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Artichoke Dip I

Artichoke Dip I

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MOIE

A friend at work made this and I had to have the recipe. It's so simple to make and sooo tasty. Plenty of cheese makes this a real treat on crackers or French bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
  3. Bake 30 minutes, or until the surface is lightly browned and bubbly.
  4. Sprinkle with paprika and serve warm.
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Reviews

MELIA_NICOLE
232
8/24/2006

The key to keeping this recipe from being "too greesy" is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it's because it was over cooked and has "seperated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can't mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.

ANGELA M
159
12/24/2006

I love artichokes, but hate mayonnaise, and I had a hard time trying to find a recipe that didn't call for mayo. I followed the rest of the recipe exactly, but I substituted one can of reduced sodium cream of celery soup for the mayo. It was phenomenal. Everyone said it was the best they ever had. I noticed that it didn't get oily on top like I've seen other dips get, and the consistency was very creamy. It was even great reheated the next day. I'm sure you could even substitute reduced-fat soup and have the same effect. It was great.

MONTANACOOK
50
8/12/2003

I looked this recipe up to see how long the cooking time was and to see if it differed from mine. I use two cans of artichoke hearts packed in water and with that change I give it five stars. Some readers complained of the grease, that is probably from using the artichokes packed in oil.