Artichoke Dip II

Artichoke Dip II

33 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
FLIPPERMD2000
Recipe by  FLIPPERMD2000

“A warm dip with Parmesan cheese, artichoke hearts and spicy green chile peppers. It's great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita slices. Omit the green chiles, if desired. Delicious cold, too!”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish.
  3. Bake in the preheated oven 20 to 25 minutes, or until lightly browned.

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Reviews (33)

Rate This Recipe
LISAKP71
14

LISAKP71

This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo, though! That sounds like complete overkill, and I think the parmesan could be a little much, too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER, two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!), and the mayo (usually light - fat free is the work of the devil! :p) is eyeballed, but definitely not even half a cup. Start with about a quarter to a third of a cup, stir it up and adjust until it's a fairly loose, creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan, with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason, that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again!

CAREBEAR3589
14

CAREBEAR3589

This recipe was really oily and mayonaisy, but I did top it with cheddar before baking. I also used Kraft parmesean instead of fresh. I will definately use fresh the next time and omit the cheddar. I will also use about 2/3 the mayo too.

MLEFFORGE
13

MLEFFORGE

This is such a quick and easy, yet delicious recipe! I made it in a ceramic oval baker that has a plastic lid and brought it to a party - it kept warm for several hours and was the hit of the evening! YUMMY! FYI - this doesn't reheat very well in the microwave, the oil separates, so i would try to eat it all at once (which isn't hard!)

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 8.1 g
  • 13%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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