This is one of my all time very favorite dips in the whole wide world! If it’s on a restaurant menu, I’ll be ordering it for the table. Of course, I’ll be secretly hoping that I will get to eat most of it all by myself. I carry many scars on the roof of my mouth, from all the mouthfuls of molten hot dip I’ve devoured too soon! I just can’t help myself to wait for the dip to cool down before scooping it up. I figure it’s a small price to pay for this creamy, dreamy, delectably delicious dip. I just can’t get enough of it.
Sadly the Artichoke dips in the refrigerated section at the supermarket, leave me very sad and disappointed. They have a weird chemically taste that I find very unappealing. The ingredients tend to separate when heated, leaving an unappetizing pool of oil on top and along the edges…YUCK! So for years the only time I could enjoy a tasty hot artichoke dip was to order it at a restaurant.
This easy to make recipe has become one of my all time favorite hot dips! It’s made from scratch, uses simple ingredients we all have in our cupboards and fridge. There’s no weird unpronounceable chemical additives either. Plus it’s one of the easiest dips you will ever make! It’s creamy, dreamy, and utterly delectable, scoop, after scoop, after scoop! I’ll show you the roof of my mouth to prove it to you…LOL!
Start by preheating the oven to 350°F.
Place grated Parmesan cheese and mayonnaise in a mixing bowl.
Add the can of diced green chilies (including the juices in the can) and salt to the bowl.
Use a can of spicy, diced green chilies for a lovely little kick if you like things on the spicy side.
Drain and chop artichoke hearts with a sharp knife. Pick out and remove any tough leaves.
QUICK TIP: Drain and process artichoke hearts with your food processor.
Stir in the chopped artichoke hearts.
Stir to combine all the ingredients into a creamy consistency.
Pour the dip into an oven safe casserole dish. Cover the dish with foil and bake for 40-45 minutes, or until its nice and hot and bubbly.
Serve dip piping hot with slices of French bread, assorted crackers or veggies.
This dip pairs beautifully on your holiday table with a veggie tray. But my favorite scooping vessel? Thinly sliced sour dough baguette of bread; the perfect shovel for this amazing dip! Ritz crackers are delicious as well!!! Veggies are a terrific healthier option. There’s something for everyone to enjoy!
Be sure to give this fantastic dip a try. I guarantee it will become a family favorite the very first time you make it! I’m betting you will be sporting scars on the roof of your mouth from those hot scoopfuls of this dip just like me. Don’t say I didn’t warn you!
Baked Artichoke Dip
Equipment
- 3 cup Oven safe casserole dish.
Ingredients
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 7 oz can of diced green chilies
- 14 oz can of artichoke hearts, packed in water, drained
- ½ tsp salt
- 1 baguette French bread, sliced
- assorted crackers, optional
- assorted veggies, optional
Instructions
- Preheat oven to 350°F.
- Place the grated Parmesan cheese and mayonnaise in a mixing bowl.
- Add the can of diced green chilies and salt to the bowl.
- Drain and chop artichoke hearts with a sharp knife and add to the mixing bowl. Pick out and discard any tough leaves.
- Stir to combine everything into a creamy consistency.
- Pour dip into an oven safe casserole dish.
- Cover the dish with foil and bake for 40-45 minutes, or until hot and bubbly.
- Serve piping hot with slices of French bread, assorted crackers or veggies.
Did You Make This?
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Romans 15:13
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