I’ve been taking warm artichoke dip to holiday parties for decades, and it’s always one of the yummiest appetizers at any gathering. It’s quick, easy, requires minimal ingredients, and it goes together in a snap.
The mild taste of artichokes blends beautifully with other foods. I usually serve it with tortilla chips, but it’s equally delicious on crostini. This dip is so versatile that we’ve discovered lots of other uses for it, like rolled up with proscuitto inside stuffed chicken.
It’s delicious as a spread on sandwiches, like this gourmet submarine, stuffed with salami, provolone, pickled onion, arugula, chopped olives, and artichoke dip.
Warm artichoke dip is delicious and versatile. Let us know how you use it!
A versatile appetizer that can also be used as a spread.
- 14oz can marinated artichoke hearts, drained
- 1 cup mayonaise
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1 tsp finely minced garlic
- dash red pepper flakes for heat, if desired*
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Preheat oven to 350 degrees. Place drained artichoke hearts, mayonnaise, Parmesan cheese, and garlic in the bowl of a food processor fitted with metal blade. Process 10-15 seconds, until artichokes are finely chopped.
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Add mozzarella cheese to mixture and stir well. Place in a lightly buttered dish, such as a low casserole or pie dish, and bake 25-30 minutes, until lightly golden on top.
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Serve warm with crackers, crostini, or vegetables.
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Can be stored 1 week.
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