5 Ingredients or Fewer

Artichoke Dip

by:
October  4, 2022
4
2 Ratings
Artichoke Dip
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 10-12
Author Notes

Though I posted this a while back, I had to share for this current contest. I'm always asked for this and it is always a hit!

I make this artichoke dip every year for Super Bowl (and other group-like special occasions) and it is always a hit. People ask me how I make it and how many fresh cheeses it has in it; how long it took to make, etc. etc. It tastes exotic and decadent and I am always hesitant to share the recipe because it is so astonishingly simple and the ingredients are well, slightly cheesy (no pun intended). This recipe is best with all of the ingredients made straight from the jar or can and though it violates my no-chemical-nothing-from-a-jar-or-can-if-I-can-help-it type eating sensibility -- I have to say, this is pretty good... —coffeefoodwrite

What You'll Need
Ingredients
  • 1 16oz container Parmesan Cheese (preferably Kraft)
  • 2 13.75 oz cans artichoke hearts (not marinated)
  • 1 30oz container Best Foods Mayonnaise
  • 1 1/2 teaspoons garlic powder
  • 1 round sourdough loaf
Directions
  1. Preheat oven to 375º. Chop artichoke hearts. Mix all ingredients in a large bowl.
  2. Spoon into round (soufflé like) baking dish and bake for 30-45 mins. until top is brown and edges are bubbly.
  3. Meanwhile, hollow out round sourdough loaf and cut into medium squares, set squares aside.
  4. When dip is done, remove from oven and spoon into hollowed out loaf, place loaf on cookie sheet, lower heat to 325º and bake until brown and bubbly (about 20-25 mins.).
  5. Serve immediately with bread chunks arranged artfully around dip on decorative platter.
  6. *Note: Can also be served with fresh vegetables for dipping.
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6 Reviews

fiveandspice
fiveandspice November 29, 2010
I've been looking for a good artichoke dip, and wondering some of those same questions. Can't wait to try this for my next party now that I know the secret :). (Sometimes we do have to violate our own rules on just how processed of foods we will eat - let's say it's for the sake of tradition!).
 
coffeefoodwrite
coffeefoodwrite November 29, 2010
Thanks fiveandspice -- every time I make it I can't resist. I'm glad you like it too. P.S. Your upside down cranberry thanksgiving cake looks delicious! I'm looking forward to trying it. =)
 
coffeefoodwrite
coffeefoodwrite May 5, 2010
I know -- thanks for your comment. It is so funny because it is so rich and delicious people always assume it has 4 kinds of freshly grated exotic cheeses, etc. etc. I got the recipe from a friend long ago who got it from her mother (I think...). So great that you are from New Orleans. Have not been back in a while but had some of my first and best food memories there - the most delicious rice and beans I ever had when I was in my early 20's at a corner bar and a fabulous dinner at restaurant called Antoines(?) I believe. I don't think its around any more -- but very good french food. Currently in love with a show on HBO -- Terme about N.O. after Katrina. Really good. =)
 
drbabs
drbabs May 5, 2010
You'll be happy to know that Antoine's is alive and well.
 
coffeefoodwrite
coffeefoodwrite May 5, 2010
Wow. Good to know. thx.
 
drbabs
drbabs May 5, 2010
I have a whole stack of recipe cards from my mother with recipes just like this--a dip with canned artichokes, a casserole with canned artichokes and canned French-style green beans, a soup with a can of cream of mushroom soup. I guess canned artichokes were a staple in the 1960's-'70's, especially where I grew up (New Orleans). My mother still makes a similar dip at Christmas time, and there's something really addictive about it, even though it flies in the face of my sensibilities about healthy and good eating also.