| Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins |
| Serves: 2 cups | Oven Temp: 350° F |
You can prepare this dip, except for the baking, up to a day in advance. The piquant flavors of artichokes, parmesan cheese, and mayonnaise lend spice to the dip. Serve it with crackers or fresh vegetables.
From: My Great Recipes, 1981
INGREDIENTS
| 14 | oz | artichoke hearts |
| 1 | c | mayonnaise |
| 1 | c | Parmesan cheese, grated |
| 1 | cl | garlic, minced or pressed |
| ⅛ | t | dijon mustard |
| ⅛ | t | salt |
| 1 | T | lemon juice |
STEPS
- Drain artichokes very well, squeezing out all the juice.
- Place artichokes, mayonnaise, Parmesan cheese, garlic, and mustard into work bowl of food processor fitted with the steel blade, or into a blender. Process until mixture is chopped, but not completely puréed.
- Add salt and lemon juice. Turn into a lightly buttered shallow baking dish, about 2-cup size. Use one in which the dip can be served. (You may cover and refrigerate dip at this point until ready to serve.)
- Bake at 350° F approximately 20 mins or until lightly browned on top. If oil comes to the surface, blot off with paper towel.
- Serve hot as a dip for vegetables or chips, or spread on crackers.
TIPS
- Good served with raw broccoli, trimmed and cut into 3-inch slim sticks; carrot, celery, cucumber, zucchini sticks; cherry tomatoes; green pepper strips; king-size corn chips, Melba toast rounds, or other thin whole wheat crackers.
My Notes
I am Californian. I love my artichokes. And honestly, this is one of the best dips around.
Using marinated artichokes is excellent. Also, you can add some pimientos for a slightly different taste.
Make sure you get a full 8 oz of parmesan here. The more cheese, and the higher quality cheese, the better.
I really recommend my recipe for homemade mayonnaise with this. The higher the quality of mayonnaise you use, the better it will be.
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