We entertain at my house a lot. Small parties, big parties, dinner parties, last minute, planned in advance- we like to enjoy the company of our favorite people in our home. However, we also love to be the guests at others’ houses and most of the time when we receive an invitation, I will ask “what can we bring?”.
“Can you bring your artichoke dip?” is a common answer.
I probably shouldn’t let the cat out of the bag, but my “famous” artichoke dip is really so simple to make. However, the quantity of the ingredients seem to change nearly every time I make it.
I fell in love with this dip when I was in high school. This recipe card is in my high school handwriting.
While the basis of the dip has endured the (ahem) decades, I have tweaked it (sometimes adding spinach or varying the amounts of mayo or cream cheese) and it’s usually served with regular tortilla chips. But, maybe Doritos is the way to go?
Artichoke Dip
2 cans of drained, chopped artichoke hearts
3/4 cups of mayo (I have used Hellman’s Light)
1/4 cup softened cream cheese
1/2 cup (plus extra for sprinkling on top) grated parmesan cheese
Minced chives for garnish
Tortilla chips or crackers for serving
Preheat oven to 350. Mix all of the ingredients together. Transfer to oven-proof baking dish. Sprinkle the top with parmesan cheese. Bake until bubbly for about 20 mins. Sprinkle with minced chives. Serve with chips or crackers. Sit back and listen to the “oohs” and “aaahs”.