Artichoke Dip
A friend of my mother-in-law gave Andy and I this recipe for our wedding. It came in a box with two cans of artichokes and garlic powder. How cute is that? And how did she know that this would soon become one of my go-to recipes for parties? I’ve tweaked it a little over the years and I have to say, it just gets better and better.
If you are going to a big party, you better make a double batch because it will go fast. Have leftovers? Don’t worry, warm it up in the microwave and it is just as good, if not better the second time around. You CANNOT GO WRONG! Serve it will tortilla chips, pita, or crackers, your guests will love it.
A couple notes, when buying canned artichokes, it does not matter if they are quartered or whole, you will be chopping them either way. Do not buy marinated artichokes. When chopping, it is much faster and easier to put them in the food processor and pulse a few times then to chop on a cutting board. If you use the food processor, be careful not to puree.
Artichoke Dip
Artichokes, cooked with three cheeses to make this creamy dip served with tortilla chips, pita or crackers.
Ingredients
- 2 cans artichokes drained
- 3 hand fulls spinach, sauteed optional
- 1 cup mayonaise
- 2 cups Monterrey jack cheese schredded
- 1/2 cup Parmesan cheese grated
- 4 oz cream cheese
- 1/2 tsp garlic powder
- paprika for sprinkling
Instructions
-
Preheat oven to 350 degrees F. Drain all the liquid from the artichokes. Chop into small pieces or put in a food processor and pulse until chopped, do not puree. Place into a medium sized mixing bowl.
-
Optional: Spray a medium size frying pan with non-stick cooking spray and set heat to medium. Add spinach and saute until wilted. Add to the bowl with the artichokes.
-
Add all other ingredients and mix until combined. Pour into an 8 x 8 inch casserole dish. Sprinkle with paprika and bake for 25 minutes, until golden and bubbly. Serve with tortilla chips, pita, or crackers.
