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The best recipe for this!!
This one is my “go to”. I use fresh, steamed artichokes, and I add lemon and red pepper flakes. Everyone loves it!!
I have made and served this artichoke dip at my get togethers and it is a big hit. I also found by baking it in the oven at 350 for 20 – 25 minutes is good. I have also put it in z crock pot to keep it warm and serve it with Triscut crackers. Never have any leftovers.
Great base for the recipe. I add 8 oz cream cheese, garlic powder and a shake of Worcestshire.
Just made this for first time. I added two small jalapeño peppers, one small can of green chilies, garlic powder. THERE GOES MY DIET!!!!
I make this with crab added. It really elevates the dish!
Used a tsp of cajun seasoning and it was gone in a flash with lots of compliments!
Can leftovers of this dip be frozen?
Hi Ronald, great question, I don’t know! I haven’t tried freezing this dip yet.
I have successfully frozen this dip. I freeze half of it in the Pyrex serving dish, tightly wrapped with cling wrap, then foil or freezer paper. Defrost and gently heat in the microwave. Stir before serving.
This is a tried and true recipe that I have been making for 20+ years and never fails to disappear quickly. However, I would never microwave this, it is so good straight from the oven (25 minutes at 350) with a nice brown top. I add 1 small can green chiles for additional flavor and serve with triscuit crackers.
I agree, garlic and spinach is great as a little variation. Made this with a group of elderly French ladies at a cookery lesson I was leading and they all loved it!
Years ago I had a friend who made the most delicious artichoke dip. But she always made hers on the stove. Is this a recipe that can be made that way? My friend passed away, so I never knew her secret, but my DH would wait at the stove, cracker in hand when she would be ready to serve the delicious dip.
I’ve made this dip for years & love it as do family & guests. Baking for ~25′ at 325 gives a better flavor & presentation.
This is pretty much my go to dip recipe. We’ve tried a few variations, but lately we just add garlic and red pepper flakes/cayenne and then sprinkle some sweet paprika on top.
I like to add frozen (thawed), well drained chopped spinach. I also sub part of the sour cream for plain yogurt.
This recipe seems to work for everyone but me! My dip curdled in the microwave after 3 minutes and all the oil from the parm and the mayo separated and pooled on the top. Cannot serve this!!
Fresh grated parm is too greasy. Just the kind all ready grated in jar. Cook in oven.
I added a little brown sugar to this recipe and it took it over the edge. Kids and adults just went crazy over it. It got devoured in 2.7 seconds
My bosses wife makes this recipe but adds a bunch of green onions chopped up and 1 1/2 cup of Monterrey Jack cheese. I like the idea of adding garlic in it! Delicious!
I have made a similar recipe for years. Mine is lower in fat and just as tasty! Use 8 oz. plain yogurt, 1/2 cup light mayo (or regular), 3/4 c parmesan, can artichoke hearts chopped, garlic clove crushed and 1 t jalapeno’s chopped or 1/2 t red pepper. I use the small crockpot if I have time to let warm slowly. Great!
This is tasty but not appropriate for the crock pot. The oil from the mayo pools up on the top. But it is delicious!
Awesome! I used the basic recipe and the comments to modify – 1 can artichokes, 1/4 c mayo, 1/4 c sour cream, 1/2 c asiago, 1/2c parmesean, 1/4 c mozzerella, green onions, water chestnuts, 1 crushed garlic clove, salt & pepper.