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Artichoke Dip

Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.

  • Prep:
  • Total Time:
  • Servings: 8
Artichoke Dip

Source: Everyday Food, May 2007

Ingredients

  • 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
  • 1/2 cup light mayonnaise
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • 1 scallion, minced, plus more for garnish
  • Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

  1. Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.

  2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

  3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Reviews (10)

  • Barbara2011 17 Feb, 2012

    The dish looks delicious. Want to try it one of these days for our gatherings. You might also want to visit www.lifestyle.gourmandia.com and www.everythinglemon.com for more exciting recipes that you'll surely love. Enjoy!!

  • carabau 21 Aug, 2011

    This dip was good, but I agree with adding more ingredients. Marinated artichokes would be better.
    This time I added bleu cheese on top for a kick, next time
    will add jalepenos and/or horseradish.

  • kcooks 27 Jul, 2011

    I prepared this for a baby shower, and while it was super easy to make, I found it to be a very average tasting dip (nothing special at all). Not bad, but not a recipe that I would make again.

  • lurl 7 Dec, 2010

    When I make this dip, which I serve cold, I use the marinated artichokes...large jar and 1/2 cup of mayo, 1 cup of full fat yogurt,
    1 cup of sour cream a bit of dried dill, a tablespoon of horseradish,
    8 oz. of shredded Parmesan cheese. Let is sit 24 hours and it is not warmed up but could be if you wish to do it.

  • lurl 7 Dec, 2010

    When I make this dip, which I serve cold, I use the marinated artichokes...large jar and 1/2 cup of mayo, 1 cup of full fat yogurt,
    1 cup of sour cream a bit of dried dill, a tablespoon of horseradish,
    8 oz. of shredded Parmesan cheese. Let is sit 24 hours and it is not warmed up but could be if you wish to do it.

  • NatalieZap 24 Apr, 2009

    This is a new favorite. Adding jalapenos gives it a great kick!

  • noelleartemis 7 Mar, 2009

    I was looking for something more creamy. This wasn't it. Recipe was god, a not on the lemony side. Added salt and pepper. Ok if you're looking for something lighter but I wanted a more creamy dip.

  • lm711 28 Jan, 2009

    I love this recipe. All though I like to add jalepenos to the mix!! YUM!

  • lm711 28 Jan, 2009

    This is always an easy go to for me,except I like things a little spicy and add chopped jalepeneos,very good thing!!

  • joniken 30 Dec, 2008

    I have an even easier recipe. 1can artichoke hearts 1 cup mayo 1 cup parmesan cheese. Mash the ariichoke hearts add mayo and parmesan cheese and bake in over at 350 degrees for 45 minutes. It is easy and great. jonimcp

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