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Artichoke Dip

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Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.

  • Prep:
  • Total Time:
  • Servings: 8

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, 1/4 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 Add a comment

  • MS10648463
    1 OCT, 2016
    Ingredients say 1/4 cup Parmesan but directions say 1 cup. Which is it?
    Reply
  • 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!!
    Reply
  • MS10702140
    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.
    Reply
  • kgunn82004
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • natzap88_113850
    24 APR, 2009
    This is a new favorite. Adding jalapenos gives it a great kick!
    Reply
  • 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.
    Reply
  • lm711
    28 JAN, 2009
    I love this recipe. All though I like to add jalepenos to the mix!! YUM!
    Reply
  • 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!!
    Reply