So do any of you remember the Thanksgiving episode of Friends where Monica is cooking dinner and Chandler is feigning an interest in football, but all he really wants to do is eat and watch the Macy’s Thanksgiving Day Parade? Welcome to my life. In high school, I loved going to football games, but once I got to college, I just lost interest.
However.
I get it. I also get the party aspect of things. And since I am all for hanging out with friends and eating yummy food, I happily go along with the football game watching.
This recipe has quickly become a favorite among my friends here in Louisiana, so much so that I’ve been asked to make it twice within the last week (and asked for the recipe more times than I can count). Since college football season is here, I figured there couldn’t be a better to share this dip!
This dip is actually a variation of the Jalapeno Popper Dip that I posted back in January for the Super Bowl. Same bones–mayonnaise, cream cheese, and freshly grated Parmesan cheese–but then I swapped the peppers out for artichoke hearts and added a whole bunch of garlic. Like to the point where someone asked me the other day if I was making garlic bread. And THAT is what makes it so awesome.
Putting it together is super easy–just chop up the garlic and drain and chop those artichokes…
And then mix them up with the cream cheese, mayonnaise, and Parmesan cheese.
Spread it in your baking dish…
and bake it at 350 for 25 minutes or so, and voila—cheesy, garlicky awesomeness.
I love, love, love it with slices of bread (sourdough baguette, in particular), but others swear by tortilla chips. I’ve even spread it on a mini bagel for a little snack before. Try serving it with a variety of breads, chips, flatbreads, and sturdy veggies like sugar snap peas and baby peppers.
Y’all. It doesn’t get better than this.
Garlic Artichoke Dip
Ingredients
- 2 8- ounce packages cream cheese light works great, softened
- 1 cup mayonnaise no Miracle Whip or fat free mayonnaise, low-fat mayo is okay
- 1 cup packed shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
- 1 12- ounce jar marinated artichoke hearts drained and chopped
- 6-7 cloves garlic minced
- 1/2 teaspoon coarsely ground black pepper optional
- Artisan bread like baguette or ciabatta, tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving
Instructions
- Preheat oven to 350 degrees F. In a large bowl or the pie plate you’re baking this in, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of artisan bread, tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving.
Questions & Reviews
thank you, thank you kate for this recipe! now i can make at home what i always order at applebee's. your is probably muc, much better!!!!
love
French bread, all the way. And of course I'm for the Y, even if I never watch the game and am only mildly interested when people tell me if they are doing well or not. Currently, I'm blogging because my hubby is watching the UofU game. Ugh. All football sucks, but U football is the worst!
Oh, and I SO wish I was around to receive one of your dips! You really need to move out here with me.
Can't wait to use this recipe for tailgating! Go Gators! 🙂
I love my artichoke dip with french bread or Wheat Thins. So good!
I'm with you on the spinach artichoke dip, so I'm excited to try this!!!! It looks awesome and I love the gift idea.
Go BYU!!!!!!
Never made artichoke dip before. But I may try this. Looks simple enough and it does sound yummy.:) Thanks for the recipe.:)
Sharon:)
i love artichoke dip!!
This looks really yummy and I am the main "chef" for our tailgates in the fall. I will be adding this to the menu!
And I am a Kentucky Wildcat!
This looks so yummy!!! Someone else mentioned Stacy's Pita Chips, which I'd definitely second. Your packaging was a really cute idea, too! And…Roll TIDE ROLL! 🙂
Its not often I have ALL of the ingredients for a recipe you post already in my fridge – so when I read this today and did happen to have everything I had to make it! Its tastes good! Only thing is, I got puddles of oil all around the edge. I didn't use low fat cream cheese or mayo – so that's probably why. Oh well, still tasted good.