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
Lily–I honestly don't know. I know that freezing cream cheese is discouraged, but I don't know if the mayo acts as a stabilizer, you know? You could always try freezing a little and see how it turns out! 🙂
Sorry I can't be of more help!
Would I be able to freeze this? I like the idea of using the small pans and freezing them. This will keep me from eating the entire thing in one sitting.
I was craving an artichoke dip tonight so I googled you. I needed a simple recipe and I found it! I am excited. I used chopped onion instead of garlic because I am pregnant and this baby HATES garlic, much to my dismay. It was so good and I can't wait to try it with the garlic in about 6 months!
I made this last night for a party, and it was a huge hit!! And it was so easy. Thanks again as always!!
Kandi- I make almost the same recipe and I add spinach all the time. You can use either chopped fresh spinach or frozen spinach that's been thawed and really well squeezed (you don't want extra moisture in there). And you don't need to really do anything special, just follow the instructions as written! (Well, maybe just eat a bit more since it's now *healthy* haha)
This is an awesome recipe! I made it this weekend for a craft day with my sisters, thinking they could help me eat it if I didn't like it. 🙂 But it was so good, I wouldn't let them take any home! 😉 LOVE it! Have you tried it with spinach? Would you make any changes to add spinach? I figure the more veggies we can add to a dish like this, the more the bad calories are canceled out. 🙂
This looks delicious and what a great way to spread the wealth!!! No pun intended!
Cheers! Leslie
Denise–I wouldn't freeze it, but I bet you could store it in an air-tight container in the fridge for up to a week.
Can you freeze it? Or how long will it last unbaked in fridge?
oh darn! messd up again!!! your's is much better!!!!