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
Kate, when I went no carb & was dying for something crunchy I started getting (or making if I felt adventurous) carrot chips. Here in TX I found them at Wal-Mart right with the baby carrots. I love making spinach do so, this looks delicious! I like to add chipolte chili powder to my spinach dip & might give that a try with this too!
Hitting this up again!
Any ideas on subbing half the mayo for greek yogurt? I’m all for going Greek all the way but I just get nervous with subs like that. I’m a pretty avid greek yogurt lover. I always have a big thing of plain greek yogurt in my fridge.
I don’t have marinated artichokes…would it still be tasty?
I’ve made this a couple of times and now my friends and family request it. It’s delicious!! Thank you! 🙂
Has anyone tried this recipe with only 1 package of cream cheese?
I am wondering if it makes less, and lightens the calories, without impacting the taste.
I wouldn’t. Use light cream cheese, but omitting that much volume would definitely impact things negatively.
do you have information on how many this serves and nutritional values?
does anyone know if you can freeze this after baking? I want to make ahead and warm up over a campfire for a birthday weekend party outside? thanks
And if you’re a sneaky husband, you can add food coloring at the bottom before your wife mixes it, and it will freak her out.
I just got done eating some of this dip, and it is so amazingly good! now I know why you don’t keep large amounts in the house! There is a local restaurant here where I live and they have artichoke dip just like this, it’s my favorite….I am so happy I found a recipe that can compare! yummmm!