Hot Artichoke Dip
Makes about 2 cups
I had artichoke dip several times in the past when someone else made it and it was always so good. So, I decided to make it myself. I found several recipes for reference, but it appears they are all based on an original created by Kraft to promote its cheese. This is my version, which is slightly different and equally delicious.
- 1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise (can use reduced fat)
- 1 clove garlic, minced
- Juice of 1/2 lemon
Preheat oven to 350° F. Mix all ingredients. Place in a 9-inch pie plate or 1-quart baking dish. Bake until lightly browned, about 20 minutes. Serve with crackers, homemade crostini or toasted pita triangles, some of which are in the similar and related recipes links.
Notes: I am a strong advocate for using only the best, freshly grated Parmesan cheese, such as Parmigiano-Reggiano. However, there are some recipes, like this one, that the Parmesan cheese in a box is acceptable. If that is what you like or have on hand, it will be fine. Frozen, thawed artichoke hearts can be substituted for the canned.