When I think of my mom, I think of her artichoke dip that the family clamored over during special occasions when it was served.
This past year, I brought this artichoke dip to an herbalist potluck, fearful that the dip would be shunned. Even though I placed this dip among quinoa salads, hummus, and homemade pickles, it disappeared within minutes. I replaced the onion and garlic powder with fresh equivalents.
Who doesn’t love when someone else brings a hot, mayonnaisey, cheesy dip to a potluck?
Hot Artichoke Dip
1 cup mayonnaise (Hellman’s and Duke’s are my favorites)
1 cup of grated parmesan cheese
2, 15 ounce cans of quartered artichoke hearts, drained and roughly chopped
1-2 cloves of minced garlic (or a couple shakes of garlic powder)
Pepper to taste
Optional: A small amount of minced onion or shallot to taste
- Combine all of the ingredients in a bowl.
- Pour into a smaller baking dish (I use a pie plate)
- Bake at 350-375 degrees F. for 25-30 minutes until hot and bubbly.
- Serve with water crackers, toasted bread, and/or fresh vegetable crudites.