Mom’s Artichoke Dip

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


  1. Combine all of the ingredients in a bowl.
  2. Pour into a smaller baking dish (I use a pie plate)
  3. Bake at 350-375 degrees F. for 25-30 minutes until hot and bubbly.
  4. Serve with water crackers, toasted bread, and/or fresh vegetable crudites.


  1. Anonymous

    I am missing your mom today – she would have kept me company during our 60th year…

  2. Anonymous

    Thanks for mentioning our Rebuild North Minneapolis shirts in your blog Jeni!

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