Way Better Snacks sent me a complimentary box of chips to try – I did not agree to write a blog post in exchange for the chips but I am mentioning them below.
My mom’s artichoke dip made an appearance every Christmas.
Her version only contained canned artichoke hearts, mayonnaise, garlic powder, onion powder and parmesan cheese which she baked the dip until bubbly and kept warm on a hot plate. We always ate the dip with water crackers. In fact, artichoke dip-time was the only time we saw water crackers so they were super special.
This dip never lasted long. I seem to remember it was one of the foods my cousin Brian and I fought over for leftovers. Whoever happened to be the college student at the time got to take them home.
Jake is a die-hard Vikings fan and so I made my own version of mom’s artichoke dip to commemorate the Viking’s first preseason game. Of course, I kept the mayonnaise (Hellman’s for me), but swapped fresh garlic and onion for powdered, and added grated carrot, herbs, and a local jalapeno pepper from the farmers market.
Minneapolis-based company Way Better Snacks found me on Twitter and kindly sent us a whole box of their gluten-free, sprouted corn chips. After enjoying them ourselves and bringing them to parties, we polished off our last bag eating this dip.
2 cans of artichoke hearts, whole or quartered
1 small carrot, peeled and shredded
1 jalapeno, chopped into small pieces. Keep some of the seeds and ribs if you want it extra spicy.
2-3 tablespoons minced or grated onion
1 clove garlic, minced
1 handful parsley, finely chopped
1 handful chives, finely minced
3/4 cup mayonnaise
1/4 cup cream cheese, softened
1/2-1 cup shredded or grated parmesan cheese ( or a mixture of whatever you have on hand).
1 dash white pepper
Black pepper, to taste
- Pre-heat oven to 375℉.
- Cut artichoke hearts into bite-sized pieces. Gently squeeze to remove the extra liquid.
- Mix artichokes with shredded carrot, jalapeno, onion, parsley, chives, garlic, mayonnaise, cheese and softened cream cheese.
- Stir in cheese. My mom’s recipe calls for 1 cup of shredded parmesan cheese, but I added 3/4 cup of parmesan and swiss because they were available in my fridge.
- Season the dip with white pepper and black pepper to taste.
- Bake uncovered for about 30 minutes or until the dip is bubbly and golden brown around the edges.
- Serve with your favorite chip, cracker, or crostini.