Hot Parmesan and Artichoke Dip ~ Meatless Monday
Hot Parmesan and Artichoke Dip with Tomatoes
Today is National Artichoke Heart Day. And I really cannot believe I’m posting a recipe that coincides with one of these silly food holidays, but sometimes the stars align and it’s just what you’ve got to do.
Honestly, I’ve been meaning to share this for like a bajillion years. Okay, so maybe not quite that long, but if you knew how long I’ve been making this appetizer, you might think that I’m pretty close to a bajillion years old. (20 years. Yes, TWENTY YEARS that I’ve been making this awesome dish.)
Over the years I’ve strayed from time to time and tried other recipes for artichoke dip, but none ever measure up, and I always end up coming back to this one. When I posted a pic of it on Instagram on Superbowl Sunday, a few people asked me for the recipe and I had really great intentions of getting it up on the blog shortly after.
Fast forward to this weekend. There I was, attempting to clean out my inbox and organize my calendar. I just happened to notice on Monday’s little square that it was “National Artichoke Heart Day” (please don’t judge me, but a few years ago when I started my blog, I actually added several recurring food holidays to my calendar. You know, back when I had extra time on my hands and apparently thought those dates were super important). It dawned on me that I still hadn’t posted this recipe, so I knew right then and there that I absolutely would make this dip, photograph it, and have it ready for this very special holiday.
So! Here you go. You can now celebrate National Artichoke Day as it should be celebrated. You know — with this dip that I am telling you is the most delicious, cheesy artichoke dip you’ll ever eat!
Hot Parmesan and Artichoke Dip
Makes 18 servings. Adapted slightly from Kraft.
Ingredients:
1 14 oz can artichoke hearts, drained, chopped
1 cup Grated Parmesan Cheese
1 cup mayonnaise
2 cloves garlic, minced
3-4 Tbsp chopped tomatoes (optional)
Directions:
Preheat oven to 350 F. In a large bowl, mix first 4 ingredients. Spoon into shallow ovenproof dish or 9-inch pie plate.
Bake 20 to 25 minutes or until hot and bubbly. Turn oven to broil (HI) and let top of dip brown for 2-3 minutes, watching to make sure it doesn't burn. Remove from oven and allow to cool slightly.
Sprinkle with tomatoes (optional). Serve with crackers and/or pita chips*.
*I enjoy it best with Stacy's Simply Naked Pita Chips
You’ll notice that in the first photo above, I added the topping of chopped tomatoes. Below is a version without the tomatoes. I absolutely love it both ways. You really can’t go wrong with either. Enjoy!
Hot Parmesan and Artichoke Dip
I love this recipe – it’s the one I use as well and I will definitely try adding the tomatoes next time. Also, I got this recipe from a fellow Hilltopper on a college couples weekend away probably 13-14 years ago. Maybe you unknowingly passed it down to her ;-)
Too funny! Seriously, I wonder if it did gets passed along that way? I remember distinctly that I got it out of a Kraft recipe magazine that my roommate in BG got in the mail. That’s the only reason I can even pinpoint how long ago it was.
So it was before I moved to Nashville the first time (when D was my roomie!), before San Diego, and before my move back to Nashville again. I’m guessing it was probably 1995 or 1996. How are we this old???
This looks delish and easy too! Do you think I could sub plain Greek yogurt for the mayo?
Hi Lauren, I wish I could say for sure, but I’ve never tried it before. I do remember reading in a review of the original Kraft recipe that someone said not to substitute in “salad dressing” in place of the mayo because it would become too watery. That might happen with greek yogurt too ??? but maybe not! Let me know if you do end up trying it and I’ll update my recipe notes to reflect your findings.
This looks so delicious! I really am going to need to try this recipe!
Look at the recipe from the mayo hater ;)
I’m going to try it with greek yogurt too, it subs out just fine in buffalo chicken dip, I would think it would work similarly here.
Also, fun tip- frozen artichoke hearts (trader joe’s sells them for sure) have fewer preservatives and far less sodium than the canned ones. The consistency is better too.
I can’t deal with Rachael Ray, but her spinach artichoke dip mac and cheese is pretty fabulous. http://www.foodnetwork.com/recipes/rachael-ray/spinach-and-artichoke-baked-whole-grain-pasta-recipe.html
haha. I know! This is one of the only recipes I actually LIKE that has mayo in it! Still can’t stand the smell though when I’m mixing it together, so I basically just don’t breathe ;-)
Thanks for the tip on the TJ artichokes – will have to pick up some of those the next time I’m there!