Easy Artichoke Dip

Although in theory this dip should serve six, I find that people get a little strange around artichoke dip. They elbow each other out of the way and scoop a little too much onto their bread. Be ye warned, you may be wise to double the ingredients.

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Easy Artichoke Dip

About This Recipe

Yield:6
Active time:10 minutes
Total time:30 minutes
This recipe appears in: Serious Entertaining: I Dip, You Dip, We Dip

Ingredients

  • 1 (14-ounce) can or package frozen artichoke hearts, drained, thawed, and cut into quarters
  • 3/4 cup mayonnaise
  • 1 cup freshly grated parmesan cheese
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1 Roma tomato, seeded and roughly chopped
  • Chopped parsley for garnish

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350┬░ F.

  2. 2

    Combine artichokes, mayonnaise, Parmesan cheese, garlic, Worcestershire sauce and salt in medium bowl. Spoon into 1-quart casserole dish. Bake 30 minutes until hot a bubbly. Sprinkle with parsley and chopped tomatoes. Serve with crackers or toasted bread slices.

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