Warm Artichoke Dip
This warm artichoke dip is the perfect hot appetizer to make when you’re short on time. It only takes a few minutes to prep, and then heats in the oven without any hassle while you prepare the rest of your appetizers.
Ingredients:
Warm Artichoke Dip
- 1 Can Quartered Artichoke Hearts, Drained
- ¾ Cup Mayonnaise
- ¾ Cup Parmesan Cheese
- 2 Cloves Garlic, Chopped
Directions:
- Preheat oven to 325 degrees F.
- Chop the artichoke hearts and mix them in a medium bowl with the mayonnaise, cheese and garlic.
- Place mixture into a small baking dish, and bake uncovered for 20 minutes.
- Stir and bake for 5 more minutes.
- Stir one more time before serving, and serve hot with crackers.
Variations: Add two cups cooked chopped spinach before baking for a delicious spinach artichoke dip. Or throw in some diced sun-dried tomatoes along with half a tablespoon of Italian seasoning.
{ 3 comments… read them below or add one }
Spinach and artichoke dip is one of my favorites so when I saw this receipe I had to try it. I used 1/2 can spinach and 1/2 can artichoke and it turned out great (and was super easy.)
Thanks Rebecca for a great receipe!
This is easy and so much better than getting it from the frozen compartment at the grocery store because it’s chunkier. But here’s the real interesting part: I had a bunch left over because I made it for just one guest, so I rewarmed it the next day and used it as a topping on a veggie burger. Oh wow. Now I’m thinking what other thing, fish or left over chicken, I can put it on. The possibilities are endless! Thanks, Rebecca.
Hey, Becky. Leftover rice and a couple shrimp. Warm up & smear on top of a spinach quiche. Scambled eggs instead of cheese.