Did you ever wonder just how artichoke dip recipes even came about?
Who first thought, I'm going to eat this tough, spiky thing, leaves and all, and name it artichoke? Whether desperation or lucky guess, it has worked out well for us.
Enjoy the best hot and cold versions of this popular dip, including a nice Hot Spinach Artichoke Dip and Artichoke Crab Dip.
Pictured: Hot Artichoke Dip baked with Parmesan cheese and garlic
1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese + garnish
1 tablespoon lemon juice
1 cup artichoke hearts, chopped
2 teaspoons fresh garlic, minced
1 tablespoon chopped pimento, if desired
1 teaspoon salt
1/2 teaspoon pepper
In a small bowl, combine the mayonnaise, sour cream, parmesan cheese and lemon juice.
Stir in the artichoke hearts, garlic, pimento, salt and pepper.
Transfer to a heat-proof (baking) dish. Top with 2 tablespoons parmesan cheese, if desired, and bake in a 350° oven until hot, about 15 to 20 minutes.
Serve with crusty sourdough French bread or crackers.
Makes 3 cups.
Add to the mayo-artichoke mixture above 1 cup cooked, chopped spinach that has been squeezed dry. Bake as directed.
Don't miss this exceptional cold version, Artichoke Crab Dip.