Today I’m sharing with you a recipe one of my fave appetizer dips.

I often bring this to get-togethers and pot lucks. And I get asked for this recipe a lot so I might as well share it here…that’s the whole point of this blogging thing right!

Been making this one for a long long time, but it’s still a favourite because it’s just so yummy.

Not sure where the recipe came from, but my guess is a magazine. That’s where we all used to get our recipes …..you know….before Pinterest changed our lives forever.

I’ve tweaked it here and there over time, to create my current version.

You can throw this together in 5 minutes, bake it for 20 minutes and you’ve got yourself an excellent, guest worthy appetizer. Serve it up with crackers, veggies or tortilla chips.

Enjoy and have a fantastic weekend! 😊

Baked Artichoke Parmesan Dip

 

potsandplanes.com
Print Recipe
5 from 3 votes

Baked Artichoke Parmesan Dip

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Servings: 6 or more

Ingredients

  • 1 can Artichoke hearts 14oz/400g
  • 1 clove Garlic
  • Grated Zest of 1/2 a lemon
  • 1 tbsp Lemon Juice
  • 1/2 cup Mayonnaise
  • 1/2 cup Grated Parmesan
  • dash ground pepper
  • 3 tbsp grated Parmesan to garnish before before baking
  • dash Paprika to garnish before baking

Instructions

  • Preheat oven to 400F.
    Drain artichokes, pressing out as much moisture as you can.
  • Add all ingredients (except extra parmesan + paprika reserved for topping) to a small food processor bowl, and process until almost completely smooth, and well combined.
  • Transfer to a baking dish, top with the reserved parmesan and a dash of paprika.
    Bake for 20 minutes.
  • Serve hot with crackers (I reccommend Triscuits) veggies or tortilla chips.

Notes

* Dip can be prepared the day before, refrigerated, then baked when needed.
*  Also delicious: try making with 1/4 cup parmesan + 1/4 cup cheddar

*This post was featured at:

Embracing Change
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