Artichoke Dip

Artichoke Dip

This artichoke dip recipe is fast, elegant and easy and is a show stopper for any entertaining you might be planning.  The dish also travels well, making it easy to bring to a party or event to which you might be asked to bring a dish.  Whenever I have served this dish to guests, the plate, at the end, is always empty.

Serves 6 to 8
Note:  if serving more guests I have not had luck with doubling the recipe, you are better served making two batches.

1 8 1/2 oz. can or artichokes in water
1 cup grated parmesan cheese
1 cup mayonnaise

A Dash of each of the following ingrediants to taste:
Lemon Juice
Tabasco
Garlic Powder


Paprika - to sprinkle on top

I have found the easiest way to make the dip is in the Cuisinart but you may also make the dip in a mixing bowl as well.  The mixing bowl method does leave a different texture to the artichokes in the dish.

If using a Cuisinart:

Drain the water from the artichokes and place in the Cuisinart.  Add all ingredients (except paprika) and using the pulse button, blend all ingredients leaving a bit of texture.  As you pulse the ingredients, test for the final dashes of ingredients to taste, adding a bit more if you like.

If using a mixing bowl:

Drain the water from the artichokes and mash the hearts in a large mixing bowl.  Add the mayonnaise and mix the ingredients together.  Add the parmesan cheese and mix thoroughly.  Add the dashes of lemon, Tabasco and garlic powder to taste.

Final step for both methods:

Place the mixture into a medium casserole dish and sprinkle the paprika on top.

Bake at 325 degrees for 30 minutes.

I have found the best way to serve the artichoke dip is with thinly sliced french bread slices, but your favorite cracker is also an option.

Wine:  Best served with an oaky, California Chardonnay or an Alsacian Pinot Blanc
Bon Appetite

Dedicated, with love, to Mom