Baked Artichoke Dip

Baked Artichoke DipYes, another dip. This one is an all-time family favorite and we only make it on New Year’s Eve. I don’t know why, but it’s the right thing for our family to do. Actually, now that I am sitting here deeply pondering this mystery, I have come up with an answer. The first time that we ever had this dip was when we were spending Christmas and New Year’s with my husband’s sister, Julie, and her family. Julie introduced us to this dip (and a whole host of other tres yummy New Year’s Eve tasty delights) on, well, New Year’s Eve circa 1995. It may have even been longer ago than that…like maybe 1988. (More deep thoughts commencing. Fuzzy memories. Shrug. Moving on.)

Baked Artichoke Dip

I am providing the original recipe as given to me by Julie and also one with a couple of minor changes. The original recipe is excellent and the only reason that I strayed from the original at all was because of Costco. They have those giant jars of totally addicting marinated artichoke hearts and I’m pretty sure that no one can blame me for venturing to the more-bang-for-your-buck flavor of marinated over water packed. The other two changes that I made was to use half mayo and half sour cream instead of all mayo, and this time around I used a packaged, grated Italian cheese blend instead of all Parmesan. And yes, this dip has passed the man test, so it’s good for all of those in-progress and up-coming bowl games.

Print green and blue-1Baked Artichoke Dip


Prep Time: 15 mins | Cook Time: 20-30 mins | Total Time: 35-45 mins | Yield: 3 cups

Whether you choose the adapted version or the original version of this dip, you are going to be a fan after the first bite. Serve hot with a buttery cracker such as Club® crackers.


Adapted Version

Recipe adapted by Terri @ that’s some good cookin’, original recipe by my sister in-law Julie

Ingredients

  • 2 cups chopped marinated artichoke hearts
  • 1/2 cup mayonnaise (I used light mayo)
  • 1/2 cup sour cream (I used light sour cream)
  • 1 cup grated Italian cheese blend or grated Parmesan
  • 1/2 teaspoon lemon juice, or to taste

Instructions

  1. Preheat oven to 350° F.
  2. Drain and cut artichokes into bite-size chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
  3. In a medium mixing bowl, stir together artichoke hearts, mayonnaise and sour cream. 
  4. Stir in the cheese and lemon juice.Taste and correct for preferred seasoning.
  5. Turn out into a baking dish, such as a pie plate or similar size dish, and bake for 20-30 minutes until dip is hot and bubbly.

Original Version

Recipe by Julie C.

Ingredients

  • 2 cans (12-14 ounce size) water packed artichokes
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • Lemon juice to taste (start with ½ teaspoon)

Instructions

  1. Preheat oven to 350°F.
  2. Drain and cut artichokes into bite-size chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
  3. Mix all ingredients and turn into baking dish, such as a pie plate or similar size dish. Bake for 20-30 minutes until hot. Baking time will depend on your oven and whatever baking dish you choose.

Baked Artichoke Dip

You may also like:

Classic Ranch-Style Dip
Classic Ranch-Style Dip
Baked Onion Dip
Baked Onion Dip
Hot Crab Dip
Hot Crab Dip

 

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