Yes, 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.)
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 it 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, not that men should be the end-all be-all authoritarians. Kids like it, too, and so do women.
Baked Artichoke Dip
Ingredients
Adapted Version (see the "Notes" section for the "Original" version.)
- 2 cups marinated artichoke hearts
- 1/2 cup mayonnaise regular or lite
- 1/2 cup sour cream regular or lite
- 1 cup grated Italian cheese blend or grated Parmesan
- 1/2 teaspoon fresh lemon juice, or to taste
Instructions
- Preheat oven to 350° F.
- Drain and cut artichokes into bite-size chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
- In a medium mixing bowl, stir together artichoke hearts, mayonnaise and sour cream. Stir in the cheese and lemon juice.Taste and correct for preferred seasoning.
- 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.
Notes
Original Version
Ingredients- 2 cans (12-14 ounce size) water packed artichokes
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- Lemon juice to taste, start with 1 teaspoon
- Preheat oven to 350-degrees F.
- Drain artichoke hearts. Cut into chunky pieces, removing any ‘tough’ leaves.
- In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and lemon juice. Taste; add more lemon juice if desired.
- Turn out into a pie plate or similar-sized baking dish. Bake for 20-30 minutes, until hot and bubbly. Serve with Club® Crackers or other crackers as desired.
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