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LOOKING FOR: Artichoke Dip
I’m looking for a recipe for the ordinary hot artichoke dip. Yes, I know—how common. But apparently hard enough for me to make a mess of it on a regular basis! One recipe I tried called for very sharp cheddar, but it proved too oliy and separated. Then I found one that called for 45 minutes in a 250-degree oven. The consistency was perfect, but it called for mozzarella as the main cheese and I didn't like the taste. Does anyone have a reliable, savory, really good version of this recipe?
LeeLee
BULLETIN BOARD RESPONSES:
I use the standard recipe:
1 14-oz can artichoke hearts (not-marinated)
1/2 cup Parmesan cheese
1 cup mayonnaise
1 - 2 cloves garlic
a dash lemon juice
Bake at 350 degrees for 10 minutes.
Make sure your oven isn't running hot, and don't overcook it or it will curdle. I sometimes microwave it to get it hot—be sure to use medium power though, stir it frequently, and don't overheat. It's the overheating that makes it break. I have heard of people using a bit of cream cheese to stabilize it, but if you're careful with heating it up this shouldn't be necessary.
Carey
his recipe is my sister Trinket's. It seems a little exotic—that guyere cheese really gets your attention. She always stresses to me to not overbake it or the cheese WILL form greasy pools. It's excellent!
Gails Hot Artichoke Dip
16 oz. can artichoke hearts (drained and chopped)
7 oz. can green chilies (drained and chopped)
1 heaping cup grated gruyere cheese
1 heaping cup mayonnaise
Combine all ingredients and put in ovenproof pan (I use a 10" quiche dish).
Bake at 325 degrees for about 15 minutes until cheese is melted. Do not overbake or it will get greasy. Serve with sliced baguette.
Lynn
I believe this is what you're looking for. This dip is a bit oily because of the mayo. My grandmother always used Helmanns, but I think Kraft is less oily...but this dip is delicious for a small get-together, and never lasts long.
Artichoke Dip
1 can small artichoke hearts
1 cup grated Parmesan cheese
1 cup Helman’s Mayonnaise
1 (4 oz.) jar of pimentos, drained (optional)
Coarsely chop artichoke hearts.
Stir in parmesan, mayo and pimentos.
Bake at 325º for about 30 minutes.
Serve with crusty bread or crackers.
Variations: Add green chiles and grated Monterey Jack cheese and serve with tortilla chips.
Kews11
