Aug 9, 2007

Artichoke Dip

Photo: James Baigrie

MAKES 3 CUPS

This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.

3–4 cups cooked artichoke hearts or 2 15-oz. cans
artichoke hearts, drained and chopped
1 cup grated parmesan cheese
1 cup mayonnaise
Minced onions to taste

1. Preheat oven to 350°. Combine the artichokes, cheese, and mayonnaise, mixing well. Stir in the onions to taste. Spoon into an 8" square baking dish. Bake until bubbly and lightly browned. Serve with assorted crackers.

This article was first published in Saveur in Issue #42

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Ratings & Reviews (2)

by DELACRUZC on 2011-07-31

This recipe was easy and so, so good. It was a real hit!

by SAVEURDAYS on 2011-12-29

Made this for a gingerbread house party and I was delighted with how easy it is to make. It doesn't say on the directions, but you do have to chop the artichokes before combining it with the rest of the ingredients. I chopped it fairly roughly so that you were later rewarded with some generous chunks of artichokes. LOVED it. I paired the dip with wheat thins to keep things super simple and the family LOVED it too. Definitely part of my party menu from now on.

Check out the gingerbread house party that I made this dip for!

http://saveurdays.com/2011/12/27/gingerbread-house-party-the-complete-how-to-guide/

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