Dec 16, 2009

Savannah-Style Artichoke Dip

Credit: Ben Fink

SERVES 8 – 10

A favorite way to serve this creamy dip is with toast points.

1 tsp. butter
2 cups grated mozzarella
1 cup grated parmesan cheese
1 cup mayonnaise
4 cloves garlic, peeled and minced
2 14-oz. cans water-packed artichoke hearts,
drained and chopped

1. Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled and flavors have a chance to meld, at least 8 hours or overnight.

2. Preheat oven to 325°. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30–40 minutes more. Set aside to let cool briefly. Serve warm.

This article was first published in Saveur in Issue #71

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Ratings & Reviews (5)

by ipv on 2008-12-22

This recipe has always been a huge success. For those who don't care for the strong garlic taste cut the number of garlic cloves half. It will be just as delicious!

by juliansheffield on 2009-01-22

Fabulous and easy. Everyone loves it. Keep the garlic.

by JenInCa on 2009-12-26

This recipe was very easy to make and a was a huge hit, especially with the men. I served it with pita wedges, as suggested, and also some crostini bread.

by BLUES18 on 2010-10-03

An absolute hit!!

by SAVEURDAYS on 2012-01-19

This dip is so so good! It's super easy to make, you can make it a whole day ahead of time so that you can just pop it in the oven an hour before guests arrive, and I love the addition of garlic to the classic artichoke dip. I also included onions. Loved how the added mozzarella makes strings of cheese whenever you dipped.

Check out how mine turned out here!

http://saveurdays.com/2012/01/18/saveur-recipe-6-savannah-style-artichoke-dip/

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