Baked Artichoke Dip is a warm mixture of artichokes, cheese, garlic and mayo. Best of all, it makes enough for two large containers….serve one and freeze the other for another time.
This is a perfect Thanksgiving appetizer…just pop it in the oven with whatever is cooking. It is done when it is puffed and bubbly. Serve it with thinly sliced baguette or crisp crackers.
Baked Artichoke Dip
Print recipe| Inspiration | Chris Carrothers |
Ingredients
- 1 170 ml (6 oz) jar marinated artichoke hearts (drained)
- 1 250 gm (8 oz) pkg cream cheese (room temperature (or soften in the microwave - 1 minute at low power should do)
- 3 - 4 Garlic cloves minced or grated
- 2 Cups grated or shredded old cheddar cheese, marble asiago - any strong cheese
- 1/2 cup Miracle Whip or mayonnaise
Directions
|
Pulse all the ingredients in the blender (or food processor), until just combined (so there still are some chunks of artichoke)  | |
|
This will make enough for about two containers. One may be frozen, but should be defrosted in the fridge (not on the counter or in the microwave) and then baked. It does not turn out well when heated in the microwave.  | |
| Bake at 350 ˚F until bubbly (about 20 minutes). | |