Garlic Artichoke Dip

Over the last few days I have noticed more postings on the internet about the upcoming holidays. When I think of holidays I think of food. Whats new and what will be the old classics that will be taken to parties. One recipe came to mind as a party appetizer and a favorite of mine. It is Garlic Artichoke Dip.

The first time I had this hot, melty, rich and creamy bite of heaven was back in the 80’s. It was a time when I was trying to reconnect with my mom and she made this dip. I am certain she got it out of a Bon Appetite or Gourmet magazine. I can’t confirm that.

So today before I posted this blog I dove into the search engines of the world-wide web to find the creator of this delicious recipe. I found everything but the originator of what I would now call a classic party favorite. So if anyone reads this and knows where it originates from please leave me a comment so I can credit the chef responsible.

If you read through the web there are many alternatives to this original recipe, such as adding sun-dried tomatoes, crab meat or lobster. You can change the cheese to Monterey Jack and leave out the garlic and add some green chili’s and take it a sort of Tex-Mex way. You can use any of the variations as a filler for chicken roulade. Or stuffed veal if you are still doing the veal thing. There are so many different directions to take the recipe and it will always be a hit at the party.

Garlic Artichoke Dip

1 cup Hellman’s or Best Foods mayonnaise

1 cup shredded parmesan cheese

1 can 14 ct artichoke heartsĀ  drained (or 2 cans 7 ct)

2-3 cloves garlic chopped

Drain and chop the artichoke hearts and then mix in the rest of the ingredients. Place in a small casserole dish and bake at 350 until golden brown and bubbly. If you are on a time line, maybe 30 minutes. I serve this with home-made crostini. If you want it more brown and crispy on top then turn the oven to 400 for the last 10 minutes in the baking process. Also just a side note, I only use Hellman’s or Best Foods mayonnaise. Enjoy.

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