Artichoke Dip
Is there anything more sinfully delicious than a pipping hot bowl of cheesy artichoke dip at a party? This classic dip has been around for years and most recipes don’t stray far from the original. I do remember the version we had growing up in the 80’s was so rich and oily since it contained marinated artichokes packed in oil as well as kraft powdered parmesan cheese.
The version I serve is based on my good friend Lena’s family recipe. I have changed it very little and it’s always a hit. The melty cheese gives it ooey gooey deliciousness and the artichoke bites are creamy and rich. The addition of fire roasted green chiles had depth without adding heat.
The classic way to serve this is to heat it in the oven or even the microwave and just serve with crackers or baguette slices. I love to take things to a new interesting level, so I have served it with actual artichokes too. One way is to steam a whole artichoke and then gently remove all the leaves and plop a spoonful on each leaf. This way to serve artichoke dip works great if you really chop the cheese and artichokes fine and then serve it at room temperature instead of hot. Another way recently I served the dip was to hollow out an artichoke and then boil/steam till tender and then stuff the center with the dip and then bake!
- 2 cans quartered artichoke hearts, drained & chopped
- 1 small can fire roasted green chiles
- 3/4 cup mayonnaise
- 1 cup shredded gruyere
- 1 cup shredded parmesan
- Mix all ingredients together in a bowl.
- Bake in 350 degree oven for 15-20 minutes, or microwave on high for 1 minute at a time and stir until fully melted and hot!
- As I said before this is good at room temperature as well, so you don't have to heat it. I do recommend if serving it this way, chop everything smaller so that it stays together better on an artichoke leaf or cracker!
Wine Pairing Suggestion
I love a good glass of bubbles with this rich dish! Check out Washington Wine Chat for suggestions!
