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Saturday, January 25, 2014

Baked Artichoke Dip


Sometimes I forget that the simplest recipes are often the best. I made this dip as an appetizer for Thanksgiving and was blown away by the response. In fact, as the dip rapidly disappeared, I suddenly decided I'd best take a quick picture. It's certainly not the best picture I've ever taken, but it is definitely a great dip. Of course, you can't go wrong with that much Parmesan cheese! This is most certainly NOT a "healthful" dish, but - my goodness - is it ever delicious! This dip is so easy that I had never thought about posting it before. No one at my Thanksgiving had ever had it before and they raved, raved, raved about it, so I figured I'd better share it with you. Superbowl is coming you know. Perhaps you need a super tasty, easy to make, crowd pleasing dip. If so, then this dip is for you!

Here's all that's in it:

Baked Artichoke Dip
Yield: approx 2 cups

1  15 oz can artichoke hearts, drained and rinsed
1 1/2 cup mayonnaise
1 cup grated Parmesan cheese

Chop up the artichoke hearts and mix together with the mayonnaise and cheese. Spoon into a one quart oven proof dish. Bake in a pre-heated 350 degree oven until hot and bubbly and the edges are nicely browned. Let cool slightly before serving.

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