Saturday, May 13, 2006

Luciously Cheesy Artichoke Dip

Ever since my friend Tammy catered my wedding reception, I've loved artichoke dip. She made a delicious version with crabmeat and cheese and...mmmm! I've had some artichoke dips out in restaurants in the last 6 months, too. That's how much I love it.

So today I decided to make my own so I can have it whenever I want. I got a recipe from, but modified it a great deal. Here's what I came up with:


* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup sour cream
* 1/4 cup mayonnaise (although I used a little less. I've got a bit of a phobia when it comes to Mayo. I know, call me crazy)
* 1/4 cup cream cheese, softened
* 1/2 cup grated Parmasan cheese
* 1/2 cup shredded Mozzarella cheese
* 1/4 teaspoon garlic powder (because I didn't have fresh garlic on hand)


1. Preheat oven to 375 degrees F.
2. In a small bowl, mix together artichoke hearts, sour cream, mayonnaise, cream cheese, Parmasan cheese, Mozzerella cheese, and garlic. Transfer to a baking dish.
3. Bake until heated through and bubbly, about 30-35 minutes.
4. Enjoy with celery sticks, carrot sticks, crusty bread, or Tortilla chips.

Yeilds: 3 cups.



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