How to Make Artichoke Dip

Artichoke dip is always popular as an appetizer at theme restaurants, but did you know you can reproduce the results at home without much hassle? Making your own artichoke dip at home will make it feel like you and your family just went out to eat!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 jars marinated or water-packed artichoke hearts, chopped
• 2 cups shredded mozzarella cheese
• 1-1/2 tsps. garlic
• Tortilla chips, crackers or bread cubes for dipping
• 1 tsp. paprika
• 8-by-8-inch baking dish
• Asiago cheese (optional)

1. Preheat your oven to 350 degrees and grease an 8-by-8-inch baking dish before starting this recipe.

2. Mix the mayonnaise, Parmesan and garlic in a bowl. Stir the mixture until it is smooth, but do not mix it until it is whipped. Whipping it can make the dip messy after it's cooked.

3. Add the mozzarella and drained artichoke hearts to the mixture and stir until mixed in completely. Sprinkle a layer of paprika on the top of the mixture. An additional layer of Parmesan or mozzarella also will make your dip more delicious.

4. Bake your dip for about 30 minutes. The surface should be lightly browned and the cheese should be bubbly. If you want a sharper flavor, add a layer of Asiago cheese to the dip just before you take it out of your oven.

5. Consider adding a few extras to your dip before serving it. Another layer of cheese or paprika will give your dip a little more spice. You also might want to stick a layer of tortilla chips inside the cooked dip to break it up and make it easier to serve and eat.

Tips & Warnings

• Add some fresh garlic to the dip to give it a slightly different yet savory flavor. You also can use minced, jarred garlic found in the produce area of your grocery store. Do not substitute powdered garlic, as the taste will be flat.
• You may want to use artichokes packed in water for this recipe. Artichokes packed in oil can sometimes complicate the baking process, making the dip greasy and unfixable.
• Do not use salad dressing or reduced-fat mayonnaise in this recipe. The taste will be altered significantly, making it seem like the dip has soured. If you prefer, you can use a can of reduced-sodium cream of celery soup instead of mayonnaise to produce delicious results.
• Don't overcook this dip. Overcooking will make it seem greasy and difficult to scoop up using a tortilla chip.

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