My sister made this dip for years at her holiday parties. I lost the original recipe, but I experimented and improvised to come up with my own version.
2 cups mayonnaise (I recommend Helmann’s)
2 cups parmesan cheese (grated)
2 cans artichoke hearts in water (drained, cut into small pieces)
1 clove of garlic, minced
smoky paprika (sprinkle)
lemon juice (dash)
optional: 1 small package of frozen, chopped spinach
– Mix together all ingredients except paprika
– Place in baking dish and spinkle paprika on the top
– Bake in 350 degree oven for 25-30 minutes, or until the dip is brown and bubbly
Notes:
– This has a tendency to get a little watery, so when cutting up the artichokes you want to make sure that you squeeze out a lot of the liquid
– If you use frozen spinach, first defrost and remove all of the excess liquid
– My sister’s recipe used the marinated artichokes, which made the dip more greasy and overpowered some of the artichoke taste. I highly recommend using the artichokes packed in water.
– Best served with wheat crackers
– Another great addition is lump crabmeat
Delusions of Chefery 