familyservicehub We’re going old-style today. This hot artichoke dip is from my “vintage files” and was one I used to make for entertaining friends regularly in the 1980s. This simple recipe is easy to make and always a hit. This classic appetizer was a hit with the shoulder pads, big hair and white zin that were popular at the time. What’s more? It is still a good seller today. Why? It’s because it’s delicious.
Ingredients
- Can artichoke hearts #14 ounces, drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- Green onions, 2nd cut
- Fresh parsley, 1 tablespoon
- Garlic powder, 1/4 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Pre-heat the oven to 350 degrees.
- Chop and drain the artichoke hearts.
- To remove as much moisture from the artichoke heart, place it on double-thick paper towels.
- Mix all ingredients together in a bowl. Transfer the artichoke heart pieces and the rest of the ingredients to the medium-sized bowl.
- Pour the artichoke mix into a small, shallow baking dish that has been lightly oiled.
- Place the dish onto a baking tray to catch any bubbles that may appear during baking.
- Bake in the middle rack of an oven preheated to 350 degrees for 20-25 minutes, or until the top has a light golden color and is bubbly at the edges.
- Allow the dish to cool for a few minutes after removing it from the oven.
- If desired, garnish with green onions.
- Serve with crackers.
Notes
- Serve with tortilla chips, baguette, baguette slices or melba toast.
- In the refrigerator, leftovers can be stored for up to 2-3 days.
- If you want to make the dip ahead of time, either (1) prepare it up until the point where it is ready to bake, cover it and put it in the refrigerator, and then, when you are ready to bake it, take it out, let it reach room temperature, and then bake it, or (2) bake it, let the dip cool, and then refrigerate. When you are ready to serve, reheat the dip for 10 minutes at 350 degrees.