4 cloves roasted garlic*
1 can (14 ounces) artichoke hearts packed in water
1 cup light mayonnaise*
1 cup shredded or grated Parmesan cheese
Hearty wheat crackers, cocktail bread or tortilla chips, for serving
Preheat oven to 350 degrees F. Spray a pie plate or other decorative ceramic baking dish (8 to 10 inches in diameter) with cooking oil spray. Set aside.
Cut off the tips of 4 cloves garlic, wrap in foil and place in a small dish. Bake, uncovered, until soft throughout, about 30 minutes. (This can be done up to 2 days ahead and refrigerated.)
Meanwhile, drain artichoke hearts and squeeze excess water from them. Coarsely chop and place in a 1-quart or larger bowl. Add mayonnaise and cheese. Set aside until garlic is done. Squeeze garlic cloves from skins, mince cloves and add t to bowl. Stir to mix well.
Spread artichoke mixture into dish. (Can be covered and refrigerated up to 24 hours at this point.)
Bake dip, uncovered, 30 minutes or until edges are lightly browned and bubbly. Serve warm on crackers, bread slices or chips.
2 cloves fresh garlic can be substituted for roasted.
Regular mayonnaise can be used but do not use fat-free.
Alicia writes:
My first recipe for Classic Artichoke Dip came from my good friend, Laurie Kovolew. Laurie would often make 2 dishes of this family favorite and bring one to us. Whatever night that happened to be, I’d bake it and call it dinner! My children have been eating this creamy artichoke spread since they got their first teeth.
© 2012 Kitchen Scoop, LLC - please visit us online at www.kitchenscoop.com where you can find more of our recipes!