Yes, another dip. This one is an all-time family favorite and we only make it on New Year’s Eve. I don’t know why, but it’s the right thing for our family to do. Actually, now that I am sitting here deeply pondering this mystery, I have come up with an answer. The first time that we ever had this dip was when we were spending Christmas and New Year’s with my husband’s sister, Julie, and her family. Julie introduced us to this dip (and a whole host of other tres yummy New Year’s Eve tasty delights) on, well, New Year’s Eve circa 1995. It may have even been longer ago than that…like maybe 1988. (More deep thoughts commencing. Fuzzy memories. Shrug. Moving on.)
I am providing the original recipe as given to me by Julie and also one with a couple of minor changes. The original recipe is excellent and the only reason that I strayed from the original at all was because of Costco. They have those giant jars of totally addicting marinated artichoke hearts and I’m pretty sure that no one can blame me for venturing to the more-bang-for-your-buck flavor of marinated over water packed. The other two changes that I made was to use half mayo and half sour cream instead of all mayo, and this time around I used a packaged, grated Italian cheese blend instead of all parmesan. And yes, this dip has passed the man test, so it’s good for all of those in-progress and up-coming bowl games.
Baked Artichoke DipRecipe by Julie C.Ingredients
- 2 cans (12-14 ounce size) water pack artichokes
- 1 cup mayonnaise
- 1 cup grated parmesan cheese
- Lemon juice to taste (start with ½ teaspoon)Instructions
- Preheat oven to 350°F.
- Drain and cut artichokes into smallish chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
- Mix all ingredients and turn into baking dish. Bake at 350° for 20-30 minutes until hot. Baking time will depend on your oven and whatever baking dish you choose.
Baked Artichoke Dip
Recipe adapted by Terri @ that’s some good cookin’, original recipe by my sister in-law Julie
- 2 cups chopped marinated artichoke hearts
- 1/2 cup mayonnaise (I used light mayo)
- 1/2 cup sour cream (I used light sour cream)
- 1 cup grated Italian cheese blend or parmesan
- 1/2 teaspoon lemon juice, or to taste
- Preheat oven to 350° F.
- Stir together chopped marinated artichoke hearts, mayo, and sour cream in a medium mixing bowl.
- Stir in the cheese and lemon juice. Taste and correct for preferred seasoning.
- Turn out into baking dish and bake for 20-30 minutes until dip is hot and bubbly.