The World's Best Artichoke Dip
A great recipe for artichoke dip that'll be the hit of the party.
If you're wondering what appetizer to make for that next dinner party, I've got your answer. This hot artichoke dip is easy to make, and great for many occasions.
Quick, what do all these have in common: Fancy dinner parties, the Super Bowl, casual dinner with friends, New Year's Eve., NBA playoffs, even an Oscar party or two. Give up? Well, the answer is that I have baked the World's Best Artichoke Dip for all those gatherings. (Can't believe you didn't guess that!)
The World's Best Artichoke Dip isn't exactly a recipe brought over from my ancestral land; I swiped it from a friend, who swiped it from her sister-in-law, etc. And now it's your turn. Picture your friends and family enjoying themselves, exclaiming over the deliciousness of your great homemade artichoke dip. They ask you for the recipe, and you smile demurely. After all, now it's your recipe, your best artichoke dip. Don't worry: I won't tell.
What often makes party food great is a complete absence of concern regarding calories or fat content, and this appetizer is no exception. One reason this hot artichoke dip is the best, is the great "mouthfeel" from the fat calories. Another great aspect of the dip is its flexibility; I'll provide a short list of add-ins after the recipe.
Here's the recipe for the World's Best Artichoke Dip:
- 8 oz artichoke hearts
- 8 oz fresh grated parmesan cheese (not Kraft)
- 8 oz whipped cream cheese
- 8 oz mayonnaise
- 2 tbsp Hungarian paprika (sweet variety)
Mix in large bowl. I don't recommend blending this in a food processor, as artichoke heart leaves are best in larger pieces.
Spread in baking pan, up to 3" deep.
Bake at 350 for 20-30 minutes, or until bubbling with brown edges.
Cool and serve with sliced baguette, carrots and celery, or crackers.
This best artichoke dip is delicious as is, but a few add-ins I've had luck with in the past are:
- Roasted red peppers (no more than 4 or 5 oz, or else the dip gets a bit bloody-looking)
- Crab meat
- Roasted eggplant, cut thin
- Hot chili flakes, to taste
- Sour cream, 8 oz (replacing the mayo)
This great dip is, clearly, not for low-fat dieters. I've tried fiddling with the recipe by using fat-free cream cheese and low-fat mayonnaise, but it absolutely doesn't cook right, or taste nearly as good.
Your party guests will love this, and will ask you to make it again and again. Only you need to know how truly fattening it is - after all, it's a party. Let your guests enjoy themselves guilt-free. And have a great time!
Related, on Suite 101:
Worst Thanksgiving Dinner Recipes
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