This creamy, hot dip is a treat, combining garlic with a rich, cheesy aroma. It is perfect with raw vegetables, chips, crackers and bread.

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Recipe Summary

prep:
45 mins
cook:
30 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.

  • Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.

Nutrition Facts

383 calories; protein 6.8g 14% DV; carbohydrates 3.9g 1% DV; fat 38.6g 59% DV; cholesterol 28.6mg 10% DV; sodium 567.9mg 23% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/11/2003
I made this last weekend served it in a sourdough bread bowl and served it with sliced baguette. It was the hit of the party! I couldn't believe the crowd around it at one point guests got spoons and just ate globs of it. One thing is that it is quite greasy. There were pools of oil on the dip when I pulled it out of the oven and it seemed to separate further as it cooled. I might try it with some spinach next time to cut the fat and richness. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/22/2003
I normally have my own recipe for artichoke dip but I wanted to try something different.Although it smelled wonderful baking it was a little too runny and oily for my taste.I even added spinach for color but it looked unappealing and disappointingly not as good as my own dip LOL sorry! Read More
(11)
21 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
03/11/2003
I made this last weekend served it in a sourdough bread bowl and served it with sliced baguette. It was the hit of the party! I couldn't believe the crowd around it at one point guests got spoons and just ate globs of it. One thing is that it is quite greasy. There were pools of oil on the dip when I pulled it out of the oven and it seemed to separate further as it cooled. I might try it with some spinach next time to cut the fat and richness. Read More
(21)
Rating: 5 stars
12/31/2004
This is the best artichoke dip for my taste as some of the ones with peppers are too hot. I do add lots more garlic (6-8 cloves) and vary the cheese variety. I just lay a paper towel on top when it comes out of the oven to soak up the grease. Easy and tasty!! Read More
(20)
Rating: 3 stars
10/21/2003
I normally have my own recipe for artichoke dip but I wanted to try something different.Although it smelled wonderful baking it was a little too runny and oily for my taste.I even added spinach for color but it looked unappealing and disappointingly not as good as my own dip LOL sorry! Read More
(11)
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Rating: 4 stars
03/11/2003
I really enjoyed this recipe. A friend suggested trying Romano cheese the second time to vary the taste. Either way it is a success. Read More
(6)
Rating: 3 stars
02/03/2009
My husband didn't like the mayo so much. So I did again with sour cream and he loved it everyone one else did too. Read More
(6)
Rating: 5 stars
03/11/2003
This recipe is a big hit! All the ingredients can be kept on hand so you can put it together at a moments notice. It doesn't last long. Read More
(5)
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Rating: 5 stars
11/27/2005
My friend made this dip for Thanksgiving and we all loved it. It was gone before all the appetizers were even set out! Try adding extra cheese- she put in mozzarella. Read More
(5)
Rating: 5 stars
03/11/2003
Everyone who tries this wants the recipe. It is the best artichoke dip around! Read More
(5)
Rating: 4 stars
03/07/2007
This dip was pretty good. I think it would benefit from some sour cream or cream cheese. I added lots of garlic. It was a little too greasy but still good. Read More
(3)
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