Mmmmm Mmmm good!!! Generous amounts of Parmesan cheese make this dip a sure crowd pleaser. Serve with corn chips. Substitute chopped jalapeno peppers for the green chiles if you dare.

CYEPP

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 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 medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.

  • Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

Nutrition Facts

104 calories; protein 2.4g; carbohydrates 1.1g; fat 10.1g; cholesterol 14.4mg; sodium 192mg. Full Nutrition
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Reviews (226)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2007
This is the recipe I have been looking for! When others have prepared this dip my husband and son have scarfed down the entire thing by themselves so I wanted to make it for them too. Here is my twist on it: 1. Canned non-marinated artichokes chopped fine in a food chopper. 2. Combo cheese blend of asagio, romano and parmasean. 3. One can each of diced green chili's and jalepeno peppers (a must if you like some kick). 4. Used light mayo and cream cheese. 5. Top the dish with more of the parmasean cheese blend and broil for the last few minutes of cooking process. My cream cheese had not been set out to room temperature so I chopped it up, put it on top of the other ingredients and microwaved a few minutes to warm it up. VERY easy to blend that way. This dish will re-heat well in the oven or mikey the next day (if you have left-overs that is). This will easily fill a pie plate and we serve with Wheat Thins. Rave reviews from family and friends. Give this one a try. Read More
(198)

Most helpful critical review

Rating: 3 stars
12/30/2004
Sorry- I didn't think this was so great. It was too greasy. Maybe it's because I used Hellman's - it is not as creamy as Kraft mayo. People did eat it I'm just used to the more creamy artichoke dips. Read More
(26)
278 Ratings
  • 5 star values: 212
  • 4 star values: 48
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
01/01/2007
This is the recipe I have been looking for! When others have prepared this dip my husband and son have scarfed down the entire thing by themselves so I wanted to make it for them too. Here is my twist on it: 1. Canned non-marinated artichokes chopped fine in a food chopper. 2. Combo cheese blend of asagio, romano and parmasean. 3. One can each of diced green chili's and jalepeno peppers (a must if you like some kick). 4. Used light mayo and cream cheese. 5. Top the dish with more of the parmasean cheese blend and broil for the last few minutes of cooking process. My cream cheese had not been set out to room temperature so I chopped it up, put it on top of the other ingredients and microwaved a few minutes to warm it up. VERY easy to blend that way. This dish will re-heat well in the oven or mikey the next day (if you have left-overs that is). This will easily fill a pie plate and we serve with Wheat Thins. Rave reviews from family and friends. Give this one a try. Read More
(198)
Rating: 5 stars
10/11/2003
This recipe contains the MAIN ingredient that all other similar artichoke dip recipes fail to include - CREAM CHEESE! This is the secret key ingredient for the creamy taste and texture. The only thing I would add to this recipe is a few jalapenos in addition to the green chilies to spice it up a bit. And I would suggest topping off the dip with about 1/2 cup of Parmesan cheese and broiling it for 5 minutes to give it a nice golden top. Everyone always begs me for this recipe so enjoy!!! Read More
(165)
Rating: 5 stars
12/25/2006
just thought i would add a personal note after all these years...... after making this time and time again i have made some changes as well. yes i now add 2 cans of unmarinated artichoke hearts. i chop them up quite well now. i cook it for 45 minutes and then broil for about the last 5. and we love the scoops too. thanks for all the nice reviews. cindy Read More
(133)
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Rating: 5 stars
08/02/2008
Really reeeally good! Tastes very similar to the artichoke dip at a local brewery here in Nashville. I added a bit of garlic and cayenne pepper to mine. I was pretty generous with the cheeses also. Rave reviews amongst my friends. Read More
(31)
Rating: 5 stars
12/22/2006
This is really good and easy. I used low-fat mayo and didn't notice any difference in taste. I'm thinking I might used plain artichokes next time instead of marinated. I also might add some minced garlic. Just some ideas but it's great as is. I sprinkled paprika on top for some needed color. Read More
(28)
Rating: 3 stars
12/30/2004
Sorry- I didn't think this was so great. It was too greasy. Maybe it's because I used Hellman's - it is not as creamy as Kraft mayo. People did eat it I'm just used to the more creamy artichoke dips. Read More
(26)
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Rating: 5 stars
02/04/2007
Easy to make and incredibly good, even though I felt so guilty now that I know how much cream cheese and mayo goes into this stuff! I'll be making this again. The only problem was that the artichoke pieces were too big to scoop up with the corn chips. (My life is just horrible.) Read More
(24)
Rating: 5 stars
01/01/2007
This was a perfect recipe and very very easy. The cream cheese is the secret which made is very creamy. I did not use marinated artichokes and used low fat mayo which I prefer and so did my guests. I have tried variations with 2 cans of artichoke and adding taco seasoning but I like this version the best. Read More
(19)
Rating: 5 stars
01/24/2011
VERY delicious. Best home made recipe I've ever found for artichoke dip. Instead of a cup of mayonnaise I only did 1/2 a cup and added a 1/2 cup of sour cream. I doubled the artichokes and used jalapeno's instead of chiles. Also I used an italian cheese blend of asiago parmesan and a few other cheeses instead of straight parmesan. I took this dish to my class at school with some french bread and crackers and it was all the rave!! I was so pleased! Read More
(17)
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