Artichoke Dip II

Rating: 4.53 stars
40 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

A warm dip with Parmesan cheese, artichoke hearts and spicy green chile peppers. It's great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita slices. Omit the green chiles, if desired. Delicious cold, too!

By FLIPPERMD2000
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

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

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  • In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish.

  • Bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Nutrition Facts

Per Serving:
81.3 calories; protein 1.3g 3% DV; carbohydrates 1.2g; fat 8.1g 13% DV; cholesterol 5.4mg 2% DV; sodium 167mg 7% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Lisa Scott Provost
Rating: 5 stars
02/03/2008
This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo though! That sounds like complete overkill and I think the parmesan could be a little much too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!) and the mayo (usually light - fat free is the work of the devil!:p) is eyeballed but definitely not even half a cup. Start with about a quarter to a third of a cup stir it up and adjust until it's a fairly loose creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again! Read More
Helpful
(19)

Most helpful critical review

CAREBEAR3589
Rating: 2 stars
01/25/2004
This recipe was really oily and mayonaisy but I did top it with cheddar before baking. I also used Kraft parmesean instead of fresh. I will definately use fresh the next time and omit the cheddar. I will also use about 2/3 the mayo too. Read More
Helpful
(14)
40 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa Scott Provost
Rating: 5 stars
02/03/2008
This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo though! That sounds like complete overkill and I think the parmesan could be a little much too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!) and the mayo (usually light - fat free is the work of the devil!:p) is eyeballed but definitely not even half a cup. Start with about a quarter to a third of a cup stir it up and adjust until it's a fairly loose creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again! Read More
Helpful
(19)
CAREBEAR3589
Rating: 2 stars
01/25/2004
This recipe was really oily and mayonaisy but I did top it with cheddar before baking. I also used Kraft parmesean instead of fresh. I will definately use fresh the next time and omit the cheddar. I will also use about 2/3 the mayo too. Read More
Helpful
(14)
MLEFFORGE
Rating: 5 stars
01/25/2004
This is such a quick and easy yet delicious recipe! I made it in a ceramic oval baker that has a plastic lid and brought it to a party - it kept warm for several hours and was the hit of the evening! YUMMY! FYI - this doesn't reheat very well in the microwave the oil separates so i would try to eat it all at once (which isn't hard!) Read More
Helpful
(13)
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HOBNOB2002
Rating: 5 stars
01/25/2004
This was really YUMMY!! I also added a little garlic. Everyone loved it!! Read More
Helpful
(11)
WHIMSEY898
Rating: 4 stars
01/25/2004
This recipe is simialr to one I use currently - I add a drained package of frozen spinach and a can of drained sliced water chestnuts - also a bit less mayo and a bit more cheese Read More
Helpful
(10)
LeaAnn
Rating: 5 stars
01/25/2004
I took this to a "Hot Luck" fundraiser party where there were many wonderful spicy dishes submitted into a contest! This dish won 3rd place & it was gone within minutes. I added a little garlic powder & left everything else the same. It was great! Read More
Helpful
(9)
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REA173
Rating: 3 stars
01/25/2004
This one gets mixed reviews. I thought it was too mayonaisy for me. My dad and brother liked it but no one else ate much of it. I've had better. I'll probably keep looking. Read More
Helpful
(9)
MISSOURI_GIRLBLUES
Rating: 1 stars
01/25/2004
Nasty the mayo was the taste. Read More
Helpful
(8)
CATHY DIAZ
Rating: 2 stars
01/25/2004
I was very disappointed in this recipe. It was so greasy - the oil was pooled at the top. I even cut down the amount of mayo based on an earlier review. Read More
Helpful
(7)
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