You might be tempted to use marinated artichoke hearts in this recipe, but we found the acidity fights with the other flavors. Serve this dip as a delicious beginning to our easy holiday dinner menu--just be sure to double the recipe. If you want to spice it up a bit, add a can of diced tomatoes and green chiles.
2 (14-ounce) cans artichoke hearts, drained and chopped
2 garlic cloves, minced
2 tablespoons lemon juice
3/4 cup mayonnaise
1/2 cup fine, dry breadcrumbs
1 cup freshly shredded Parmesan cheese
1/4 cup freshly grated Parmesan cheese
How to Make It
Combine first 6 ingredients, stirring well. Spoon into a lightly greased 1-quart baking dish; sprinkle with grated Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly. Serve with crackers.
I will definitely make this again, but next time I'll use a whole cup of mayonnaise rather than 3/4 cup called for in the recipe. The dip seemed a tiny bit dry, and I think some extra mayo would add moisture and richness to the finished dish. A previous recipe for artichoke dip that I used called for TWO cups of mayo! This recipe was great as is and would be outstanding (5 star) with a bit more mayo. Still way less than other recipes.Also, I suggest you buy "baby" artichokes - 10 to 12 per can. Even though the larger ones (and especially the quartered artichokes) are a lot cheaper, I have always found at least a few (and with the quartered artichokes quite a bit) of the very tough leaves, sometimes even with that spiky point on it, in the other kinds. The baby artichokes are always very tender and delicious, which is important when you blend everything together like this. I served the dip with a combination of pita chips and whole-grain crackers, and everyone enjoyed it a lot.
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