A friend at work made this artichoke dip with mozzarella and Parmesan, and I had to have the recipe. It’s so simple to make and so tasty! Because it’s made with plenty of cheese, it’s a real treat on crackers or French bread.
Ingredients
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 2 (6.5 ounce) jars marinated artichoke hearts, drained
- 2 cups shredded mozzarella cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, thoroughly mix mayonnaise, Parmesan, artichoke hearts, mozzarella, and garlic powder; transfer to an 8-inch square baking dish.
Step 3
Bake in the preheated oven for 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 79 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 10% |
Cholesterol8mg | 3% |
Sodium136mg | 6% |
Total Carbohydrate1g | 0% |
Total Sugars0g | |
Protein2g | |
Vitamin C1mg | 6% |
Calcium73mg | 6% |
Iron0mg | 1% |
Potassium11mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 23 years ago
I took this to a 2002 New Years Party and another woman brought an Artichoke Dip recipe from the lable of a Miracle Whip jar. All the people stated they liked both, but the recipe I made they made statements of liking it the best. Easy to make recipe that tastes great! MonicaSueWho
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- by: WNDSRFGRL
- 22 years ago
I made this dip for the first time hoping that it would taste like my friend’s recipe. I didn’t like it at all. Making the dip wasn’t difficult at all, but having to use as much mayo as it called for just grossed me out. The artichoke dip was too greasy and it tasted too much like mayonnaise. Never again will I make this for me or for my husband. Yuck!
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- by: Sumkindawonderful
- 22 years ago
Very easy, very quick recipe for a party appetizer. I promise you that people will stand around this dip! When I buy the can/jar of artichokes, I usually cut them up even more so I just have a big pile of artichoke pieces…makes for easier dipping with toasted bagette slices.
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- by: Lisa
- 22 years ago
This was OK. My guests really liked it, but it didn’t have much of an “artichoke” flavor. I would call it “Baked Cheese Dip with Artichokes” because it does have more of a cheese flavor than an artichoke flavor. If I make it again, I’ll double the amount of artichokes. I will continue searching for a great artichoke dip.
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- by: Cookdap Member
- 22 years ago
I looked this recipe up to see how long the cooking time was and to see if it differed from mine. I use two cans of artichoke hearts packed in water and with that change I give it five stars. Some readers complained of the grease, that is probably from using the artichokes packed in oil.
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- by: MELIA_NICOLE
- 21 years ago
The key to keeping this recipe from being “too greesy” is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it’s because it was over cooked and has “seperated”. Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can’t mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn’t come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.
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- by: Bizarrogirl
- 21 years ago
Really good. Based on some of the other reviews, and on personal preferences, I did some things slightly differently.
I used half parmesan, half romano in place of the 1 c parmesan. I used canned artichokes (chopped well) in water to cut down on the grease. I watched it carefully in the oven and took it out as soon as the edges were crisp and brown.
Big hit, everyone loved it and asked for the recipe.
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- by: CLAREBARE
- 21 years ago
This is the best dip ever! I served it twice in one week at two different parties. It disapeared very quickly!!!!The second time I had barely got back from returning the oven mitts to the kitchen when it was all gone! I added 4 cloves of fresh garlic to give it an extra zip. i also kept a close eye on it from 20 minuits on in order not to overcook. Will definately make again and again.
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- by: JUSTCYN
- 21 years ago
Really good but I guess artichoke dip is just not my thing even though I love marinated artichoke hearts. I failed to pick through the hearts to get a couple of stringy leaves out. These were not desireable. I reheated it as leftovers (better the next night) but added a couple of drops of hot sauce to zip it up a bit. The cheese was a tasty mixture.
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- by: JLMERCER
- 21 years ago
This recipe has become my new favorite. It’s delicious just the way it is. I’ve experimented and have gotten great results. I’ve added mushrooms, real garlic instead of garlic salt, and some crushed red pepper…yum! When I bring this dish to functions, everyone wants the recipe!
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- by: DAISYTAZZY
- 20 years ago
I made this for a party last night, and it was great!!! Unfortunately, there were a lot of people and they ate most of it before I could even get to try it! The little I did have though was awesome. Hehe…but it was a sure hit! I’ll be sure to make this again soon! My friends also asked for the recipe too. Thanks!
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- by: Cookdap Member
- 20 years ago
I have been making this recipe for 2 years now! It is fantastic !! It is now requested often for family parties & Christmas get togethers!! Kudos to Maureen for submitting it so we can all enjoy it! One note: I only let it cook for 15 monutes – just enough to make the cheese bubble !
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- by: Nancy
- 20 years ago
This stuff is sooo good. We don’t add paprkia. But beware: too much and you’ll be trying to work it off at the gym for a week. Bake some sliced french bread. Make sure you invite lots of friends over, and serve this as and appetizer. They will want to come back for more each week. Oh… use good quality mayonnaise otherwise you will have a thick layer of oil (ewwee).
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- by: STARSING
- 20 years ago
A five-star recipe through and through. This one is a HUGE crowd pleaser — even among my college friends. Hugely flavourful, great on tortilla chips, and filling. Easy to make, although a bit expensive with all the cheese and artichokes. This would be a HUGE success at any potluck. Just make it, bring it over, and ask to bake it in your host’s oven.
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- by: FATIMAGRRL
- 20 years ago
I made this dip for a girl’s night out and it was a big success! I did make some changes though, 1. I used jack/cheddar cheese instead of mozzerella, 2.I chopped two fresh garlic cloves, 3. I used one large jar of artichokes then I drained and chopped them, 4. I baked it for 15-20 minutes, and 5. I added some crushed pepper flakes to cut the richness.
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- by: Cookdap Member
- 19 years ago
I made this recipe two times over the holidays and people LOVED it! I corsley chop the artichokes before putting them in the mix for more even distribution and easier handling on crackers and bread. I plan to make it for a football party today and serve it with sliced hot baguettes and vegetables.
Good luck!
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- by: SALLYMANDER
- 19 years ago
Artichokes, cheese and mayo… how can you go wrong? Everytime we make this dish it’s a HUGE hit. Sometimes we use fresh garlic, but powdered is fine too. This recipe is pretty darn unhealthy, but if you want to splurge and impress your guests, it’s a must. Serve with bread, crackers, veggies… anything tastes good with it.
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- by: IAMNIECY
- 19 years ago
I have never made artichoke dip before tonight. I made it for a dinner party and it was THE HIT. Everyone loved it. Check out the review on 1-8-2003 for some excellent advice on making this dip perfectly. I served it with cut up pieces of fresh french bread. Also, per other reviews, I chopped up the artichokes to avoid large clumps of artichoke in the dip. Excellent recipe and I will make it again.
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- by: SILVERISNOW
- 19 years ago
I only had about 3/4 cup of mayo left so filled the rest of the cup with sour cream. This was good, but not my favorite artichoke dip recipe. I’ll keep looking! It was very pretty though and I’ll bet you could make it with all sour cream instead of mayo, and fat free or light (I used light mayo and regular sour cream).
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- by: Ali
- 19 years ago
The recipe was pretty good. I was debating whether or not to use marinated artichoke hearts or just the canned ones. I used marinated ones, and the dip came out kind of vinegary. If you do use marinated ones, don’t add any salt or any other flavorings, and make sure you drain them very well, as they have quite a strong taste. Other than that, this recipe was good, everybody in my family raved about it, I was the only one with a few problems with it. Thanks for the post, I will definately try it again!
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- by: Duckball
- 18 years ago
AWESOME! Usually I make a spinach and artichoke dip (recipe courtesy of Alton Brown of Good Eats), but my husband wanted just artichokes. This was great! I used a three-cheese blend (Parmesan, Romano, and Asiago) instead of just Parmesan. I also used a 14-ounce can of quartered artichoke hearts instead of the marinated ones to avoid the vinegar taste. I grated up an 8-ounce block of mozzarella and didn’t bother measuring it. It was great even before baking! BE WARNED: Our dip was done after 20 minutes. You might want to cook it for 15 minutes and then watch it closely as I did to avoid the greasy-pool problem. Thanks, Maureen, for the great recipe!
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