My Mother’s Famous Artichoke Dip
I can’t tell you how long my mom has been making this warm dish of happiness for holidays and family gatherings. I can tell you that this dip is by far my most favorite dip ever. Usually she serves it as an appetizer before dinner and I end up eating so much I’m full before the meal comes out.
I could eat it by the pound, every day, and never get tired of it. Best with thin crackers, pretzels or even wheat thins…every beautiful, creamy, golden mound is a little scoop of heaven.
I dare you to try the recipe and tell me that you don’t absolutely love it.
Disclaimer: I take no responsibility for the addiction it might cause or the pounds you might gain by eating it. This is definitely not a diet recipe so proceed with caution!
On the other hand….don’t think about that, just eat it!
2 (8.5 oz.) cans water-packed artichoke hearts, drained
1 cup Mayo
1 cup (heaping) Parmesan cheese, grated (I suggest Kraft Parm w/Romano blend)
1 tsp dill weed
1 tbsp instant minced onions
After draining the artichokes, squeeze out any and all extra liquid with your hands. Break them up into a small bowl.
In a separate bowl, combine mayo and cheese – stir until well blended.
Add dill and mixed onions and stir.
Add artichokes to the mayo/cheese mixture and stir just until combined. Don’t over mix.
Spoon into glass loaf pan (or small casserole dish) and bake at 250 degrees for 30 minutes. Careful not to overcook.
That’s it! Get out the crackers and have a party!