Wednesday, January 20, 2016

The Last Artichoke Dip Recipe You'll Ever Need

THIS dip.  You guys. This has been one of my favorite recipes since high school.  I cannot control myself around it and it's even more addicting than Lipton's French Onion Soup dip paired with Ruffles, if you can believe that.

I think the ladies who attended our last two book clubs for Edenbrooke and The Lion, the Witch, and the Wardrobe, would agree with me.

 It's the type of appetizer that has you licking the bottom of the dish, using fingers as a spoon, and breaking apart the bread bowl to get to every last bite.  You will have people begging you to bring it to parties and to make it again and again, just like I did to the original owner of this recipe, my friend Lyndsey (& her mom).

You can double the recipe serve it in a sourdough bowl like I've make it here (depending on the size of the bowl), use it for a vegetable dip, or with my personal favorite, Ruffles potato chips...because everything is better with Ruffles, right?



1 c. mayo
1 c. shredded parmesan cheese
8 oz stick cream cheese
1 jar artichoke hearts
1 tsp chopped garlic (freshly pressed is best)

Preheat Oven to 350 degrees and shred the parmesan.

Enlist your husband or significant other to help carve out your bread bowl.

Cut up the bread bowl top into cubes for dipping.

Place all ingredients into a blender or processor and mix until smooth or until artichokes are to your liking (I prefer mine not to have large chunks).

Pour all into your bread bowl or baking dish and place on a cookie sheet.  

Bake for 30 minutes then keep watch until browned on top (another 15 minutes or so).

Arrange on a serving platter with cubed bread and serve immediately.

Don't worry if you have made too much (when doubling the recipe), the flavors meld together so well that leftovers taste even better the next day (as long as it's stored in the refrigerator of course).

Now go plan a party (just in time for The Super Bowl!).

Happy eating!


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