Artichoke Dip

Artichoke DipThis delicious artichoke dip has become a real go-to recipe among the Keepsake Quilting gals. We love it and know you will, too. If you’re throwing a holiday party, greet your guests with this hot dip, and your party is bound to be a success. 

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

1 (14-ounce) can artichoke hearts
1 (5-ounce) wedge Parmesan cheese
1 cup mayonnaise
3 to 5 garlic cloves, minced

Drain the artichoke hearts (squeezing to remove excess moisture) and chop. Grate the Parmesan cheese. Combine the artichoke hearts, cheese, mayonnaise and minced garlic in a bowl and mix well. Spread the mixture in a 9-inch round baking dish. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Serve the dip hot with whole-wheat crackers. Do not substitute mayonnaise-type salad dressing for the mayonnaise in this recipe.

Yield: 12 servings

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