Warm Artichoke Dip

Artichoke-Dip-1Artichokes. Parmesan Cheese. Lemon. Need I say more?

Ok, just a little more…

Simple is an understatement here. Incredibly simple is more like it. Throw everything in the food processor and in 20 minutes you have yourself a warm delicious spring-inspired dip.

Lemon juice and parmesan cheese add a nice tang to the mild flavor of the artichokes. Serve it with crackers, baguette slices or sliced red peppers.  If there’s any leftover you might try it as a spread on your favorite veggie sandwich. Flavorful and creamy with a warm crusty Parmesan topping, this is a dish to strongly consider adding to your Easter appetizer table.

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RECIPE:

2 cans artichokes, drained

1 cup mayonnaise, regular or dairy-free

1 cup grated Parmesan Cheese

Juice of 1 lemon

Salt and Pepper

Grated or shredded Parmesan Cheese for toping

DIRECTIONS:

Place everything into the food processor and pulse until artichokes are chopped and everything is well blended.  Transfer to a baking dish and top with grated or shredded Parmesan cheese. Bake at 350 degrees for 20-25 minutes until the top is golden brown and bubbly.

Variations:

Looking for a little heat? Add 2 tablespoons chopped jalapeño peppers, or 1 teaspoon red pepper flakes.

A 1/2 cup of fresh spinach will turn this into a delicioius and creamy spinach-artichoke dip.  Chop and add to the already blended artichokes before baking.

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©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

7 thoughts on “Warm Artichoke Dip

  1. Stephanie says:

    Yum! How do you think greek yogurt would work instead of mayo if I’m looking to lighten it up (but not taste blah)? Or I suppose even 1/2 c yogurt 1/2 c mayo?

    • Alexandra Salidas Roll says:

      Hi Stephanie! You can certainly replace the mayo with nonfat Greek yogurt. It does, however, give it more of a ricotta texture and it’s not as smooth as when prepared with the mayo, but it’s still pretty yummy! 1/2 mayo and 1/2 yogurt might be the way to go. Please let me know if you try it! :)

  2. Stephanie says:

    Forgot to circle back to let you know I made this with spinach for an American-style Easter Sunday dinner and it got rave reviews! I went full-mayo after all.

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