Baked Artichoke Dip


recipe thursdayThis really could not be easier and it receives raves. Must be all the fat--for those who are counting, it's about 640 calories and 50 grams of fat, mainly from the mayonnaise. Artichokes have no fat at all, which surprised me for some reason--I figured they were oily like olives and avocado.

Baked Artichoke Dip
serves 6-8
5 Tblsp freshly grated Romano cheese
3 Tblsp mayonnaise
3 Tblsp sour cream
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1 can artichoke hearts, drained and chopped

Stir together the first 5 ingredients until creamy, then mix in the chopped 'chokes. Transfer to an oven-safe serving dish. Bake at 175 C until heated through, about 20 minutes.

After baking you can top the dip with a little more grated Romano cheese and some paprika, then broil. It looks prettier with the extra cheese, but tastes great either way.

You can make the dip a day ahead and refrigerate before baking--it takes a little longer to bake if it's chilled.


Funny enough, I make artichoke dip almost exactly like this. I add a bunch of fresh garlic, though, and about five minutes before the baking is done, I add extra cheese (like you) *and* chopped fresh tomatoes on top. What do you eat yours on? I like toasted whole wheat pita bread. :)

Leave a comment

Recent Comments

  • Becky: Funny enough, I make artichoke dip almost exactly like this. read more
  • UltraBob: Oishikatta! read more