Artichoke Dip

This deliciously creamy artichoke dip will be a hit with your guests at your next summer party.
Table of contents

Artichoke Dip

Artichoke dip is so simple to make and yet it gets rave reviews from company. All you need is a food processor and three ingredients to make this mouthwatering dip.

Holiday Hassles

Low-fat butter and mayonnaise have come a long way since their discovery. Unfortunately, although their taste has improved, they don't always hold up well in recipes. I tried using nonfat mayonnaise in the artichoke dip, and it was a disaster. The dip had a dry, as opposed to a creamy, texture and it didn't brown well. Along the same lines, substituting low-fat butter or margarine in recipes that call for real butter or margarine doesn't usually work, especially when the dishes are baked (such as cakes, cookies, and breads).

Level: Easy

Time involved: Half to one hour

Ingredients:

  • Can of whole artichoke hearts (You can find this in the canned-vegetable section of supermarket.)
  • 10-ounce brick white mild or medium cheddar cheese (You could use a 10-ounce package shredded cheddar cheese instead.)
  • 1/2 cup mayonnaise
  • Nonstick cooking spray
  • Crackers

Equipment:

  • Food processor
  • Mixing bowl
  • Small ovenproof baking dish
  1. Preheat the oven to 350°F. Open the can of artichoke hearts and drain them, discarding the liquid. Place the artichoke hearts in a food processor and surge the power until the hearts are cut into chunks (not mushy). Place in a mixing bowl.

  2. Cut the brick of cheese into chunks and shred in the food processor. Remove to the mixing bowl. (If using shredded cheese add now.) Add 1/2 cup mayonnaise to the mixture and stir thoroughly.

  3. Spray the baking dish with nonstick cooking spray. Add the artichoke mixture and pat it down with a spoon. Bake the mixture for approximately 20 minutes or until melted and golden brown. Serve with crackers.