I don’t know when I became a big snob about artichoke dip but a few years ago I realized I had become strangely particular about what I defined as “good” artichoke dip. That’s not to say I won’t eat any variety put in front of me, because I will, but somehow my mind became instilled with this lofty aspirational ideal of what this dip should be.
With rants like this I should have a been a philosopher.
And so began a quest for the perfect dip. Should it include spinach? The Mr. and I decided no, it made it the dip too watery with all that extra liquid. Should it include mozzarella or parmesan? Parm, it is – less melt, more bite. And then I got stuck determining the right ratio of cream cheese to mayo – and should I add sour cream in place of the mayo, or substitute half the mayo for sour cream? My life is full of really difficult quandaries and decisions, can’t you see?
So, here we are people. Years of trial (I’m not exaggerating, sadly), lots of inspiration from various online recipes, a dutiful and honest taste tester in my other half, Mr. Krentz, and we have arrived at what I think an artichoke dip should be. The artichoke hearts are cut in two and stirred into the creamy mixture to maintain their form and texture, add some lemon juice and red pepper flakes to cut the creaminess of the dip and add some heat, and use a 50/50 ratio of cream cheese to mayo.
Enjoy this bad boy with carrots, celery, a baguette or by the spoonful – whatever makes you happy. And if by chance you think this dip leaves something to be desired, please tell me in the comments! I’m an open minded gal and would love to improve this appetizer if possible.
- 1 can artichokes, drained thoroughly, and cut in half length-wise
- 1 clove garlic, roughly chopped
- 2 green onions, roughly chopped
- 2 oz cream cheese, softened
- 1/4 cup mayo
- 1/4 cup grated or shredded parmesan cheese
- 1/4 lemon, juiced
- 1/4 tsp red pepper flakes
- Preheat the oven to 400 degrees.
- In the bowl of a food processor place the garlic and green onion and pulse 10 seconds, until finely minced.
- Add all remaining ingredients to the bowl (cream cheese, mayo, parmesan cheese, lemon juice and red pepper flakes) and pulse 10-15 seconds until thoroughly combined.
- Add the halved artichoke hearts to the bowl and combine by hand with a spoon until incorporated into the mixture.
- Spread the dip in a greased 10" ceramic dish.
- Bake for 20-25 minutes until browned and bubbling.
- Let rest for 10 minutes before serving.
- Serve with carrots, celery, crackers or slices of bread.
- This recipe can easily be doubled or tripled for a crowd.
- This dish is great prepared in advance - once the dip is in the dish, cover with plastic wrap and refrigerate. Bake at 400 degrees for 30-35 minutes until browned and bubbling.