Friday, September 23, 2011

Easy baked artichoke dip

Unexpected guests? Last-minute potluck? Fussy eaters? No matter your awkward social scene of choice, this warm and creamy dish comes to the rescue.

Drain 2 cans of artichoke hearts, setting aside 1-2 T liquid. Roughly chop artichoke and place the in the bottom of a shallow baking dish. Add about 1 cup of grated Parmesan, 1/2 cup mayo and 1/2 cup light sour cream for every 1 cup of artichoke. Add reserved artichoke liquid. Season with salt and pepper to taste. Bake at 400 for 20-25 minutes, until starting to bubble and turn golden. Broil for several minutes more, then cool slightly.
Serve with toasted pita points or toasted pumpernickel (as shown).

Before cooking,
Add chopped spinach.
Add roasted garlic.
Add chopped green onion. 
Add 1 seeded and finely chopped jalapeno.
After cooking,
Sprinkle with lemon juice.


  1. So, this is ready for me to come over and eat right now? Let me check airline rates and I'll let you know when I arrive.

    But seriously? Do you always cook such yummy dishes? Also, are you and Emily from Tinfoils friends IRL? You both live in Ottawa so I thought you might hang out. And that would be so cool.

    I'll be in touch this weekend. Super excited to show you what I came up with.


  2. Why do I always see these posts when I am starving? You do such delicious food posts! Can I come and visit and be your friend so you can feed me, lol! Actually, I love these types of posts for new ideas. There is something about fall and the cooler weather that makes me want to stay in and cook and bake all day!


  3. This looks soooooo good! I always order spinach and artichoke dio when I go to restaurants.
    I hope you got my email:-)

  4. Kat, thanks for bringing this on over to the snack table. Cheers


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