"This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges and be sure to get your taste, because it doesn't last long at a party!" — Juanita
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1 (14 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
1 (4 ounce) can
diced green chiles
I am a very experienced cook and most people love my cookiing. The point I am trying to make is that over the years I have learned what goes well together. I have tweeked this receipe and here goes..instead of 1 cup of mayo I used 1 cup of sour cream..and also added 1 can of rotel tomatoe and chilis mix(drained well with about a 1/4 cup extra parm. cheese...Yum ! also I omitted the chilis since the rotel has them in there..
Just mayonnaise made this recipe too oily. An 8 ounce package of cream cheese and 1/2 cup of mayonnaise instead of all mayonnaise would a big impovement!
There are better artichoke recipes available.
I made this dip and it came out really greasy. Since I definitely tasted the potential, I made it again and added an extra can of artichokes and cut the mayo down to 3/4 a cup. VOILA! Perfect and my guests ate it all up, begging for the recipe. I also served it with Carrs Watercrackers and Keebler Butter Crackers. Tasted better than the tortilla chips.
I was searching for an old artichoke dip recipe I used to have and thought this was it. It wasn't. The dip was pretty bland and I agree that too much mayo made it greasy. Will continue my search but think this recipe should have cream cheese and less mayonnaise.
This recipe was fabulous! I took it to a party, and it was gone in minutes. Next time I'll have to triple it to make enough. Lots of people asked me for the recipe.
A friend of mine introduced me to a recipe similar to this, except that she also adds drained chopped pimentos. It is delicious! Though, don't try to reduce the fat by using light mayo or cheese, it only made it slimy and gritty.
I made this at Thanksgiving with the sour cream substitute. Don't do it. Use the mayo for the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 119
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