Finger Lickin' Rock and Roll Artichokes Recipe -
Finger Lickin' Rock and Roll Artichokes Recipe
  • READY IN 10 mins

Finger Lickin' Rock and Roll Artichokes

Recipe by  

"This is the best artichoke dip you will ever taste in your whole life. The secret is in the seasonings. The tasty blend of Parmesan and Monterey Jack cheeses doesn't hurt, either!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan cheese, Monterey Jack cheese, garlic powder, seasoning salt, soy sauce and hot pepper sauce. Chill in the refrigerator until serving.
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2003

This was really good, but I liked it better hot than cold. I spread it on english muffin halves, baked them at 350 for about 15 minutes and cut into quarters. Everyone, even the "artichoke haters", loved them. Now I make them up ahead, cut them, and freeze them to pull out anytime.

Most Helpful Critical Review
Nov 03, 2008

This was edible but I probably will not make it again, I would suggest putting it through a food processor to be a dip.


19 Ratings

May 31, 2003

This was a pretty good recipe but it was a bit too salty. I would recommend slowly adding salt to your desired taste instead of just following the recipe. I will definitely try this one again.

Apr 17, 2003

My husband declared this recipe, "the best dip ever." This is a rousing endorsement from a man who proclaims to not like artichokes. It was a hit with the rest of my family as well. I highly recommend it.

May 17, 2008

This was really good. I did what many reviewers suggested: used a clove of fresh garlic instead of powder and cut back on the amounts of the salty ingredients. I also upped the amount of artichoke hearts to 14 oz to make it chunkier (and because that is the size can I had, lol). The idea of the recipe and the combo of ingredients are perfect, the spicyness really sets it apart from other artichoke dips. I served it for dipping with Chip Chicken Lollipops from this site.

Dec 30, 2003

I think next time I will only use a 1/4 teaspoon of seasoning salt. I will also eliminate the use of soy sauce (which has a lot of salt). Otherwise, the dip was very good.

Jun 27, 2003

First off, this is an odd looking dip and everyone who ate it first asked me what it was. But once they tried it they really liked it. It is a very rich dip and has a lot of good flavor to it. I served it with hearty wheat crackers, good with wine.

Mar 07, 2011

This is yummy dip! I used marinated artichokes because they have better flavor and I chopped them up. It's a good thing I tasted the dip before adding the seasonings because it really did not need much salt. I ended up using 1/2 t seasoned salt, no soy sauce, the full amount of hot sauce (Frank's Red Hot Sauce), and 1/2 t garlic powder. We like things salty and garlicky, but I know the salt would have been overpowering and I think the full amount of garlic powder would have been too. We're quite pleased with how the dip turned out with those changes though! It's great cold or heated in the microwave. Next time I'm going to try adding 1/2 package of frozen chopped spinach, thawed and squeezed dry because when the dip is hot, it's pretty thin. Plus we just love spinach artichoke dip. Thanks so much!


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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