I got a very similar recipe back in 2005 from a guy I worked with. He left soon after and by default, I inherited the tradition of making this for work gatherings. The version I have is called "Artichoke Chile Dip" and calls for 1 (14 oz) can of artichoke hearts, 3/4 c mayo, 3/4 c sour cream and no cream cheese. When I came across this recipe, I just knew I had to add the cream cheese! I adjusted the mayo and sour cream amounts so I could add some cream cheese as well. Yummy! I generally use more cheese than called for, and use a parmesan blend. My husband likes to add Tabasco. My favorite dipping vessel is a nice hunk of french bread. Broil the top for the last few minutes to get a nice, golden top. Enjoy!
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I got a very similar recipe back in 2005 from a guy I worked with. He left soon after and by...