Recipe by QWERT
"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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1 (8 ounce) can
artichoke hearts, drained
grated Parmesan cheese
shredded Monterey Jack cheese
hot pepper sauce
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.
This was edible but I probably will not make it again, I would suggest putting it through a food processor to be a dip.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Finger Lickin' Rock and Roll Artichokes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 61
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