artichoke dip

I have a couple recipes for this … both delicious. They are somewhat similar, but have slightly different flavor profiles, and I’ve found that I don’t prefer one over the other. Try them both and decide for yourself.

The first one comes to my from Kim O’Keefe, who is not only a fabulous cook and an even better friend, but was kind enough to wash my hair (Mama says I’m too old for hair this long) in her salon for me when I broke my ankle and couldn’t get my cast wet in the shower.

The second one dates so far back in my history that I’m not sure where it started. I think my sister Tina made it when she made a visit to Rock Hill from Iowa … but that was pretty far back in the day and she may well have made another version of this. Regardless, it’s yummy. It has the additional kick of sharp cheddar which makes it different (but not better) than Kim’s.

Artichoke dips are fabulous for winter parties. They’re hot, creamy, comforting and delicious. I like pita chips with mine, but any of your favorite crackers will do quite nicely.

Kim’s Hot Artichoke Dip
  • 1 14oz can artichoke hearts, drained and chopped
  • 1/2 cup mayo (Hellman’s, people.)
  • 1/2 cup sour cream
  • 1 cup parmesan (grated or shredded … I prefer grated for this one.)
  • 1 clove garlic, minced

Mix all ingredients until well blended. Spread into a 9″ pie plate. Bake at 350° 20 to 25 minutes or until lightly browned.

Someone Else’s Hot Artichoke Dip
  • 1 can artichoke hearts, drained and chopped
  • 1-1/2 cups mayo (ahem, do I have to go on about the Hellman’s?)
  • 1/4 cup grated romano
  • 3/4 cup shredded sharp cheddar
  • 2 Tablespoons chopped onion

Mix all ingredients. Butter a small casserole dish and turn artichoke mixture out into it. Bake at 325° for 30 to 40 minutes or until lightly browned and bubbly.