Artichoke Dip

This simple recipe is a weekend
favorite which we'll eat as dinner
instead of an appetizer. It is worth
noting that I do not use marinated
artichoke hearts in order to avoid
adding additional oil/fat to the

Artichoke Dip

  • 14 oz. can Artichoke Hearts
  • 3 firm, plum tomatoes
  • 1 cup mayonnaise***
  • 1/2 cup grated parmesan/Romano cheese
  • 1 tsp. minced garlic
  • Garlic Maple Pepper* to taste
  • 1/4 cup shredded parmesan
  1. Preheat oven to 350 degrees
  2. Drain and then chop artichoke hearts
  3. Dice tomatoes
  4. Combine artichokes, tomatoes, mayo, grated pram, garlic and maple pepper in a medium bowl.
  5. Spread in an ungreased 1qt glass or stoneware casserole or pie plate (metal pan not recommended)
  6. Lightly cover dip with shaved Parmesan
  7. Bake uncovered 30 minutes
  8. Cool 5 minutes before serving
  9. Serve with crackers, tortilla or pita chips, veggies, or our new favorite "Masclun" bread**

*Maple Pepper by Highland Foods
**Masclun bread by
Good Companion Bakery
***Update: My mother-in-law recommends doing a 1/2 cup mayo and a 1/2 cup sour cream.

cc image courtesy of stetted