How to make it

  • Coarsely slice artichokes and add to processor/blender
  • Add parmesan, cream cheese, and garlic and process to blend (don't overdo)
  • Stir in mayo
  • Pour into a square baking dish
  • Bake at 375F until top is browned, about 25 minutes.
  • Serve with toasted pita bread points.
  • ***To make this lower fat, you can substitute Neufchatel cheese, and it will still taste good, but the consistency will be crumblier.

Reviews & Comments 5

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    " It was excellent "
    hoosiermom68 ate it and said...
    Yum...I haven't had this in ages and have been looking for a delicious,but simple recipe.Thanks for a great post!
    Carrie :)
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  • doubled 9 years ago
    Sounds like a winner. I must give this a try. Thanks for the post.
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  • 22566 10 years ago
    The first time I had a warm Artichoke Dip was at my daughters one time,with her coaxing,I found it to be delicious,and has become one of my favorites.

    Thank-you for this wonderful recipe.

    Kind Regards

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  • eloise123 10 years ago
    You know...maybe you CAN use the fresh stuff? Try it and let me know! It just tastes so yum the "cheap" way I've never tried anything else. The only other recipe I use the shaker kind with is a breaded pasta recipe. I think the fresh version would have a different consistency (more moisture in the fresh). It might be good though :)
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    " It was excellent "
    valinkenmore ate it and said...
    Sounds great - just wondering why you can't use the fresh Parm cheese? I quit buying the stuff in the shaker container years ago. But if a recipe calls for it - I can do it! Just curious.
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