This artichoke dip is a great do-ahead or last minute recipe. I made it on Friday for an impromptu family pizza/movie night with our neighbors. A lot of artichoke dips call for combining all the ingredients in a food processor. I prefer good sized chunks of artichoke so a rough chop is all that is needed. This also keeps the recipe prep quick and means less appliances to clean…win-win.
You can bake this dip in any dish you like, or even split up into mini cast irons or cocotte dishes.
Ingredients
2 (14-ounce) cans of artichokes, drained and roughly chopped
1/3 cup light mayonnaise
1 1/2 cups of mozzarella cheese
1/4 cup of Parmesan cheese, plus more for topping
1 scallion, chopped, plus more for garnish
Freshly ground pepper
1. Preheat the oven to 425 degrees and lightly spray your favorite baking dish with no-stick cooking spray.
2. In a large bowl, combine the drained artichokes, mayonaiise, 1 cup of the mozzarella, Parmesan, chopped scallions, and freshly ground pepper.
3. Pour the combined ingredients into your baking dish.
4. Sprinkle 1/2 cup of mozzarella and some Parmesan (about a tablespoon) over the top.
5. Bake uncovered for 35 minutes.
6. The dish will be piping hot, so let cool for 5 minutes. Garnish with chopped scallions.
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