I’m definitely the kind of California girl who can skip dinner in favor of an indulgent treat like artichoke dip. In this case, the most amazing artichoke dip you’ve ever tried. I could seriously eat this for lunch and dinner (as long as slipping into a bikini wasn’t on the horizon for a few days). If you’ve ever been to a church supper or a family potluck, you’ve likely had a variation of this recipe.
My friend Lori brought this artichoke dip to our Memorial Day BBQ. Silence … because we couldn’t stop eating! After we scarfed it down and came up for air, we all asked, “What’s the recipe?!”
Lori texted it to me a few days later. I also found something similar in a “best of the best” of California cookbook, Best of the Best from California: Selected Recipes from California’s Favorite Cookbooks. This gem of a cookbook is filled with hundreds of the best recipes from different California cuisine cookbooks – from Junior Leagues to churches to regional cookbooks. But honestly, Lori’s version rocks it out of the park. So get in your car this second, drive to the store and make this for dinner tonight!
This is the easiest recipe you’ll ever make. And it has an added bonus of making you the queen of the potluck. No joke – nothing can top this artichoke dip for flavor. It’s savory and salty and everything you want in a decadent BBQ or picnic appetizer. Just grab a bag of tortilla chips, and get to snacking!
- 1 8-ounce can artichoke hearts (water packed)
- 1 cup low-fat mayonnaise
- 1 cup grated Parmesan cheese (the kind in the green can works best)
- Heat the oven to 350°.
- Drain and chop artichokes.
- Combine all ingredients in a medium ovenproof dish.
- Bake for 20 minutes, or until the top is beginning to brown.
- Serve with crackers or tortilla chips.
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