Thursday, December 2, 2010

Artichoke Cheese Dip

Seriously, who doesn't love a good, creamy, cheesy dip?  One of my dearest friends graciously shared this recipe with me after serving it to me twice.  I turned right around and served it to a group of scrapbooking ladies, and received as many oohs and aahs as I had given to my friend.  I shared this again at my family's Thanksgiving dinner, and I am pretty sure that this recipe is a winner!  My favorite version of this was the one where I used frozen artichoke hearts--a great artichoke flavor without the briny taste that comes with canned artichokes.  So, now I share it with you, dear blog readers.  You're gonna wanna make it!

Artichoke Cheese Dip
Source:  A Troop's Girl

1 jar/can of artichoke hearts, drained and chopped
1 package frozen artichoke hearts, cooked according to package directions, drained and chopped *(this is my preferred method)
2 garlic cloves, minced
3 cups shredded mozzarella cheese
1/3-1/2 cup mayonnaise
1 block of neufatchel cream cheese, softened
salt and pepper, to taste

Preheat oven to 350 degrees.

In a large mixing bowl, combine all ingredients.  Transfer to a medium-sized baking dish, and spread evenly.

Bake covered for approximately 20 minutes.  Uncover, and continue baking for another 10 minutes until browned and bubbly.

Serve with pita chips, tortilla chips, fresh veggies, or whatever sounds good to you!


  1. Yum, I can almost taste that dip from here :) It sounds delicious.

  2. Making this one for sure!!! - Michele


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