I make this dip all the time! And it’s always a winner. I’m finally putting up my version of this very easy and delectable appetizer. In the past, each time I make it I go back to TasteSpotting, run my “artichoke dip” search, and return to Kitchen Sojourn written by Greg Turner. (I hope he doesn’t mind my adaption.)
Ingredients
1 14 oz. can of artichoke hearts cut up into manageable bites (In Beijing, I can’t always find artichoke hearts, so this can be substituted–once I used jarred white asparagus. It was equally liked.)
3/4 cup mayonnaise (I usually hate mayonnaise as everyone knows, but somehow it turns out ok in this recipe.)
3 cloves garlic, minced
1 cup parmesan cheese, grated fine
2 tablespoons fresh basil, chopped fine
1/2 cup bread crumbs (I’ve started to add some to the mixture as well as use some for the top–so this amount may be adjusted.)
Mix all ingredients and place in a dish that you may bake in as well as serve in. Sprinkle the top with bread crumbs. Bake at 425 for +-5 minutes and then broil the top for a little extra. When this concoction is all nice and bubbly and crispy brown on top, it’s ready.
I usually serve the dip with Carr’s Table Water crackers or Triscuits, but you could serve with toasted pita chips or a warm baguette.
Finally, if I know my company likes a little spice, I add cayenne or paprika, even Tabasco would do. The little kick is usually a nice touch.