Easy and Delicious Artichoke Dip for Any Gathering
- Carbohydrate 4.42234041899562 g
- Cholesterol 11.6988333435267 mg
- Fat 6.05745625519479 g
- Fiber 1.21087505355477 g
- Protein 3.04499833571754 g
- Saturated Fat 2.09428837683396 g
- Serving Size 1 1 Serving (37g)
- Sodium 157.249180687878 mg
- Sugar 3.21146536544084 g
- Trans Fat 0.369711666972342 g
- Calories 82 calories
Step-by-step
- Take 32 ounce jar of whole artichoke; Dry weight is 19.5 ounces.
- Drain of all liquid.
- If the artichoke has been marinated in olive oil then rinse under running water until all or most of the oil has been removed.
- Chop the artichoke until diced or slightly larger size.
- I find it easier to quarter the artichoke heart and then cut those pieces into thirds with the cut side facing up.
- Place in 2 quart baking dish.
- Add remaining ingredients and mix well.
- Continue to add cream or mayonnaise until easily mixed but not liquidy.
- Bake in 350 degree oven for around 20-30 minutes, remixing occassionally so that it heats evenly throughout.
- Remove when cheese begins to toast slightly on the top layer.
- Serve with crackers, french baquette (sliced and toasted) or corn tortilla chips.
- Slice French Baquette.
- Place on baking sheet.
- Spray or brush lightly with olive oil.
- Sprinkle with slight layer of garlic salt.
- Sprinkle with slight layer of Italian spice.
- Place under hot broiler until lightly browned.
- Remove from oven and serve immediately with spread.
- If taking to a party to serve later then remove from baking sheet and let cool on cookie rack.
- Place warm artichoke dip in crockpot and reheat on low to serve after you arrive at the party.
Stirring the baking dish occasionally during the first ten minutes in a 350-degree oven prevents the outer perimeter of cheese from scorching before the center reaches serving temperature. Thoroughly draining the artichoke hearts before chopping is critical; excess brine or oil breaks the emulsion of the mayonnaise and cream, resulting in a watery pool rather than a cohesive spread. Quarters cut into smaller thirds yield the best distribution across crackers and toasted baguettes without dragging large chunks away with a single scoop.
Baking Vessels and Heat Distribution
Glass and ceramic baking dishes retain heat longer than thin metal pans, which helps keep the dip warm on a buffet table but requires careful monitoring to prevent the bottom from over-browning. A two-quart capacity leaves enough headspace for safe mixing while preventing the dairy from bubbling over the edges during the 20 to 30 minute bake time. Periodic remixing redistributes the heat pockets that naturally form in dense cheese mixtures. Removing the dish the exact moment the top layer turns golden brown preserves the moisture of the interior without separating the fats.
Transport and Gentle Reheating
Transferring baked dip into a slow cooker set to the low setting maintains serving temperature safely during transport to a gathering without scorching the dairy solids. French baguettes sliced thin and brushed lightly with olive oil before broiling provide the structural integrity needed for dense spreads. Storing leftover dip in an airtight container in the refrigerator for up to three days allows the flavors to meld, though gentle reheating on low power in the microwave is necessary to restore a smooth texture without breaking the cheese.
