Hot Artichoke Dip
I make this all the time because it's so easy and people love it. Not gourmet but very tasty and no fail.
I make this all the time because it's so easy and people love it. Not gourmet but very tasty and no fail.
- Carbohydrate 7.6521 g
- Cholesterol 18.6375 mg
- Fat 13.389375 g
- Fiber 0.00787499964237213 g
- Protein 5.095725 g
- Saturated Fat 3.60233375 g
- Serving Size 1 1 Serving (42g)
- Sodium 400.045 mg
- Sugar 7.64422500035763 g
- Trans Fat 0.66131625 g
- Calories 169 calories
Step-by-step
- Drain artichoke hearts and mash them up in bowl using a fork. Add remaining ingredients and combine well.
- Spread out into baking dish. Should be less than an inch deep.
- Bake in a 375 degree oven for approximately 20 mins, or until hot in the center and edges look cooked.
While cold artichoke spreads rely on cream cheese bases, this warm variant uses a mayonnaise foundation that renders differently under heat. Mayonnaise is an emulsion of oil and eggs, meaning it breaks down and releases fat rather than tightening up when exposed to the oven. Spreading the mixture less than an inch deep in the baking dish ensures the heat penetrates the center before the dairy separates too aggressively.
Managing Moisture and Texture
Artichoke hearts packed in water retain significant interior moisture that can dilute the richness of the cheese. Press the drained artichokes through a colander and pat them thoroughly with paper towels before mashing with a fork. Crushing the hearts breaks down their fibrous leaves, creating a uniform texture that blends evenly with the grated parmesan and crushed garlic. Bake the dish at 375 degrees for roughly 20 minutes, watching for bubbling edges and a golden crust.
Handling Leftovers
Any remaining portions will keep safely in an airtight container in the refrigerator for up to three days. Reheat individual portions gently in a toaster oven at 325 degrees until warmed through, as microwave heating can cause the separated fats to pool.
