We’re going old-style today. This recipe is from my “vintage” files and one that I used to make regularly for entertaining friends in the 1980′s. It went over quite well with the big hair, shoulder pads, and white zin of the time. And, do you know what? It still goes over well today. Why? Because it’s delicious, that’s why.
Now I will concede that it’s very rich and I’m scared to even try to figure out how many calories are in that little baking dish, but you don’t serve this every day. And if you can’t have an occasional indulgence, then it’s hardly worth eating well the rest of the time, is it.
To start this recipe, you’ll drain and chop a can of artichoke hearts. They do need to be very well drained so what I do is chop them and then spread them out on a triple thickness of paper towels. Place another thickness of paper towels on top of the chopped artichoke hearts and press down gently to remove as much moisture as possible. Don’t skip this step or the spread will be watery.
Now put the chopped artichoke hearts and all the rest of the ingredients in a medium bowl and mix everything together.
Turn the mixture into a lightly greased baking dish and bake for 20 to 25 minutes or until the top begins to brown and it’s bubbly around the edges. By the way, the green boxed Parmesan is fine for this recipe. You don’t need to invest in expensive Parmesan cheese here.
Serve this delicious spread with crackers or melba toast. Enjoy!
A hot appetizer with artichoke hearts and Parmesan cheese
Ingredients
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- 2 green onions, chopped
- 1 tblsp. chopped fresh parsley
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
Instructions
- Preheat the oven to 350 degrees. Drain the artichokes and chop into about 1/2 inch pieces. Drain the chopped artichokes again by placing them on several layers of paper towels.
- Add the drained, chopped artichokes to a medium bowl with the remaining ingredients. Mix well. Turn into a small baking dish. Bake for 20-25 minutes or until the top begins to brown.
- Remove from oven and allow to cool briefly. Garnish with additional green onions, if desired. Serve with crackers or melba toasts.
Notes
This spread is best made with regular mayonnaise. Inexpensive boxed Parmesan works well here.
Other hot dip or spread recipes you might enjoy from around the internet:
- Hot Ricotta Dip from Noble Pig
- Hot Corn and Cheese Dip from Brown Eyed Baker
- Hot Crab Dip fromSimply Recipes
- Baked Santa Fe Dip from Better Homes and Gardens
- Buffalo Chicken Dip from Frank’s Red Hot
What I was up to…
- One year ago: Black Bean Chili
- Two years ago: Fried Catfish with Cheese Grits
- Three years ago: Pecan Cheesecake Pie
{ 9 comments… read them below or add one }
I love this too Lana…as a matter of fact I’m quite certain that if left alone I could finish off the entire bowl all by myself. But I would share it with you. :)
Me, too Barb! It’s one of those recipes that you just always want “one more bite and then I’ll stop. Really.” I have to put it out of sight to stop myself eating the whole thing.
Like I always say, we only live once! Who cares if it may not be really healthy, it sure sounds fantastic!! What a fun recipe to make for a party! Hugs, Terra
Oh that first photo looks so good – I can see the Parmesan cheese melted to perfection!
Love artichoke dip. It is one of the foods introduced to me in the US. A great addition to my repertoire but I must admit I rarely make rather have it at friends or at a restaurant!
A definite “oldie but a goodie”!! The one I make has Rotel Tomatoes and Chiles in it – heaven in a casserole dish … and you are right… its the perfect occasional indulgence!!!
I could swim in it! GREG
this is such a great recipe, a classic… these are ones we should never forget.
hey, thanks so much for the twitter notice, I had no idea as I rarely tweet much anymore, most everything is auto-generated ya know, so the hack probably came from one of these…please let me know if it happens again and I will contact twitter
I’m with Barb…I could make a meal out of this!