Vintage recipe for Hot Artichoke Spread - A hot dip made with chopped artichoke hearts and Parmesan cheese.
We're going old-style today. This Hot Artichoke Spread 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?
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How to Make Hot Artichoke Spread
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.
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Hot Artichoke Dip
- 14 ounces canned artichoke hearts drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- 2 green onions chopped
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Preheat the oven to 350 degrees. Drain the artichokes and chop into about ½ 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.
- Be sure to purchase plain canned artichoke hearts and not marinated artichoke hearts.
- You'll need regular mayonnaise. The lower fat versions don't work well for this.
- Use the inexpensive Kraft boxed type of Parmesan.
- Substitute one teaspoon of dried parsley for the fresh.
- Serve warm or at room temperature with crackers, melba toast, baguette slices, or tortilla chips.
- Don't skip draining the artichoke hearts or the dip will be watery.
- To make this recipe into a spinach artichoke dip, blend in 6 ounces of thawed, very well drained spinach.
- To make the dip even richer and over the top, place pats of butter over the top before cooking.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.