Creamy Artichoke Dip
Description
This is the best creamy artichoke dip we've ever had, at home or in a restaurant. Plus, it's super easy and can be made in the oven or slow cooker.
Ingredients
- 1 Cup Mayonnaise
- 1 Cup Fresh Parmesan Cheese, grated
- 8 Oz Cream Cheese, softened to room temperature
- 1 Clove Garlic, minced
- 1 Can Marinated Artichoke Hearts, 14 ounces *see note
- 1 Pinch Salt
- 1 teaspoon Dill
Instructions
- Heat the oven to 350 degrees F.
- Place everything in a food processor or blend and blend until smooth and creamy.1 Cup Mayonnaise, 1 Cup Fresh Parmesan Cheese, 8 Oz Cream Cheese, 1 Clove Garlic, 1 Can Marinated Artichoke Hearts, 1 Pinch Salt, 1 teaspoon Dill
- Pour the dip into a 9x13" baking dish, large, shallow bowl or dish and bake for 30 minutes.
- Serve with bagel pieces, warmed bread or baguette slices.
- See note for slow cooker instructions*.
Equipment
Notes
The recipe calls for the entire can of artichokes and the juice, however I prefer to drain the artichokes for a thicker and creamier dip. It's delicious either way.
To make this in the slow cooker, just add everything to the slow cooker and heat on low for 2-4 hours.
This dip will keep for 4-5 days in the refrigerator.
Nutrition
Calories: 303kcal