Hot Artichoke Dip: Holiday Recipe #8

For MR who taught me (in vague quantities) how to make it.

Okay. I have to admit it. This is not an easy recipe for me to share. I actually don't want to share it. I love having this as my secret. I don't want this recipe scattered all over, gracing tables across the world. But that is what is going to happen to this recipe because it is easy, fool-proof, and simple. But because it is all of those things, I knew that this year I had to share it for all to eat during the holidays, even if it meant I would potentially be eating it everywhere I am invited this holiday season.

Warning - this dip is highly addictive, so be careful when you start eating it. You'll find yourself eating way more than you had imagined.

Hot Artichoke Dip
Serves 8

8 oz of mozzarella cheese, grated (or you can buy one of those pre shredded packs which is what I often do)
1/4 cup Parmesan cheese
1 cup of mayonnaise
10 cloves of garlic, finely chopped or put through a garlic press
1 14 0z can of artichoke hearts, drained and roughly chopped

Combine all ingredients in a bowl and mix. (can be made one day ahead) Refrigerate until needed.

You can do a LARGE 8X8 baking dish of this dip, OR you can do smaller ramekins (which is what I like to do) and keep the dip piping hot, and just keep on replenishing ramekins. I find that the dip is NOT yummy when it is cold and it is spectacular when it is just out of the oven.

Preheat oven to 375. Spoon dip into your desired baking dish. Bake until it is all golden and bubbly on top. (small ramekins is about 12-15 minutes, larger dish could be 20 minutes or more.)

Serve with crackers or crusty bread.

Printable recipe

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