This is the best artichoke dip I’ve ever had. I’ve made and/or eaten it approximately 67 times since my cousin Ashley introduced me to it, so this Cheesy Artichoke Dip and I go way back. It’s easy, it’s delicious, and it’s addictive. It’s cheesy and decadent. Too much will make you feel a bit queasy. That’s from experience.
Cheesy Artichoke Dip
1 14-oz. can water-packed, small artichoke hearts, drained and roughly chopped
1 garlic clove, minced
1 c. mayonnaise (not Miracle Whip!)
1/2 c. grated Parmesan cheese
1 c. shredded mozzarella
1 Tbsp. minced fresh parsley
1/4 tsp. garlic salt
a few dashes of hot sauce
optional: chopped fresh green onions or chives
Preheat oven to 350.
In a medium bowl, combine artichoke hearts, mayonnaise, grated Parmesan, shredded mozzarella, parsley, garlic salt and hot sauce.
Transfer to a greased 1- or 1 1/2- qt. baking dish.
Sprinkle liberally with paprika.
Bake for 20-25 minutes or until bubbling slightly at edges and lightly browned.
Optional: top with chopped green onions or chives before serving. Serve warm with crackers.