How is your week going?
Have you spent some time just laying around in your pj’s?
Have you spent some time just laying around in your pj’s?
Maybe reading a good book, or playing cards with your kids?
I sure hope so.
You deserve it!
I have a great, very easy appetizer recipe for you today.
My dear friend Tricia has been making this fabulous dip
(and sharing it with me!)
for years.
Do you LOVE having friends that are willing
to hang around you for “years”?
Friends that put up with you
even when you SAY dumb things,
or ACT kind of dumb,
and LOOK really dumb.
I am often plagued with dumbness.
Once I clapped really loud after a prayer.
I know, dumb.
Really dumb.
Must of been some prayer.
My friend Tricia doesn’t mind my dumbness.
She just keeps inviting me over and making me some
Creamy Artichoke Dip
and laughing at my jokes.
She’s a keeper that girl.
I’m hoping she’ll keep me for years and years to come.
Creamy Artichoke Dip
Time: 10 min. hands on + 25 min. baking
Yield: 3 Cups
Recipe from my wonderful friend Tricia Toponce
1 C mayonnaise
2 C Monterey Jack cheese
1 (12 ounce) jar marinated artichoke hearts
1 1/2 C Parmesan Cheese (the grated kind…not in the green jar)
1 (4 ounce) can diced green chilis
Butter Crackers (Club Crackers and Ritz Cracker work well)
1. Into a medium sized mixing bowl place 1 cup mayonnaise.
2. Grate 2 cups of Monterey Jack cheese and add it to the bowl.
3. Drain the liquid from the can of chilis and add it to the bowl.
4. Toss in 1 1/2 cups Parmesan cheese.
5. Drain the liquid from the artichoke jar and pour the artichokes out on a cutting board.
Chop them up and add them to the mixing bowl.
6. Mix all the ingredients together with a wooden spoon. Spray a 2 quart baking dish with cooking spray…
and pour the mixture into it.
7. Bake uncovered, at 325 degrees for 25 minutes.
Serve while still warm from the oven with buttery club crackers.
Enjoy!
{ 9 comments… read them below or add one }
I made this last year, and it was loved by all, so delicious.
THANK YOU Jamie for this AMAZING recipe!!! This is the BEST dip I have EVER made!!! Thnak you again for ALL of your WONDERFUL recipes! This also tastes great with toasted baguette bread.
i've made this many times but serve it on home made garlic toast
try adding a box of frozen spinach, thawed and water squeezed out of it to make a great spinach artichoke dip
I will keep you for years and years Jamie. You are awesome!!!!!
I like to add a fresh roma tomato to mine for a punch of color! Great Recipe! My family really enjoys your recipes!
All I have right now is the parm in the green container – do you think it will alter the outcome much if I use it instead of grated parm?
Laura
I haven’t ever tried the processed parmasan for this recipe. My first thought is that it wouldn’t work out super well, because it doesn’t melt. Good luck!
~Jamie
I cooked the dip this weekend for a party. It was a hit but I think next time if I am using the parm in the green can I will cut it back to 1 cup instead of 1 1/2 cups of parm b/c it was pretty salty. It was wonderful though! Thanks for the recipe
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