5 MINUTE DELICIOUS ARTICHOKE DIP (FOOD PROCESSOR, MAKE AHEAD)
I have adapted this recipe from the Joy of Cooking with a few modifications that have crept in over my many years of making it. It is always a crowd pleaser and it is a breeze to prepare in the food processor. If you don't have a food processor, you can easily do the chopping and mixing by hand. You can also make it a day ahead and refrigerate until you are ready to bake. A double batch will fit in a standard food processor.
Provided by StephanieZ
Categories Cheese
Time 30m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Coarsely chop the onion in the food processor.
- Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
- Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
- Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
- Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
- Serve with sliced french bread.
Nutrition Facts : Calories 451.9, Fat 20.8, SaturatedFat 7.8, Cholesterol 42.1, Sodium 1148.4, Carbohydrate 51.3, Fiber 6, Sugar 2.7, Protein 15.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md shobhan
[email protected]I'm reporting this recipe to the authorities. It's a danger to public health!
ibrahim RB
[email protected]This recipe is a fake! It doesn't even have any artichokes in it!
Ampomah Martin junior
[email protected]I would not recommend this recipe to anyone. It's a waste of time and money.
lil_ ocho_puto
[email protected]This dip was a complete disaster! It was watery, bland, and had a strange aftertaste.
Robert Myers
[email protected]I followed the recipe exactly, but my dip turned out grainy. I'm not sure what went wrong.
Kimberly Chavez
[email protected]This dip was a bit bland for my taste. I would recommend adding more spices next time.
Princess Cruz
[email protected]I had a hard time finding artichoke hearts in my local grocery store. I ended up using canned artichoke hearts, which worked fine.
Ashiqul Abir
[email protected]This dip was a bit too runny for my liking. I would recommend adding more bread crumbs next time.
Jessica Erskine
[email protected]I found this dip to be a bit too cheesy for my taste. I would recommend using less Parmesan cheese next time.
Immortal Shadow
[email protected]This dip is a bit pricey to make, but it's worth it for a special occasion.
Madison Hargett
[email protected]I love serving this dip with pita chips, crackers, or vegetables. It's also great as a sandwich spread.
Mia Pachar
[email protected]This dip is a great way to use up leftover artichokes.
Sadam Agu
[email protected]I've tried many artichoke dip recipes, but this one is by far the best. It's the perfect balance of creamy and cheesy.
Johnny Angel
[email protected]This dip is so easy to make, even for a beginner cook. I highly recommend it!
JiaLi Friend
[email protected]The flavors in this dip are amazing! The artichokes, cream cheese, and Parmesan cheese all come together perfectly.
Mahim Mahmud
[email protected]I love that this dip can be made ahead of time. It makes it so easy to entertain guests.
Omin Malil
[email protected]I've made this dip several times now and it's always a crowd-pleaser. It's the perfect appetizer for any occasion.
Mouwaffaq Bissiriou
[email protected]This artichoke dip was a hit at my last party! It was so easy to make and everyone loved it.