Mom’s creamy, cheesy Artichoke Dip with a bountiful crudités is perfect for a crowd.
Today, I head to Israel on the trip of a lifetime. I’ll be traveling the country for a week with Vibe Israel, a non-profit that takes influencers from around the world on a week-long journey through the country, exploring sights, sounds, and in this case, FOOD.
I am so ridiculously excited I can hardly contain myself. But alas, I should probably wait to tell you about it until the trip starts, huh.
Even though I’ll be away, I’ve put together a few delicious game-day posts for the Superbowl this weekend. First up is my Mom’s famous (well, famous by my accounts) hot, cheesy artichoke dip.
I’m not sure where my mom got this recipe, but I do know she knows it by heart (partly because it’s a really simple recipe and partly because we made it so much when we had company over).
Now artichokes probably aren’t the first thing that pops into your head when I say “delicious,” but I’m telling you, this dip is something else.
Artichokes are remarkably flavorful and meaty, lending well to a hot dip. Coupled with a heaping of parmesan, it makes for a fab Superbowl appetizer.
OK not going to lie it’s 6:10pm on Sunday as I’m writing this, and I still haven’t packed a thing for tomorrow morning’s flight. I should probably get going now…
Stay tuned for photos of my Israel travels on Instagram. Until then!!
for the artichoke dip
- 12 oz marinated artichokes
- 14 oz canned artichokes
- 1 cup light mayonnaise (I prefer Hellmann's over an organic one, just for taste's sake)
- 1 cup shredded parmesan cheese
for the crudités
- 5 baby cucumbers
- 4 stalks celery
- 8-12 multicolored carrots
- 2 green peppers
- stoned wheat crackers
- 1 bunch radishes
- Preheat oven to 400°F.
- In a food processor or large blender, combine all ingredients and pulse until blended. Do not blend it for longer than it takes to come together-- a little texture is good.
- Scoop mixture into an oven-safe bowl, then bake for 40 minutes, or until the top just starts to turn golden brown.
- While the dip is baking, make your crudités platter. Cut up cukes, celery, carrots, and green peppers, then place them on a large serving tray with breadsticks, crackers, and radishes. To make a visually-appealing platter, have all of your crudités point towards the dip, creating a radial pattern. Enjoy!