Mom’s Cheesy Artichoke Dip

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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
  • 812 multicolored carrots
  • 2 green peppers
  • breadsticks
  • stoned wheat crackers
  • 1 bunch radishes


    1. Preheat oven to 400°F.
    2. 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.
    3. Scoop mixture into an oven-safe bowl, then bake for 40 minutes, or until the top just starts to turn golden brown.
    4. 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!