I think this is the best hellmans artichoke dip recipe I have ever seen! The perfect combination of spinach, artichokes, cheese, and seasonings. Rich, creamy, and hot right out of the oven, it’s a great snack or appetizer that anyone will love!
Ingredients
- 1 can (14 ounces artichoke hearts, drained and chopped)
- 1 cup Hellmann’s® or Best Foods real mayonnaise
- 1 cup grated parmesan cheese
- 1 clove finely minced garlic
- 2 boîtes de conserve (14 oz./398 m artichoke hearts, drained and coarsely chopped, (14 oz./398 mL ea.)
- 1/2 cup 125 mL Hellmann’s® Real Mayonnaise
- 1/4 cup 60 mL grated Parmesan cheese
- 1 Tbsp. 15 mL chili flakes (optional)
- 1/4 tsp. 1 mL ground black pepper
- 1/4 cup 60 mL sliced almonds
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all ingredients in a 1-liter casserole dish. Cover and bake for 25 minutes, or until thoroughly heated. Combine with a dip of your choice.
- Dip the spinach and artichoke…Add one package (10 ounces) of frozen, chopped, cooked, and dried spinach.
- Add 1 can (6 ounces) drained, chopped crabmeat to the Artichoke Seafood Dipping.
- In order to make an Italian artichoke dip, you will need 12 cups of shredded mozzarella cheese and 14 cups of sun-dried tomatoes.
- With roasted red peppers, dip the artichokes… Mix 1/2 cup shredded mozzarella with 1/2 cup roasted red peppers, drained.
- When dipping Mexican artichokes in Parmesan cheese, you can replace it with 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground cumin, 1 can chopped undrained green peppers, 1 cup grated Monterey Jack cheese, and 1/2 teaspoon chili sauce.
