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There are many recipes for artichoke dip, but most of them can be traced back to a few key ingredients. Artichokes, mayonnaise, and Parmesan cheese are the most common ingredients in artichoke dip recipes.
The earliest known recipe for artichoke dip was published in The New York Times in September of 1970. This recipe, which is still used today, calls for artichokes, mayonnaise, Parmesan cheese, and garlic.
Since then, many variations of artichoke dip have been created. Some recipes call for cream cheese, sour cream, or yogurt instead of mayonnaise. Others add spices like cayenne pepper, paprika, or basil.
When making artichoke dip, it is important to use quality ingredients. Start by using canned artichokes that are packed in water, not oil. Use freshly grated Parmesan cheese and mayonnaise, as the pre-shredded cheese and low-fat mayonnaise do not have the same flavor. Make sure to give the artichokes a thorough drain before adding them to the dip. Lastly, always taste the dip before serving it to make sure it has the right balance of flavors.
Artichoke dip typically consists of artichokes, mayonnaise, Parmesan cheese, cream cheese, and/or sour cream. It may also include garlic, lemon juice, pepper, and other seasonings.
There are a few possible reasons why your artichoke dip is greasy. It could be that you have added too much oil or butter to the recipe. Alternatively, it could be that you have not cooked the dip long enough or at a high enough temperature, which can cause the oils to separate from the other ingredients. Lastly, it could be that you are using mayonnaise or sour cream that is high in fat, which can make the dip greasy.
Artichoke dip is usually served with crackers, chips, or toasted slices of baguette. It can also be used as a spread on sandwiches or wraps.
The best cracker for artichoke dip is a sturdy cracker such as a wheat cracker or a pita chip. These types of crackers are strong enough to hold up to the creamy dip without breaking apart.
The best chip for spinach artichoke dip is a sturdy, thick-cut chip, such as a tortilla chip, pita chip, or bagel chip. Those types of chips hold up well to the creamy, cheesy dip without becoming soggy.
The black stuff in artichokes is called the choke. It is the inedible fuzzy center of the artichoke that surrounds the artichoke heart.
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