by coffeefoodwritergirl
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my 63 other recipes »
coffeefoodwritergirl's Notes:
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1
16oz container Parmesan Cheese (preferably Kraft)
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2
13.75 oz cans artichoke hearts (not marinated)
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1
30oz container Best Foods Mayonnaise
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1 1/2 teaspoon
garlic powder
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1
round sourdough loaf
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Preheat oven to 375º. Chop artichoke hearts. Mix all ingredients in a large bowl.
Ask the hotline about this step!Spoon into round (soufflé like) baking dish and bake for 30-45 mins. until top is brown and edges are bubbly.
Ask the hotline about this step!Meanwhile, hollow out round sourdough loaf and cut into medium squares, set squares aside.
Ask the hotline about this step!When dip is done, remove from oven and spoon into hollowed out loaf, place loaf on cookie sheet, lower heat to 325º and bake until brown and bubbly (about 20-25 mins.).
Ask the hotline about this step!Serve immediately with bread chunks arranged artfully around dip on decorative platter.
Ask the hotline about this step!*Note: Can also be served with fresh vegetables for dipping.
Ask the hotline about this step!Thanks fiveandspice -- every time I make it I can't resist. I'm glad you like it too. P.S. Your upside down cranberry thanksgiving cake looks delicious! I'm looking forward to trying it. =)
I know -- thanks for your comment. It is so funny because it is so rich and delicious people always assume it has 4 kinds of freshly grated exotic cheeses, etc. etc. I got the recipe from a friend long ago who got it from her mother (I think...). So great that you are from New Orleans. Have not been back in a while but had some of my first and best food memories there - the most delicious rice and beans I ever had when I was in my early 20's at a corner bar and a fabulous dinner at restaurant called Antoines(?) I believe. I don't think its around any more -- but very good french food. Currently in love with a show on HBO -- Terme about N.O. after Katrina. Really good. =)
Wow. Good to know. thx.
I have a whole stack of recipe cards from my mother with recipes just like this--a dip with canned artichokes, a casserole with canned artichokes and canned French-style green beans, a soup with a can of cream of mushroom soup. I guess canned artichokes were a staple in the 1960's-'70's, especially where I grew up (New Orleans). My mother still makes a similar dip at Christmas time, and there's something really addictive about it, even though it flies in the face of my sensibilities about healthy and good eating also.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I've been looking for a good artichoke dip, and wondering some of those same questions. Can't wait to try this for my next party now that I know the secret :). (Sometimes we do have to violate our own rules on just how processed of foods we will eat - let's say it's for the sake of tradition!).