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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is one of those recipes that I got from a friend who got it from a friend who got it from a friend. It has no spinach unlike many artichoke dips. When we bring treats to work, if I don't bring this, everyone is very unhappy. While it is most certainly NOT lo-cal, it is scrumptious and a nice treat. I always make it in a 9 x 13 but you can cut the recipe in half and put in a 9 x 9 pan. I usually serve it with a thin cracker like Wheat Thins. I hope you enjoy! Ingredients:
2 (15 ounce) cans artichoke hearts, not marinated |
2 cups mayonnaise |
2 (8 ounce) packages cream cheese |
2 cups shredded monterey jack cheese |
2 cups grated parmesan cheese |
2 tablespoons dried parsley |
1 1/2 tablespoons onion powder |
Directions:
1. All ingredients, except mayo, should be at room temperature. If you are using a new jar of mayo it can be at room temperature.
2. Drain the artichokes and chop into 1/2 inch pieces.
3. Cube the cream cheese into 1 inch pieces.
4. Put all ingredients into a large bowl and with a large spoon, I think wooden is best, mix and mix until everything is well blended together.
5. Spread evenly into a 9 x 13 pan.
6. Bake at 350ยบ for about 45 minutes until golden brown and bubbly all over.
7. Serve with crackers or whatever you want.
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