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Al Roker's Artichoke Dip
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Give plain chips a grand entrance with this exciting artichoke dip featuring creamy cheese and a splash of heat. Serious flavor but easy to cook, what's not to love?
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
1 can (15 ounce size) quartered artichoke hearts, drained and well mashed
1/2 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 dash garlic powder
1 dash hot sauce
directions
Preheat the oven to 350 degrees F. Grease a small baking dish.
Combine the artichoke hearts, mayonnaise, Parmesan cheese, garlic powder and hot sauce in a bowl. Mix well. Transfer the artichoke dip mixture to the greased baking dish.
Place the baking dish in the oven and bake at 350 degrees F for 25 minutes or until lightly browned and bubbly. Serve the artichoke dip with tortilla chips or toasted pita bread wedges or crackers.
recipe tips
For a creamier dip, blend the mixture in a food processor until smooth before baking.
If you prefer a crusty top, sprinkle additional cheese on the dip before baking.
To prevent the dip from being too oily, avoid using mayonnaise with a high oil content.
Let the dip sit for a few minutes after baking for the flavors to meld together before serving.
common recipe questions
Can I use frozen artichoke hearts instead of canned?
Yes, just make sure they are thawed and well-drained before mashing. Frozen artichokes can sometimes be tougher than canned ones so consider processing them in a food processor until well chopped.
Is there a substitute for mayonnaise in this recipe?
You can use Greek yogurt for a tangier flavor.
Can I use a different type of cheese?
Yes, while Parmesan is recommended for its flavor, you can use other hard cheeses like Romano or Asiago.
What kind of hot sauce should I use?
Any brand you prefer is fine, but Tabasco or Sriracha are popular choices.
How finely should the artichoke hearts be mashed?
They should be mashed to a coarse texture to maintain some bite in the dip.
Can I make this dip in a microwave instead?
Yes, you can microwave it on high for about 5 minutes or until hot and bubbly.
Can this dip be served cold?
It is best served warm but can be eaten cold if you prefer.
How long will leftovers last in the fridge?
Store in an airtight container for up to 3 days.
Can I freeze the baked artichoke dip?
Freezing is not recommended as it may affect the texture and consistency.
Can I make a lighter version of this dip?
Yes, use low-fat mayonnaise and Parmesan to reduce calories.
How can I make this dip spicier?
Add more hot sauce to taste or include diced jalapenos for extra heat.
tools needed
Baking Dish: A small baking dish for baking the dip. Greasing it beforehand helps prevent the dip from sticking.
Measuring Cups: For measuring the mayonnaise and Parmesan cheese.
Mixing Bowl: A medium-sized bowl to combine the mashed artichoke hearts, mayonnaise, Parmesan cheese, garlic powder, and hot sauce until well mixed.
Spatula or Spoon: Used for mixing the ingredients in the bowl and then transferring the artichoke dip mixture to the baking dish.
what goes with it?
Tortilla Chips: Use tortilla chips for a crunchy contrast that adds texture to the creamy dip, perfect for scooping.
Toasted Pita Bread Wedges: Pita's slight chewiness works well with the dip's creamy texture, and can be a bit more elegant than standard chips.
Vegetable Crudites: A mix of fresh vegetables like celery, carrots, and bell peppers will provide a refreshing crunch and vibrant color, as well as a healthier option.
Crackers: Choose sturdy crackers that can hold up to the dip's creaminess, adding a bit of saltiness that balances the richness.
Grilled Shrimp: Skewered grilled shrimp can complement the artichoke dip's flavors, adding a savory seafood element that pairs well with the creamy base.
Roasted Garlic Bread: The strong flavor of roasted garlic bread enhances the richness of the dip while adding an enjoyable texture.
Fontina Cheese: Drizzling melted fontina cheese over the dip just before serving can add an extra layer of creaminess and a subtle flavor twist.
Olive Tapenade: The briny flavors of olive tapenade can provide a nice counterpoint to the creamy dip, creating a Mediterranean vibe.
Spicy Salsa: Pairing with a spicy salsa can add to the dip experience by introducing additional heat and acidity.
Buffalo Chicken: Serve shredded buffalo chicken on the side to mix into the dip or cubed on skewers on the side.
beverage pairings
Wine Pairings
Chardonnay: A buttery, oak-aged Chardonnay can be fantastic with artichoke dip. The creamy texture of the wine complements the richness of mayonnaise and Parmesan, while the wine's flavors of ripe apple and citrus will add a nice, refreshing contrast.
Sauvignon Blanc: This wine is zesty and has high acidity, which can balance the creaminess of the dip. Look for one with herbal notes, as it can enhance the flavors of artichoke, and it's overall freshness makes it a great match.
Pinot Grigio: A light and crisp Pinot Grigio can provide a refreshing backdrop to this rich dip. Look for one that's fruit-forward with hints of pear and green apple, as these aromas can brighten the dish and complement the Parmesan.
Other Alcohol Pairings
Sparkling Wine: A dry sparkling wine, like Prosecco or Cava, can match the dip's creaminess while offering a bright and bubbly texture.
Blonde Ale: This easy-drinking beer has mild flavors that won't overpower the dish. Its subtle sweetness and light maltiness can really go well with the savory dip.
Classic Margarita: A traditional margarita, balanced with lime juice and just a hint of salt, can add a refreshing zing that cuts through the rich and creamy dip.
Non-Alcoholic Pairings
Sparkling Water: A fizzy sparkling water can be a great choice. Just the carbonation can make the dip feel lighter without introducing any strong flavors. If you want, you can add a lime wedge.
Herbal Iced Tea: Opt for a lightly brewed herbal or green tea that's not too sweet. This will provide a nice, earthy flavor that won't clash with the dip.
Creamy Coconut Milk Smoothie: A cold, creamy coconut milk smoothie with a little vanilla can provide a nice contrast to the rich cheese flavors.
nutrition data
342 calories, 30 grams fat, 13 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 10, 2013
This dip is incredible! I use the quartered artichoke hearts so they are easier to mash up. I've made this with lower fat mayo and it works but the full fat has more flavor (unfortunately lol). This recipe is so easy to prepare and everyone always complements it so I usually double or even triple it for guests.
October 14, 2009
Thanks Al! This is awesome! I was not ALIVE in 1968 so it is new to me! ;) I suppose alot of family recipes out there had to come from some place and many are not our own, just "favorites". Thanks again, Al!
This recipe might be from the Kraft Kitchen's but Al Roker has made this recipe fun again! My version made with finely sliced Vidalia onions and cayenne pepper sprinkled on the top as a substitution. I ran out of artichokes and at the last minute...well you guested it...it saved my party! Thanks Al...we love you in Cleveland OHIO!
December 31, 2006
I had this recipe but lost it somehow in 1988. Thanks, Al! :.)
November 29, 2006
Easy, cheap, and delicious
April 30, 2006
No offense meant to Mr. Roker, but this recipe was issued by Kraft in the 60's. I have been making this, to smashing reviews, since 1968. It seems to work better with Kraft Parmesean cheese. I'll make this as a dip but sometimes, I'll put them in Baby Portebella mushroom caps and serve them as a side to steak.
March 31, 2006