I love a good party appetizer and the first time I had this artichoke dip was years ago in Boca Raton, Florida. It was on the appetizer menu at a local restaurant owned by none other than Major League Baseball’s all-time hit king, Pete Rose. Because Pete Rose is such a Cincinnati icon and the server said it was a popular item, we naturally had to give it a go. Oh my, a whole lot of creamy goodness indeed!
We were instant fans. I couldn’t get enough of this artichoke dip, so my husband and I became frequent diners at the restaurant. Unfortunately, try as I might during each visit, the chef would not share the specifics on how to make it. I eventually learned, though, that the key seasoning was Jane’s Krazy Mixed-Up Salt.
After a few attempts, I finally recreated this artichoke dip at home. It was as good, if not better, than the restaurant version — and certainly a lot cheaper. I’ve been making and serving it ever since. And, as it turns out, it’s now one of the most popular “can you make” requests for our family gatherings.
This is easily one of my most unforgettable dips. It was also the inspiration for my Baked Chicken with Artichokes — a creamy, juicy, and flavorful chicken dish you’ll want to put on your dinner menu rotation for sure.
I hope you love this creamy dip as much as my family and I do.
It’s a hit every time!
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Worry-Free Cooking |
- This appetizer is super easy to make. All you need is a microwave-safe bowl, and this nesting Chef Mixing Bowl Set is a fantastic choice. Make and store in the bowl using the convenience lids and, when you’re done, toss in the dishwasher.
- Avoid splatter with a Vented Microwave Platter Cover. This nifty kitchen gadget conveniently stays in the microwave, so you’re always prepared to cover a dish and avoid a dirty microwave.
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Menu Planning |
- Tortilla or corn chips are my go-to dippers for this creamy appetizer. Crackers and pita chips are also good choices.
- Serve with an assortment of cut veggies like carrots, celery, cucumbers, and bell peppers.
- While it only takes minutes to make, you could make this ahead of time if needed. Mix all the ingredients, as directed. Cover in an airtight bowl and store in the fridge for up to a week. When ready, warm in the microwave for about three to five minutes until warm and bubbly.
- Store leftovers in an airtight container in the fridge for up to seven days. When ready to eat, remove from the fridge and pop in the microwave for three to five minutes to warm (stir occasionally).
- Make a must-go meal you won’t soon forget by tossing leftovers on top of grilled chicken. So incredibly good.
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Helping Hand |
- This recipe calls for canned artichokes, which don’t have any added seasonings. I sometimes use marinated artichokes for a slightly more seasoned dip. Both types work well in this recipe.
- Serve a spicy version of this by adding a ½ cup of diced jalapenos. Zesty!
- If you want to get fancy, you can bake this dip in the oven. Mix all ingredients together, then spread the mixture into a 9” baking dish. Bake at 350° F for about 30 minutes or until bubbling hot.
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Grocery & Gourmet |
- If Jane’s Krazy Mixed-Up Salt isn’t already in your seasoning cabinet, run out and get some now. This stuff is…well…crazy good! It’s a must-have for this recipe, and it’s an outstanding seasoning in place of salt in any recipe.
- There’s no substitute here: you need to use real mayonnaise for this recipe. Two good options are Hellman’s Real Mayonnaise and the often underrated Duke’s Real Mayonnaise.
