Other than a Real Housewives-esqe drink-in-the-face fight, we know of no better absolute crowd pleaser better than artichoke dip. Being that it is a few parts artichoke, most parts mayonnaise and cheese, and is served on carbs, why wouldn’t it be?!
This recipe originated from our friend, Rachel. She specifically stated to use these brands of artichokes and mayonnaise, and if her high heels are any indication, she knows her labels.
Now, we are so very much against low-fat, fat-free, or any other imposter mayonnaise, and are currently debating on creating a political party. HOWEVER, considering the sheer volume this recipe calls for, we bit the bullet and used low-fat. And after tasting it, we debated on ditching the crostini, grabbing a spoon, a coffee mug full of red wine, hiding in the dark, and eating the entire dish.
This is the perfect dip to serve at that thing on Sunday… And by ‘thing’ we mean Beyoncé’s performance that is for some reason bookended by a sporting event.
Preheat oven to 325 degrees. Drain and coarsely chop artichoke hearts. In a large bowl, mix together artichokes, mayonnaise, cheese and garlic powder. Spoon mixture into a pie plate or 9×9 baking dish. I always choose a cute one, because I always serve it in the same dish. Mix together the bread crumbs and parsley and sprinkle evenly over the amazing mayo-plosion in the dish. Bake just enough to heat through, about 10 minutes. Serve immediately to a room full of party-goers, or alone the next day, cold, by the spoonful, like Kyle.