Shellie’s All Cheesed Up Artichoke Dip

Hey game-changers! I developed this recipe years ago. It’s become a family favorite and it’s in my cookbook, Hungry is a Mighty Fine Sauce. It’s also a popular download on my personal website. That said, I thought I had shared it with this fine community, but since I can’t find a record of it I figured I’d fix that asap. You may be looking for a dip for those senior parties and showers coming up and this one will get your rave reviews. Let me show you how to stir it together.

Shellie’s All Cheesed Up Artichoke Dip

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper

We’ll begin by taking our food processor and blending an ounce package of cream cheese with a 1/2 cup of mayo. (Most artichoke dips have more mayo in them, but not mine. Trust me. It’s better this way.)

Now, we’ll add our marinated artichoke hearts– fourteen ounces, several diced green onions and our other cheeses. (No need to chop the artichoke, the food processor will do it for you.) I’m using a cup of grated Monterey Jack and a five ounce package of Frigo’s 3 Cheese Italian with — that’d be grated Parmesan, Asiago, and Romano. If anyone’s counting, (and really, why would you?) that’s five cheeses! And the combination of those flavors is what makes this off the charts delicious!

Just season with a dash of hot sauce. Salt and pepper it to taste and spoon it into a small 5×5 or 6×6 baking dish that you’ve prepared with cooking spray.

We’ll bake it at 350 for 30-40 minutes until golden brown and bubbly and knock it out with chips, crackers, or veggie slices. UMMMMMMMMMMMMMMUMMMMM!

Enjoy my All Cheesed Up Artichoke Dip, y’all. It’s good eating!

Hugs,
Shellie