Alex and I spent a few days up at my family's cabin last week before and after my late nephew's celebration of life. There was- understandably- a lot of coming and going throughout our time there. And there was a lot of pizza ordered, snacks on the road, and leftovers eaten as we hurried around. So when the celebration ended and we all made our way back up to the cabin, I wanted to pitch in and help my mom out in the kitchen. The cabin is pretty remotely located and the nearest grocery store is several miles away, so I worked with what I found in the kitchen and came up with a new version of my mom's famous artichoke dip.
This pesto artichoke dip doesn't actually include pesto, but I incorporated many of the essential pesto ingredients into it to get a pinch of that herby garlicky flavor. My mom's original recipe consists of 3 ingredients: artichoke hearts, mayo, and Parmesan cheese. Those ingredients are the base of this updated recipe, with the addition of fresh basil and garlic (for the pesto flavor) and shredded mozzarella for an extra smooth melty texture. I also stirred in extra virgin olive oil-- an essential pesto ingredient which also adds a nice smoothness to the consistency of the dip. This dip smells so fragrant when it's baking and tastes just as delicious. Serve it with crackers, pita chips, or crostini for dipping.
- 1 (14.5-oz.) can of quartered artichoke hearts
- 3/4 cup mayonnaise
- 1 1/4 cup Parmesan, divided
- 1/2 cup shredded mozzarella, divided
- 1/4 cup basil
- 1 1/2 Tbs. olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
Preheat oven to 375 degrees.
In a large mixing bowl combine all ingredients, reserving 2 Tbs. each of Parmesan and mozzarella cheeses. Spread the mixture evenly into a small baking dish. Sprinkle the reserved cheese on top and bake for 35-40 minutes or until the top is brown and bubbly.
Serve the dip warm with crackers, chips, crostini, or pita chips.