Artichoke Dip started out as “California Dip”. At least that is what my California born fellow military wives called it. Magazines called it by that as well. Unsurprisingly, we first had at the Naval Post Graduate School, Monterey, California. Mind you. I barely knew what an artichoke was before we moved there! I bought fresh artichokes by the brown paper grocery bag full for a dollar! The Artichoke Capital, Castroville was the next valley over.
Honestly, we military wives have a large assortment of recipes from many regions and cultures. Our self published cookbooks as fund-raisers was our method of passing them along. Pre-internet days. Pre-blogging. Most of us were pretty good cooks. Having folks over or carrying a dish to a pot luck appetizer gathering or dinner was frequent and fun.
Often the food served was hot and cold appetizers and “finger” food.
If you need a quick appetizer that is SUPER easy that’s a bit cheaper but has big flavor, try this. It has been so long since I’ve made it or been where it was served, it may just be a “new” dish for your family and guests.
Retro Artichoke Dip
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can artichoke hearts drained & broken up
sprinkle of garlic salt to taste
a shake or 2 of Tabasco sauce to taste
Mix. Bake 15 -20 min at 350 degrees in 8×8 greased baking pan or similar size
Serve with butter or chicken flavored crackers
One friend scooped the dip into a large conch shell. What a fabulous way to serve up delicious! If there were left overs, we had it for breakfast.
Let me tell you, we ate well. The party food was so good!
Fast forward to our post retirement years living overseas.
We came home for 6 months with all of our kids including our two treasured younger daughters.
While visiting my dad we headed to the revised renovated downtown of Chattanooga for some sight seeing and dinner. A plug for Chattanooga. Check out their website. There’s lots to do for couples and families.
Sticky Fingers Smokehouse was the dinner destination. We ordered spinach and artichoke dip with tortilla chips. It may have been our first time having it.
Meg, our youngest was around 18 months at the time. Grandpa feed her chips loaded with dip. If he was too slow, she began to cry. There were 9 off us but soon the table appetizer became hers. He was having a great time with her!
Dad ordered another one…”bring it fast” were the instructions. Poor Meg was beside herself. The dip was gone. We were amazed at how she loved this dish. In her defence, it was a long day and she was most definitely hungry!
Meg ate the entire thing! By herself. She still will often order that for her meal.
I served it recently. See the rest of the menu here.
Here’s the recipe.
- 1 cup chopped sauted spinach (fresh or frozen)
- 1½ cup (1 can) artichoke hearts
- 8 oz cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup grated Parmesan cheese
- ½ tsp to taste red pepper flakes (or Tabasco sauce)
- ¼ tsp garlic powder (optional)
- Preheat oven 350 degrees
- Lightly grease baking dish appx 8 x8 or pie dish
- Saute fresh spinach in olive oil with garlic powder (if frozen squeeze out all liquid)
- Drain artichokes; squeeze to beak into small pieces
- Im medium pan, mix together over med low heat, cream cheese, sour cream, Paramesan cheese
- Remove from heat; stir in mayo, spinach and artichoke hearts
- Put in baking dish
- Bake for 20 -25 minutes until bubbly and golden brown
- Serve with crispy French bread slices or tortilla chips
Happy 4th of July!!
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