I made the slightly simpler version of this dip called artichoke dip (seriously) for my family’s Gingerbread House Party this past holidays and everyone loved it. I especially loved how easy it was to make.
This one is just as easy with only two more ingredients. Plus it has a added attraction of a cheesy baked top and melted strings of cheese every time you take a dip. If you’re going to eat baked mayonnaise, I figure you might as well add some cheese to the fat party.
If you’ve been keeping up with my SAVEUR recipes, then you may have noticed that I love garlic. And I usually double the garlic or add it to the a recipe. When you like garlic as much as I do, it helps to know how to peel one quickly and easily. I once tried the pre-crushed stuff and even the pre-peeled stuff. But they don’t taste nearly as good. I might as well use the powder stuff.
Here’s a little tip for those of you who’ve tried to peel garlic like an orange and thought you could do without garlic or orange:
Cut off the the end of the garlic that attaches itself to the bulb. Then placing the side of a chef’s knife over the garlic, smash the garlic with the firm tap on the knife surface with the side of a closed fist or the heel of your hand. Then shake off the garlic peel. It should come right off the garlic. Mince and add to almost everything.
If you have a tip for peeling oranges, please let me know. I don’t buy them because I hate peeling them.
Savannah-Style Artichoke Dip (Adapted from Saveur)
Serves 4 to 6
1/2 tsp. butter
1 cups grated mozzarella
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
3 cloves garlic, peeled and minced
3/4 small onion, peeled and minced
1 14-oz. can water-packed artichoke hearts, drained and chopped
Crackers, crisp flatbread, pita or bagel chips, or potato chips.
Mix mozzarella, parmesan cheese, mayonnaise, artichokes, onions, and garlic together in a medium bowl. Grease a medium glass or ceramic baking dish with butter and set aside. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled and flavors have a chance to meld, at least 5 hours or overnight.
Preheat oven to 325°. Uncover dip and bake on cookie sheet until edges begin to brown, about 30 minutes. Stir, then continue baking for 30–40 minutes more. Set aside to let cool briefly. Serve warm with crisp flatbread or wheat crackers or pita chips.
For more photos, go to Flickr.