However. I get it. I also get the party aspect of things. And since I am all for hanging out with friends and eating yummy food, I happily go along with the football game watching. This recipe has quickly become a favorite among my friends here in Louisiana, so much so that I’ve been asked to make it twice within the last week (and asked for the recipe more times than I can count). Since college football season is here, I figured there couldn’t be a better to share this dip! This dip is actually a variation of the Jalapeno Popper Dip that I posted back in January for the Super Bowl. Same bones–mayonnaise, cream cheese, and freshly grated Parmesan cheese–but then I swapped the peppers out for artichoke hearts and added a whole bunch of garlic. Like to the point where someone asked me the other day if I was making garlic bread. And THAT is what makes it so awesome.
Putting it together is super easy–just chop up the garlic and drain and chop those artichokes…
And then mix them up with the cream cheese, mayonnaise, and Parmesan cheese.
Spread it in your baking dish…
and bake it at 350 for 25 minutes or so, and voila—cheesy, garlicky awesomeness. I love, love, love it with slices of bread (sourdough baguette, in particular), but others swear by tortilla chips. I’ve even spread it on a mini bagel for a little snack before. Try serving it with a variety of breads, chips, flatbreads, and sturdy veggies like sugar snap peas and baby peppers.
