Friday, October 8, 2010

Cold Marinated Artichoke Heart Dip


I made up this recipe for a baby shower recently. I wanted the flavor of marinated artichoke hearts, but didn’t have a way to conveniently fuss with a hot dip. All of the recipes I could find were for hot dip and, although it is one of my favorite things in the world, I just didn’t have a way to do it for this party.


Enter…the food processor. Enjoy!

Aunt LoLo’s Cold Marinated Artichoke Heart Dip

In the bowl of a food processor, fitted with a blade, combine:

2 cups mayonnaise

16 marinated artichoke heart quarters


Pulse or blend until the artichokes are finely chopped and the mixture looks dip-able. Season with salt and fresh-ground black pepper to taste.


Remove the dip to a bowl with a lid (preferably a non-plastic one, so it doesn’t leave its scent behind) and refrigerate overnight for best flavor.


Best served ice cold. (It just tastes better. Go figure!)


Tastes great with veggies or crackers.


  1. I have a request for you LoLo- I had a mushroom soup for Harvest Festival in Hong Kong. Traditional? No idea. Could you find out and recreate it for me?

  2. I have a "little dipper" crock pot...just in case you ever want to make a hot dip, FYI :) Probably holds about 2 cups??