Hot Artichoke Dip

I’m going to play poker with the girls tonight, and this is what I plan to take with me for everyone to munch on.  There are variations of this dip all over the place in different cookbooks, websites, etc.  One of them is – a go to place for me when looking for a recipe.


2 cans artichoke hearts, drained and coarsely chopped.

2 cups salad dressing (like Miracle Whip)

2 cups grated Parmesan cheese.

1 tbsp minced garlic or sprinkle some garlic powder.

Sliced green onions (optional)

1 bag pitas – not the pocket kind

vegetable oil

seasoning salt


Combine all but the last three ingredients in an oven safe dish.  Bake uncovered, at 350 degrees for about 20 minutes, or until hot and bubbly.  You can put it under the broiler for a few minutes if you like the top browned.

Serve with pita chips, method below:

Cut pitas into triangle wedges, about 8 per round.  Drizzle with oil and sprinkle with seasoning salt.  Toss to coat.  Bake on cookie sheet, watching carefully to make sure they don’t burn.  You just want them lightly browned.  Turn once during baking.  You want them to retain some of their chewiness.

You can make this dip ahead of time and bake off at the last minute.  You can also do whatever variations you would like.  Some drained frozen spinach would be a nice addition, or some finely diced red peppers, or oil packed sundried tomatoes.  Jazz it up to suit your tastes.  If you’re in a pinch you can also just serve with store-bought tortilla chips.  The big restaurant style so you can get lots of dip on your chip!


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