- 1 cup mayonnaise
- 8 oz cream cheese, at room temperature
- 1 tsp garlic powder
- 1 (4-oz) can diced green chiles, drained
- 1 (2-oz) jar chopped red pimento peppers, drained
- 1¼ cup finely grated Parmesan cheese, divided
- 1/4 tsp red pepper flakes
- sea salt and freshly ground pepper
- 2 (15-oz) cans quartered artichoke hearts, drained and roughly chopped
- 2 red/orange peppers, cut into long triangular wedges for scooping
- 2 celery stalks, sliced 1/4-inch thick on an angle
- 1 English cucumber, sliced 1/4-inch thick
- Preheat the oven to 350°F (175°C). Place an 8 or 9-inch baking dish on a rimmed baking sheet.
- In a large bowl, combine the mayonnaise, cream cheese, garlic powder, green chiles, pimentos, 1 cup of the Parmesan cheese, and the pepper flakes. Add 1 teaspoon salt and 1/2 teaspoon of pepper. Mix to combine. Fold in the artichoke hearts, then transfer the mixture to the prepared baking dish to evenly coat. Top with the remaining 1/4 cup of Parmesan cheese.
- Bake until bubbling and brown in spots, 30 to 35 minutes.
- Let rest for 5 minutes, then serve with a side of pepper wedges, celery, and cucumber slices.
Have made this dip several times and have always had rave reviews! I use the Chosen Avocado mayo to avoid seed oils. Great recipe and am also surprised that reviews are limited.
Just a little update and suggestion post Super-Bowl (I made this for a party). Be careful of adding any additional salt to this recipe. Parm cheese is naturally salty. I added about 3 two finger pinches of salt and it came out saltier than I would have like. Still good, but on the salty side. Also, keep in mind if people are using chips or parm crisps to dip, it will even be saltier.
I am shocked there are no reviews, unless this is a very new recipe. It is fantastic. I modified the recipe by substituting sour cream for the mayo (mayo is gross and usually made with soybean oil). I did a half batch as a “test drive” and will make a full order to bring to a Super Bowl party to enjoy with friends. Easy, low carb and delicious. Hard to beat that!
Glad you were the first, Harlan. Appreciate your enthusiasm for the recipe. It’s the kind of go-to recipe you can make all year long.