This dip is such a hit, it’s served at Paula Deen’s restaurant and at the Savannah family table. From Paula Deen’s Southern Cooking Bible.
This is a dip I learned to make from my darling Aunt Peggy and Uncle George, who had it out at every family get-together since I was a very little girl growing up in southwest Georgia. And you know what? That very same bubbling-hot appetizer that I loved to scoop up when I was barely big enough to reach the table is still the one I like to serve to my family and friends at our Savannah table—and in my own restaurant!
SERVES 6 TO 8
8 ounces cream cheese, at room temperature
1 cup mayonnaise
1 3/4 cups grated Parmesan cheese (about 7 ounces)
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
3 scallions, finely chopped
1 clove garlic, finely chopped
3/4 teaspoon hot sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
Crackers, tortilla chips, or crusty bread, for dipping
1. Preheat the oven to 350°F.
2. Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 1-1/2 cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.
3. Scrape the mixture into a wide, shallow gratin or baking dish that’s pretty enough for serving and top with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.
Here is something I used to make to serve with artichoke dip when I first started out in the catering business in Savannah. Take slices of white bread, cut off the crusts, then cut each slice into four squares. Then get out your mini-muffin tins, brush the bottom of each cup with a little butter, and poke the bread squares into them. Put them in a 350°F oven for about 5 minutes, until they crisp up and form little buttery cups, the perfect party dippers.