January 9, 2016 | POSTED IN

A Retro Hot Artichoke Dip

Artichoke and Chickpea Hummus with Pita Chips

This hot artichoke dip, which hales from the early 80s, calls for layering the ingredients in the baking dish. Layering, like the hair and shoulder pads, was big then. Today, I prefer mixing the ingredients together, perhaps reserving some of the cheese for sprinkling over the top before baking. Let your own preference be your guide.

Ingredients (from a Daily-Thorpe opera reception 1981)

1 Can water-packed arthichoke bottoms chopped

1 Can marinated artichoke hearts (drained and chopped)

1 Can (4 oz) mild diced green chilies (drained)

1 Can (4 oz) diced hot jalapinos (optional)

8 Tbsp. mayonnaise

2 Cups grated cheddar cheese


Mix all of the ingredients (reserving one cup of the cheese for topping) in a bowl. Place the mixture into a 2 quart baking dish and sprinkle the reserved cheese over the top. Bake in a 350 oven for 20 -25 minutes (until bubbly and cheese begins to brown).

Enjoy with dipping chips or bread rounds.