If you want a creamy artichoke dip, you don’t have to buy it. I get the chunkier canned artichoke and mix it in the blender, but if you want a chunkier dip you may want to get can of artichoke that’s already in bits and stir it in or process it less.
1 14oz can quartered artichoke hearts, drained
16 oz sour cream
1 1/2 tsp garlic powder
1 Tbls dried onion flakes
1/2 tsp marjoram
1 Tbls Parmesan cheese
Mix all ingredients in a blender or food processor. Refrigerate for several hours. Taste and tweak seasonings before serving. Garlic lovers may want more garlic powder, others may want to ramp up the Parmesan. This recipe is pretty basic; there’s room to experiment as you customize it to suit your own taste. (I put some green olives in it once, but wasn’t crazy about how it turned out…too olive-y.) It’s a good idea to taste it with whatever you’ll have to dip it before adding any salt. It might not need salt if you’re serving it with salty chips or if you’ve added more Parmesan cheese. On the other hand, if it’s a meant for carrots and celery sticks, then a tiny bit of salt might be good. Serve with veggies such as celery sticks, broccoli florets, or baby carrots, or chips.