Recipe: Artichoke and Mushroom Dip

24 Nov

This is a very tasty and very easy hot appetizer – perfect for hectic Fall and winter holiday gatherings when you want to spend more time with family and friends and less in the kitchen.  More recently, I added the mushrooms and found they further enhace the flavor and texture. If you’re not a mushroom fan, the dish still tastes great. 

 This recipe serves 8 to 10.


  • 1 tablespoon olive oil
  • 1/2 cup sliced or chopped sautéed mushrooms
  • 1 cup of marinated artichoke hearts, drained and coarsely chopped
  • 1 cup of grated parmesan cheese
  • 1 cup of mayonnaise
  • 1 minced onion
  • 3 diced sundried tomatoes
  • 1 French bread baguette, sliced into rounds (if preferred, you can substiute crackers)


  • Using a small frying pan, saute mushrooms in olive oil just until tender.
  • Mix sauteed mushrooms with artichoke hearts, parmesan cheese, mayonnaise, onion and sundried tomatoes together in a small casserole dish. 
  • Bake uncovered for 15 minutes at 350 F or until bubbling. 
  • Serve while hot with sliced French bread. 

The dip is best served hot, so you may want to bring along a chafing dish if you’re bringing it to the office or other potluck affair.


One Response to “Recipe: Artichoke and Mushroom Dip”

  1. mbordelon November 24, 2011 at 5:52 pm #

    How many ways can I say, “yum”?

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