I am not a fan of mayonnaise but I love artichoke dip and most recipes call for mayo as an ingredient including a recipe posted on this blog. I wanted to make artichoke dip for this year’s holiday party and I looked around the web for a recipe that doesn’t use mayo. I found one on the Tribe brand hummus website. The recipe replaces mayonnaise with hummus. I used two cans of artichoke hearts instead of one to have more artichoke in the dip. I decided to go with this recipe and it was a hit at the party. It was gone so fast that I decided to make it again this past weekend for my friend’s 30th birthday party.
Ingredients
Pre-heat oven to 350°
- 8 ounces of Tribe Classic Hummus
- 8 ounces of cream cheese, softened
- 2 14-ounce cans of artichoke hearts
- 1-2 scallions, finely chopped
- 1 1/2 cups shredded parmesan cheese
- 1 tsp minced garlic
- 1 tbs Worcestershire sauce
- salt and pepper to taste
In a medium-sized bowl, stir the hummus and cream cheese together until well combined.
The hummus/cream cheese mixture should look really smooth.
Stir in the artichoke hearts, scallions, and parmesan cheese until combined.
Add the garlic, Worcestershire sauce, salt and pepper and stir until combined.
Pour into a small casserole baking dish. Bake uncovered for 30-40 minutes until bubbly and browned.
