A Better Artichoke Dip
A Better Artichoke Dip By Marcia Pandolfi Artichoke Dip. Everyone has a recipe for it, tons of restaurants (both indie and chain) offer it, and the flavors are, in order of appearance: salt, oil, garlic powder, onion powder, something you can't identify, and then artichoke hearts. Usually, you have me at "artichoke," but I've been endlessly disappointed at restaurants and parties, and I'm here to offer my take on this super trendy dish. It's as simple and lovely as anything you can dip a chip in, and it's my solution to the bummer of artichoke heart mistreatment I've so far experienced. Artichokes Cellini. This is my favorite (and only) artichoke dip recipe. I got my Artichokes Cellini recipe from Not Just Pasta, a restaurant where I waited tables in the early '90s. Sadly, the restaurant no longer exists, but some of its recipes live on through many who worked there. Artichokes Cellini 16 oz. cream cheese 1 (14oz) can artichoke hearts -not marinate...