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Artichokes With Sour Cream Ham Dip

Magical.Palate's picture
  Artichokes 4 Medium (4 Inches In Diameter)
  Olive oil/Salad oil 2 Tablespoon
  Sour cream 1⁄2 Pint
  Mayonnaise 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Worcestershire 1⁄4 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Sliced cooked ham 4 Ounce, minced (1 Package)
  Parsley sprigs 4

Prepare and boil artichokes but add olive oil to cooking water.
When stem ends are fork tender, drain artichokes.
Let cool slightly, then pull out center leaves.
Using a spoon, scrape out fuzzy centers.
Cool, wrap, and refrigerate artichokes for 1 hour or until next day.
Meanwhile, in a bowl, stir together sour cream, mayonnaise, onion, Worcestershire, garlic salt, and all but 2 tablespoons of the ham.
Save remaining ham for garnish.
Cover and chill for at least 1 hour.
To serve, place artichokes on individual plates.
Fan out leaves from heart like petals of a flower.
Spoon sour cream mixture into center.
Garnish with remaining ham and parsley.
Use leaves as scoopers, but serve with forks for eating artichoke hearts.

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1 Comment

Myrna Goff's picture
I lost this recipe years ago and have been looking for it for a long time. It is absolutelyTHE BEST of any artichoke dip I have every made. BUT I chunked the artichoke hearts up in the dip which made it absolutely "heavenly!" So glad to find "the correct" proportions once again...
Artichokes With Sour Cream Ham Dip Recipe