Hot Artichoke Dip - TSLCWe love this dip and it is especially good on a cold day.  Serve it with chips or crackers. Great for family or guests anytime.

1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup Parmesan cheese, shredded or grated
1/4 cup sharp cheddar cheese, shredded or grated
1/2 teaspoon minced garlic
2 tablespoons onion, finely chopped
Several drops hot sauce, optional
Add all ingredients to a bowl and mix well with mixer.  Spray a 9 inch pie plate. Spread dip in pie plate and bake in preheated 350 degree oven for 15 to 20 minutes until starts to brown on top. Great with any kind of crackers or chips. Enjoy!
Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips, fun things and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts.  
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder
Start your own blog.


  1. We really love this on the cool evening during the fall !

  2. wanda f grubbs alexander says:

    I sure hope this comes back up soon because I’m not at home I can’t print it don’t have a printer where I’m at I love your site and hope you will keepem coming.

  3. Stacey English says:

    I make this with 5 jalapeno slices chopped up real good mixed in, this is a yummy dip!

  4. This is the second recipe I’ve made from your site, and let me tell you, it was AMAZING! The hubby loved it, the kids loved it, I loved it! I think I need to make something different from your site once a week. Thank you Judy!!

  5. Oh, yum! I make a similar one with both artichoke & spinach, I’m gonna make this one for my spinach hating relatives. Here’s a different way to serve this, totally stolen from Outback Steakhouse:
    Spray a few cookie sheets with nonstick spray. Pre-heat oven to 400. Slap some 10″ flour tortillas down on the sheets, spread some of the dip thinly on each (about 1/3 cup for 10″ tortillas, don’t use too much or they get soggy). Sprinkle some cooked diced chicken over top, then shave some good parmesan on top. Bang into the oven until brown & bubbly. Cut into wedges & serve.
    Smile while everyone hugs you & says YUM!

    PS you are an amazing cook & blogger, I’ve sure missed reading you while I was offline!

  6. This one is a keeper! Love it hot with some hearty crackers.

  7. Our whole family loves this one. Happy New Year to my favorite cook.

  8. Oh, Judy! Bless you, bless you, bless you! I had lost my recipe for this dip (after 25 years, go figure). Thank you so much for sharing this recipe!! Love and hugs to you and your family!!

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.