HOT ARTICHOKE DIP

This hot artichoke dip is hard to resist. It’s so good!

We love this hot artichoke dip and it is especially good on a cold day.  Serve it with chips or crackers. Great for family or guests anytime. This dip can easily be doubled or even tripled for an event.

Hot Artichoke Dip

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!

Hot Artichoke Dip

Judy Yeager
This dip is hard to resist but easy to make!
5 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Hot Artichoke Dip
Love this recipe?Let us know by commenting below!
Follow us on Pinterest!
 Don’t Forget to Pin!
 
Are you reading our digital magazine, Front Porch Life?
 
Don’t forget about our eBooks and Cookbooks.
 
Follow us on Instagram.
 
© 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
 
 

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Stacey English says:

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

  2. 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 stars

    1. Hi Mrs.Z, So happy you are enjoying the recipes. Thanks for coming by and leaving a comment. Have a great week.

  3. 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!

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

  5. 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!!5 stars