This hot cheesy artichoke dip comes together quickly and is always a favorite at any gathering, informal or formal alike!
One more dip for you to try! Hot Cheesy Artichoke Dip. So simple and tastes so good. I’ve made this a lot of times – it’s gone around the block. And it’s always a crowd pleaser. Pretty sure it’s somewhere around on Super Bowl Sunday every year. And one bonus is that you can easily refrigerate any leftovers and pop them back in the oven later. Have a great cheesy greasy game day my friends!
Hot Cheesy Artichoke Dip
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 oz can artichoke hearts 14, drained and chopped
- 1 cup shredded Parmesan cheese
- 3 cloves garlic or 1/2 teaspoon garlic powder, minced
Heat oven to 350 F.
In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until combined and smooth.
Add artichoke hearts, Parmesan cheese, and garlic powder. Mix until all is equally distributed.
Place in 8x8 pan (or other 2 quart baking dish).
Cook for 30 minutes, or until top starts to brown and mixture is heated through.
If desired, turn oven to broil right at end for about 2-3 minutes to brown and crisp the top a little more.
Serve with crusty bread, crackers, or pita chips!
Dress it Up:
Take 1/2 to 1 cup frozen spinach. Thaw, and chop. Press in a colander (or with cheesecloth) to drain out excess juice. Stir in with artichokes and cheese. (If using fresh spinach, you will need to boil the spinach to wilt it down first, and then squeeze out the excess liquid, or it will release too much liquid into the dip.)
Add 1/2 to 1 diced roasted red bell pepper (excess liquid drained) with the artichokes and cheese and/or on top for garnishment.
Note: If adding large amounts of spinach or red pepper, I would recommend adding extra Parmesan cheese (probably 1/4 up to 1/2 cup). The one catch with adding these veggies is the excess liquid and so counterbalancing with additional cheese will help keep the dip a good consistency.
Want some other dip ideas?
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