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Hot Artichoke Dip recipe using Cream, No Mayo?

  • f

I've been asked to make a hot artichoke dip that does not contain mayo. My friend thought there'd be recipes using cream instead. Anyone have such a recipe?

Thanks for your help.

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  1. I've never made any of these recipes but they are the best user rated hot artichoke dips: http://www.epicurious.com/recipes/foo... and http://www.epicurious.com/recipes/foo... One of them includes a small amount of mayo but I'm sure you can replace it with sour cream with no adverse effects. The other includes crab which I'm sure could be excluded. Good luck in cooking.

    1. just curious, why no mayo, but cream?

      3 Replies
      1. re: alkapal

        I would like to try some new ones, too. The last one with mayo was so greasy.

        1. re: SAnativegirl

          maybe ratios were off. what recipe did you use?

        2. re: alkapal

          because mayo is made with egg, which lots of people, like me, are extremely allergic to, and its a real bummer when you can't have things you love thus we find an alternate method.

        3. I have a tried and true recipe that does not use mayo- it does rely heavily on cheese. yay!
          1 8oz cream cheese
          1.5 cups of shredded italian blend (or 3/4 C ea. mozz. and parm)
          4 or 6 oz goat cheese (doesn't have to be exact)
          1 small onion diced
          2 cloves garlic minced
          1 can artichoke hearts diced (want chunky? use 2 cans)
          s&p to taste

          mix together and bake at 350 until bubbly and slightly brown. So easy.

          I typically don't use the marinated variety but a friend does and her recipe uses part of the marinade too... but hers uses mayo.

          1. I don't know the exact recipe, but I usually just throw frozen spinach, a package of cream cheese, a carton of sour cream, some shredded mozz, and some parm in bowl - add hot sauce if desired, pour into caserole or pie plate and bake. very yummy!

            1. Thanks, everybody. As to why no mayo, I really don't know. The one who asked me to do it was going to make it herself but was stretched too far and needed a hand. She said her friend suggested she make it with cream, no mayo, so that's what she asked me to do. I've eaten hot artichoke dip before but never made it myself. After reading all the recipes posted here and some on epi, I ended up using heavy cream, sour cream, garlic, artichokes, and lots of parm. Topped it with parm & paprika and will bake it up tomorrow, right before serving.

              Thanks again for your help. I'll bookmark this thread and try some of the others later. 'Tis the season for party apps!


              1. Here is mine, it is not greasy. I think that blending it in a blender changes everything, it is so good you won't be disappointed. Sometimes cheeses can make it oily.
                I think you'll be happy with this spread it does not get oily at all.....

                2 cans of artichokes cut fine or 2 boxes frozen Artichoke hearts
                1 8oz pkg. Cream Cheese or Mascarpone
                1 cup mayonnaise
                2 shallots sautéed – see above add the garlic after the shallots
                5 garlic gloves cut into pieces and sautéed with the shallots to golden color
                ½ lemon- juice only
                ½ cup grated parmesan
                Salt and cracked pepper to taste

                Drain the artichoke hearts well and rinse, put that and all but the lemon juice and the parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading.
                Pour into a nice baking crock or dish (one you can serve out of)

                Oh sorry saw you cream request. I don't know of a spread that uses cream, cream will eventually seperate sitting in a bowl. Just like sour cream does.

                We like to serve on fresh small sour dough rounds or toasted assorted breads

                1. fern, i think it might be better if you baked it today, let it rest in fridge overnight and just reheat it tomorrow. What do other hounds think? (usually these things taste better next day) (then again, who can WAIT another day?) (on the other hand, it may separate.....hmmmm)

                  Hounds, put on your thinking caps and help fern out here. alka is just proposing an idea. it may be good, or bad. discuss.

                  5 Replies
                  1. re: alkapal

                    Oh, thank you! I could easily bake it today if you think it would be best. Would love to hear what folks think.

                    chef chicklet, after i put it together I thought of lemon and was sorry I didn't use any. Next time. Your recipe sounds great.

                    1. re: fern

                      yes, hounds? let's help fern!

                      bake it today and reheat? or just do it all tomorrow?

                      1. re: alkapal

                        I'd go with bake it today and reheat it tomorrow. It will probably let the flavors meld together better or something. But then again, that parm crust may be too crusty if you bake it twice.

                      2. re: fern

                        Don't worry, it will still be wonderful!

                      3. re: alkapal

                        It is only my opinion but cheeses reheated after once cooked are not the same as the first. Worth a try though, let us know if you do it.

                      4. fern, please let us know what you did, and how it turned out! thanks.

                        1 Reply
                        1. re: alkapal

                          wait someone here has reheated it twice, did you use the microwave?

                        2. Hi all,

                          Wow, I love this dip. So easy and so tasty.
                          I decided to bake it today which worked out very well. It held just fine overnight in the fridge, no separation at all.

                          Thanks so much for all your help, it was really delicious! I'm excited to try your various suggestions over the holiday season.


                          7 Replies
                          1. re: fern

                            i usually put the parm in with the spread and a sprinkling on top, did you put it all on top?

                            1. re: chef chicklet

                              I mixed it in with the artichokes, garlic, sour cream and cream. Then I also put some on top, along with paprika.

                                1. re: chef chicklet

                                  chef, i'll bet fern didn't have any leftovers, either! ;-)

                                  1. re: alkapal

                                    Hmm. I just noticed she wrote sour cream, and cream and it worked out...I wonder if that was with mayo too. Fern can you respond? I've never added sour cream, and as it cooled did it remain nice?

                                    1. re: chef chicklet

                                      Hey chef, I did use both cream and sour cream and it was delicious. No mayo, though. There weren't any leftovers but I think the texture was alright as it cooled. It didn't last long!

                                      Thanks again to all for your help with this!

                                      1. re: fern

                                        that's good to know, I've always made it with cream cheese / can't go wrong with garlic and artichokes!

                          2. here's one i made up when i was a kid - i'm in love with it still to this day (even though i'd one day like to try to gourmet it up a little using fresh ingredients):

                            for the dip:
                            8oz cream cheese
                            8oz sour cream
                            can of artichoke hearts, drained, chopped
                            most of a standard-sized bag of frozen spinach, mostly thawed
                            chopped garlic, a few cloves (i use about 6)
                            cracked peppercorns
                            sea salt
                            fresh-grated parmesan, as much as you like - i use a lot, usually grating it until i just can't grate any more
                            1 chopped tomato

                            for the dippin':
                            a couple baguettes
                            more fresh grated parmesan
                            fresh ground black pepper
                            fine sea salt

                            preheat the oven (i probably go to about 325 or so)
                            in a square glass baking pan, using the back of a fork, mix up the sour cream and cream cheese (i swear to you, you will never go back to mayo-based dips!).
                            when you have an even mix, stir in all of the other ingredients except for the tomato - and keep a couple handfuls of parmesan aside, too.
                            i top the mix with the tomatoes, the remaining parmesan, some freshly ground black pepper, and some salt. this whole concoction is very approximate, so you'd have everything to gain my adding in some of your favorite veggies or spices or cheeses. as variations, we've mixed finely chopped red bell peppers in, or shredded mozzarella cheese, or spices like nutmeg (i like nutmeg on everything). i generally bake this until the cheese on top is nicely browned, probably around a half-hour.

                            while the baking is going on, i slice my baguette very thinly (as thin as you can get it!), lay the pieces out on a cookie sheet, and sprinkle liberally with parmesan, black pepper and salt. these go into the oven as well. sometimes i transfer them to the toaster oven at the end for a quick toast to get them nice and crispy like bagel chips, but that's a personal preference.