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Hot Artichoke Dip

  • m

Does anyone have a good, easy recipe for a hot artichoke dip?

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  1. Artichoke Dip

    Preheat oven to 350° F

    8 oz Cream cheese, softened
    (I used large package which is a bit more than 8 oz)
    1 cup Shredded mozzarella (or Monterey Jack)
    1 cup mayonnaise
    1 cup grated Parmesan cheese
    1 onion, finely chopped
    2 cloves garlic, finely chopped
    1 can artichoke hearts, drained and finely chopped

    Combine all ingredients in large bowl and ‘mash’. Bake in uncovered casserole dish for 30 minutes or until bubbly. Serve with crackers or even better with sliced baquette.
    (Makes a good amount.. enjoy!)

    1 Reply
    1. re: beggsy

      I use a similar recipe... one I have calls for cream cheese... but I prefer the mayo & grated cheese type better. For something different, before I mix in the mayo, I blend it with a little fresh herb & curry, or a little chipotle... etc. it really is a dip you can do a lot with. I'd just recommend blending any "seasoning" with the mayo first to ensure even distribution.

    2. I have a friend who makes the version in the Joy of Cooking which is delicious. It is so delicious that she brings it to every party, no matter what the occasion. I've never made it because she always makes such a great version for me, but I've looked at the recipe and it seems plenty straightforward and easy. I think hers is so good because she uses Gruyere and Parmesan cheeses.

      1. here are artichoke dip threads i've bookmarked: http://www.chowhound.com/topics/455704

        my contribution:

        Utterly simple and deliciously addictive!

        Hot Artichoke Dip:

        1 14oz. can artichoke hearts, drained & coarsely chopped
        1 cup mayonnaise
        l cup grated Parmesan cheese

        Combine all ingredients in a small mixing bowl stirring well to blend. Spoon mixture into a 1 quart baking dish

        Bake at 350 for 20 minutes or until golden brown.

        5 Replies
        1. re: alkapal

          Same as alkapal but only 3/4 cup mayo and add 2 cloves garlic, minced, and a dab of Tabasco.

          1. re: GretchenS

            Mine is similar to this too, but I have tried cutting back on the full fat mayo and adding in some reduced fat. No one notices the difference in taste. For some reason, this is a magical combination and people always want to know what's in it. It's almost embarrassing to admit how simple it is!

            1. re: roxlet

              it is very, very tasty. simple, pure, and it definitely gets gobbled up.
              my niece also does the more elaborate one mentioned here on this thread, and adds a package of frozen chopped spinach, squeezed dry. i agree that one can cut back on the mayo, as the more elaborate version can tend to be a little oily. my simple one, however, has a lightness to it, which is sometimes just what one wants.

              1. re: alkapal

                I use this receipe too, but I add a good squeeze of fresh lemon juice and some garlic powder (fresh garlic isn't as good in this, I find).
                I think I got the recipe from the Best of Bridge cookbooks.

          2. re: alkapal

            Mine's the same as alkapai, soooo easy and easy to remember:

            1 can artichoke hearts
            1 cup mayo
            1 cup parmesan

            Chop, mix, and bake until golden edges. Awesome on Wheat Thins.

          3. I use a similar recipe to the first two in this post...with the addition of goat cheese (the small size). I typically use the canned un-marinated artichokes but recently got a recommendation to use the marinated version along with a bit of the marinade. This resulted in a wetter version of the dip which was better when the dip got cool.

            Also the note to finely chop the onions is key- my husband doesn't and it ruins the otherwise smooth texture. Sometimes we forgot the onion and it taste fine- and better on the breath...

            1. Ultimate "SPIN-ART" Dip
              I think I have prepared this for almost every major family event!

              1 can (in water) artichoke hearts, diced
              1 package frozen spinach, defrosted and squeezed dry
              1 block light cream cheese
              6 finely diced garlic cloves
              2 tbsps. freshly chopped parsley
              1 tsp. seasoned salt
              1/2 cup grated parmesan cheese
              pinch of red pepper flakes
              tbsps. extra virgin olive oil
              grated mozzerella cheese

              Blend everything together well, place in oven save dish, sprinkle with cheese and bake till bubbly and lightly browned on top. Serve with sliced french bread.

              1. Here's mine!!! Totally fattening, but blending in the food processor or blender does kill of some of the fat....smiles!

                2 cans of artichokes cut fine
                1 8oz pkg. Cream Cheese or Mascarpone
                1 cup mayonnaise
                2 shallots sautéed – see above add the 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, toss with the lemon juice, add all but the parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading.
                Then when to a nice consistency with small chunks of artichoke then add the parm and reserve a little for the top, and Stir in with a fork. Adjust the salt and pepper, should be fine the parm is salty.

                Pour into a nice baking crock or dish top with the parm, (one you can serve out of) bake at 350 degrees until bubbly.

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

                I'm toying with using this as the base for a procuitto pizza....

                4 Replies
                1. re: chef chicklet

                  Please make that pizza and let us know how it turns out! That sounds amazing.

                  1. re: alysonlaurel

                    I will, I need to rethink the mayo part, reduce it a bit. It is really creamy. After all pizza bread is just a big cracker....

                    1. re: chef chicklet

                      Yeah, if you reduce the creamy part ot produce more of a spread than a dip, it just might work.

                      1. re: alysonlaurel

                        I order pizza out rarely, but the last time my youngest son ordered for us. He got a vegetarian pizza, with artichoke, garlic, onions and I think that was it. For a Mountain Mike's pizza, it was pretty darn good, so that's what got me thinking that this dip could be used...If you ever have seen these spreads (this one is pretty chunky full of artichokes and very rich (mascarpone) well its heaven.
                        I wonder. Any ideas to make this a pizza base?

                2. I use an artichoke dip recipe from Pampered Chef which is about the same as most others with the addition of crabmeat and lemon zest. In my opinion, the lemon zest transforms the dish!

                  1. Mine is similar to the others but has mild green chilies in it.

                    1 can artichokes, drained and chopped
                    1 c. parmesan cheese, grated
                    1 c. mayo
                    2 - 4 oz cans of mild green chilies (or spicier if you like)
                    1 - 8 oz brick cream cheese, room temp

                    I beat this all together in my Kitchen Aid, put in casserole pan and bake at 350 for about 25 - 30 minutes until bubbly on top. It gets requested at all of our family get togethers. I have also used the leftovers for a spread on sandwiches although by the spoonful isn't bad either!!

                    Love all of the other CH ideas for this dip!

                    1. This is my spinach artichoke dip. If you want a pure artichoke dip, you could easily leave out the spinach and double the artichoke hearts.

                      Hot Spinach Artichoke Dip

                      1 (10 ounce) package frozen spinach, thawed and pressed dry
                      1 (14 ounce) can artichoke hearts, drained or one package frozen artichoke hearts, thawed
                      3 garlic cloves
                      2 jalapeno peppers (optional)
                      8 ounces cream cheese, softened
                      1 cup sour cream
                      1/2 cup mayonnaise
                      1 cup grated Parmesan cheese
                      1 cup Monterey jack cheese, shredded
                      a few dashes of hot sauce
                      juice of ½ lemon
                      salt and pepper to taste

                      Finely chop spinach, artichoke hearts, garlic, and jalapeno peppers in food processor or by hand. Combine all ingredients and transfer to a baking dish. Bake at 350 degrees F for approximately 30 minutes or until bubbly. Serve hot with tortilla chips, raw vegetables, and/or crackers for dipping.

                      1. I make mine the old-fashioned way:
                        3/4 cup mayo
                        3/4 cup sour cream
                        1 can artichoke hearts chopped
                        1 teaspoon tobasco
                        1 cup parmesan cheese

                        Mix it all together and cook in 350 oven about 50 minutes or until bubbly and delicious.
                        But so many of these ideas sound so delicious ... gruyere ... yummm.

                        1. last night at an event, cheese tortellini was served with an artichoke sauce that made me think of all these recipes. yummy!

                          1. Check out this thread: http://www.chowhound.com/topics/298936

                            I can personally vouch for the deliciousness of the linked recipe.

                            5 Replies
                            1. re: Ruth Lafler

                              could you use a permalink, as there are 61 replies on that link from the link thread? am i missing something obvious?

                              1. re: alkapal

                                The previous poster used a permalink -- when I click on it, it goes straight to the recipe. I don't know why that doesn't seem to be working for you, but I'll relink it: http://www.chowhound.com/topics/29875...

                                I linked the later thread because there's some additional good discussion about the recipe.

                              2. re: Ruth Lafler

                                God, that looks amazing! I'm hosting a goodbye party at work, and this sounds perfect, if I can drag it to Manhattan on the train without destroying it.

                                1. re: alysonlaurel

                                  bread bowls are good travelers. just don't overfill, and replace the top. wrap whole deal in saran/cling wrap if cold, or heavy duty foil if warm. to top up on location, carry along a container of the dip. garnishes, too.

                                  btw, i am inspired to doctor my knorr's spinach veggie dip bread bowl experience with artichoke. oh, the glory!

                              3. This is probably the best artichoke dip I've ever had, hands down. It's rich and silky yet light because it uses Greek yogurt and tofu instead of cream cheese. I bookmarked it from 101cookbooks.com (http://www.101cookbooks.com/archives/...):

                                2 (14-ounce) cans water-packed artichokes, well drained
                                4 ounces organic silken tofu
                                3 large cloves garlic
                                1/3 cup Parmesan cheese, freshly grated
                                2/3 cup plain (or Greek) yogurt
                                1/4 teaspoon fine grain sea salt, or more to taste
                                pinch of cayenne pepper

                                more Parmesan to sprinkle on top

                                Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.