Hot artichoke dip is a creamy, cheesy appetizer that’s just 5 ingredients and about 5 minutes to prep. Great for game day or cocktail hour!
Anyone else been falling back on old family favorite recipes this year?
One of my re-discovered go-to sources is a collection of recipes my Aunt Edith shared with me years ago.
It’s one she had given both of my older cousins when they first got married, and as soon as I found out about it, I asked for a copy.
In fact, I’ve shared many of these recipes with you here already!
Some appetizers I’ve shared from her include crab melts, Mississippi caviar and eggplant caviar, as well as easy microwave baked brie with apricots and bacon. It’s one of my favorite holiday time apps!
And today it’s a new one I tried recently, her hot artichoke dip recipe.
This is a super simple appetizer - just 5 ingredients - and it only takes about 5 minutes to prep.
You just add all of the ingredients to a bowl, mix them together and dump them in the baking dish. Can’t beat that for easy!
And this artichoke dip comes out so creamy, delicious and flavorful. Oh, and it’s nice and hot and bubbly too!
It’s perfect for dipping with crackers, baguette slices, toast points, tortilla chips or anything else you have on hand.
(As is, this recipe is gluten-free, which can be so helpful when serving a crowd where people have different dietary needs.)
This also works as well for game day as it does for cocktail hour.
So let’s get cooking.
Now, I’ve got some notes and tips coming up on how to make hot artichoke dip. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making hot artichoke dip:
- Artichokes: You’ll want to buy canned artichoke hearts for this recipe. Then you need to drain them and give them a rough chop to break them down a bit. So it doesn't matter if you get the quartered ones or not, you'll need to chop them either way. (You don’t want huge chunks cause those will be harder to scoop.)
- Mayo: You can use regular mayonnaise or a reduced fat or light version, whichever you prefer.
- Greek yogurt: If you want to lighten it up a bit, I think you could easily substitute half plain nonfat Greek yogurt for half of the mayo in this recipe.
- Spicy: If you love a touch of heat like I do, you could also add a few dashes of hot sauce to this mixture (or serve it with some on the side if you have a mixed group).
As mentioned, this can be served with any scooper you like: crackers, baguette slices, toast points or tortilla chips would all work well.
Whatever you fancy - or just whatever you have on hand.
Oh, and a quick note about what to do with leftovers.
Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave. Or reheat in the oven or toaster oven at 325 until warmed through.
And if you need a good pairing for another appetizer to serve at a party, these sausage stuffed mushrooms make a delicious, meaty bite to pair with this. Or try holiday hummus with some veggies for dipping for a light and fresh option.
I hope you give this hot artichoke dip a try.
And from my family to yours, have a safe and happy holiday season!
P.S. I have a few more appetizers coming up this month, so stay tuned.
You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
- 2 (14 oz.) cans artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise (light is OK)
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- Crackers, baguette slices, toast points, tortilla chips, etc.
- Preheat the oven to 350. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, combine all of the ingredients and mix until well combined.
- Transfer the mixture to the prepared baking dish.
- Bake at 350 for 25-30 minutes, until hot and bubbly.
- Serve hot with crackers, baguette slices, toast points or chips.
Artichokes: You’ll want to buy canned artichoke hearts for this recipe. Then you need to drain them and give them a rough chop to break them down a bit. (You don’t want huge chunks cause those will be harder to scoop.)
Mayo: You can use regular mayonnaise or a reduced fat or light version, whichever you prefer.
Greek yogurt: If you want to lighten it up a bit, I think you could easily substitute half plain nonfat Greek yogurt for half of the mayo in this recipe.
Spicy: If you love a touch of heat like I do, you could also add a few dashes of hot sauce to this mixture (or serve it with some on the side if you have a mixed group of spicy and non-spicy people).
Leftovers: Once cooled, leftovers can be stored, covered, in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave or reheat on 325 in the oven or toaster oven until warmed through.
Amount Per Serving: Calories: 197Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 18mgSodium: 355mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 3g