Hot Artichoke Dip

This hot artichoke dip is an amazing appetizer that will disappear quickly and leave you craving more. Unlike a lot of artichoke dips this one doesn’t have spinach as an ingredient. This dip is thicker and richer thanks to the addition of cream cheese.

For ease of preparation this recipe uses the canned variety of artichokes. It is interesting to note that the Globe Artichokes were brought to the United States in the 19th century by French and Spanish immigrants.

Hot Artichoke Dip

  • Servings: 10-12
  • Difficulty: easy
  • Print

Hot Artichoke Dip

12 ounces cream cheese, softened
1/2 cup mayonnaise
2 cups of canned water packed artichoke hearts, drained and chopped
2 cups shredded cheddar cheese
1/2 cup parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup white wine

Combine all ingredients and mix by hand until blended. Transfer the dip to a 1-1/2 quart size oven safe bowl. Bake at 350 degrees for 30 minutes or until puffy and golden. Serve warm with Blue Corn Chips.

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1 Comment

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