Hot Artichoke Dip

Hot Artichoke Dip
Linda Larsen
Ratings (7)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 8 Portions (8 Servings)
Nutritional Guidelines (per serving)
472 Calories
42g Fat
12g Carbs
13g Protein
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Nutrition Facts
Servings: 8 Portions (8 Servings)
Amount per serving
Calories 472
% Daily Value*
Total Fat 42g 54%
Saturated Fat 16g 80%
Cholesterol 75mg 25%
Sodium 620mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Protein 13g
Calcium 351mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hot artichoke dip is a classic and simple recipe using lots of creamy ingredients like cheese and artichoke hearts. We like to serve it with lots of fun little knives decorated to look like Christmas ornaments. If you want a recipe with spinach, the baked artichoke spinach dip is a great choice. 

Ingredients

  • 1 tablespoon butter
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (chopped)
  • 1 (14-ounce) can plain artichoke hearts in water (drained)
  • 1 (8-ounce) package cream cheese (softened)
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded mozzarella cheese

Steps to Make It

  1. Preheat oven to 350 F. In ​a medium saucepan, melt butter over medium heat. Add onion and garlic; cook and stir 2 minutes. Add red bell pepper; cook and stir 3 to 5 minutes longer until vegetables are crisp-tender. Remove from heat. Chop artichoke hearts into small pieces.

  2. In ​a large bowl, beat cream cheese until softened. Gradually beat in mayonnaise until smooth. Add sautéed vegetables and artichoke hearts.

  3. Stir in half of the Parmesan cheese and all of the Monterey Jack and mozzarella cheese. Place in 8" square baking dish that has been sprayed with nonstick cooking spray. Sprinkle with remaining Parmesan cheese.

  4. Bake for 25 to 35 minutes until dip begins to bubble around the edges. Serve warm with lightly toasted baguette slices.

  5. You can make this dip ahead of time; just cover and refrigerate up to 24 hours. When it's time to eat, bake for 5 to 10 minutes longer until the dip is hot and bubbling around the edges. Don't overbake or the dip will separate.