Artichoke Dip That's Always in Demand

READY IN: 20mins
Recipe by saylaveev

This dip came from a family friend about 7 years ago. Its the most requested item I've ever seen. People always expect me to make it for every little event and get quite upset when there isn't a "warm dip item" about. I tend to keep the ingredients on hand so I can whip up a batch if its called for.

Top Review by Julie Bs Hive

One of my PAC picks Spring 2007 I had to use a French boulle as I couldn't get my hands on a sourdough round. I didn't care for it (too used to spinach/artichocke dips) so I sent it to my son's and he and his girls loved it. So thanks to David I'm guessing he'd begiving you a four-star review. Thanks for sharing!

Ingredients Nutrition


  1. Toss the garlic and artichoke hearts into a food processor. Blend until chunky.
  2. Add rest of ingredients and blend until smooth.
  3. Cut center out of sourdough to form a bowl and cut top into bite sized chunks. Make slits in bowl edges so it can be broken apart later.
  4. Put onto baking sheet with bread chunks around it. Fill with dip and bake at 350 degrees for 10-20 minutes or until warmed through.
  5. Eat hot, or cold if you wish. Leftover will stay in fridge until next day.

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