Artichoke Dip

"At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products."
photo by JessHinkson photo by JessHinkson
photo by JessHinkson
photo by El G. photo by El G.
photo by Burchdot photo by Burchdot
Ready In:
1 serving dish




  • Preheat oven to 350 degrees.
  • Coarsely chop artichokes, set aside.
  • Take cream cheese, mayonnaise, Parmesan.
  • Beat until fluffy.
  • Add seasonings and artichokes.
  • Blend well by hand.
  • Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
  • Slice bagette, place out crackers, and watch them chow down.

Questions & Replies

  1. The recipe says "2 cans" artichoke hearts. A measurement called a "can" could be ANYTHING! What is the amount in some sort of standard, verifiable units?!!!


  1. OK, I made this and loved it. I halved the recipe and I did about 2 things different: I prefer actual garlic to garlic powder, and it is so super easy to do this--First thing I did was put 3 (use 6 if doing the full recipe) cloves of garlic (in the skin still) wrapped in foil in the oven while it preheated and while I did the other prep like chopping the artichokes and softening cream cheese. you'll be amazed at the flavor of this garlic. When you're to the part where you add the garlic, remove the foil pouch from the oven, cut the root part of the garlic, and then use the side of your knife to crush the garlic. the garlic will mostly slight right out of the skin. Then I chopped it up really fine. This roasting keeps the garlic from being too strong.<br/>The other thing was I sprinkled bread crumbs on the top before baking...just a little touch that doesn't make a big difference, but is nice. <br/>I made this for just my husband and myself, so even after halfing the recipe it was more than we needed, so I divided the recipe into 3 4-inch round creme-brulee type ramekins and popped 2 in the freezer. 25 minutes was just right for the one ramekin we used. Thanks for the recipe!
  2. Made this last night for family dinner appetizer and it was a big hit! I made a half amount and used neufatchel (1/3 fat cream cheese), it seemed to make no difference. Served it with carrot sticks, cauliflower and crackers. This was much better then other recipes I had tried, the cream cheese kept is smooth and creamy, whereas the recipes that use shredded cheese seem to get really greasy and runny.
  3. I would have liked to see more specific measurements for the spices, but I made this using my best guess and it got many compliments at my family's Christmas gathering.
  4. After a side-by-side comparison with 23119, this recipe was the clear winner. I use lots of parsley and both jarred and powdered garlic. Last time, I was without cayenne and used Red Hot sauce with excellent results. It has been well-liked every time it is served... four parties so far. Thank you for making me the hit of the party!
  5. This was delicious and got rave reviews from my friends. I halved the recipe and added 1/4 cup mozzerela and 1/4 cup cheddar cheeses. I also added additional sprinkling of cayenne on the top for heat. Yes, measurments on the seasonings would be nice as I was a little apprehensive when adding them, not knowing how much was intended. I will definately make this again !


  1. Trader Joe's has jarred marinated artichokes that are to die for! I use them instead of the plain. I also use fresh Parmesan and garlic to kick up the flavor. Scrumptious!
  2. Yum!! This addictive dip was well-received at the party I took it to. Like a previous reviewer, I used one can of artichoke hearts and one 10oz pkg of frozen spinach (thawed and well-squeezed). I misread the directions and added crushed red pepper flakes instead of cayenne, but it was still great. I served this baguette toasts. Thanks for a recipe that I will definitely make again!
  3. Well, I changed this up a bit, and it still turned out excellent! I used sour cream instead of cream cheese, and didn't cook it, and also used some shredded cheddar with the parm. Served on crackers. Great, thanks!
  4. This dip is wonderful, I added in some fresh garlic instead of the garlic powder and also some finely chopped green onion and baked it in a 8 x 8-inch baking dish, my DH was in heaven with this dip, I have saved it to my favorite folder, thanks for sharing hon!...Kitten:)
  5. GREAT recipe. Everyone loved it as an appetizer before our Thanksgiving meal. I used paprika instead of cayenne and it was awesome.



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