Warm Artichoke Dip

Warm Artichoke Dip

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Yield: 20appetizers

    • Ingredients

  • 1 (14ounce) cans artichoke hearts
  • 1cupgrated parmesan cheese
  • 1cupsour cream
  • 1cupmayonnaise
  • 1/2 teaspoongarlic powder

    • Directions

  • Preheat oven to 325.
  • Drain and chop artichoke hearts.
  • Combine mayo, sour cream, and parmesan cheese.
  • Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
  • Bake for 25 minutes.
  • Serve with crackers or pita bread.

    • Reviews

  • “I made two changes – I added a can of green chilies and a cup of grated cheddar cheese and served with crackers. Great dip! Thanks for posting!”

  • “This was another dish that I added to my appetizer dinner menu. So glad I did. I made hot wings and it was a good contrast to the heat. So easy, I did add sauteed garlic and the flavors were wonderful, served with toasted pita. Yum! You did good girlfriend!”

  • “This is good cold the next day too.Good recipe, held up well to the low/no fat cheeses.”

  • “I’ve never had this in a restaurant, so I can’t compare….but it certainly was good. I used Hellman’s Light, low fat sour cream, added some grated cheddar & grated Monterey jack and tortillas for dipping. Thanx for sharing…I will be making this again soon!!! “

  • “I didnt make this back when I gave it a review because I was a “newbie” and didnt know any better. Removing my stars but this is still a good recipe!:)”

  • “Love this stuff! I used the reduced fat mayo and sour cream but the flavor was still wonderful. I do recommend doubling the recipe because it disappears fast. Great recipe Dana!”

  • “Delicious dip, Dana! Great flavor and creamy texture and easy to make. I served with some pita chips and it went fast!”

  • “This dip is so good.It reminds me of the one that you get at restaurants.Wonderful with Tostitos tortilla chips.Thanks for posting!”

  • “I made exactly as stated. Wowza, this is awesome! Served with white corn chips.”

  • “Great easy recipe! I halved everything but the artichokes and it was perfect! Made it for book club and there was plenty left over. Served with mini carrots and crackers. Thanks for the keeper!”

  • “This dip is great.I make it quite often.I use 1 can of quartered artichokes, which I cut in half.I use 1/2 the amount of all other ingredients and add a couple dashes of red hot sauce.Delish!”

  • “Delicious!”

  • “The best Artichoke Dip I’ve made, and i’ve tried a lot! It is even better than the version I posted. Will be my staple now, and oh so easy! Thanks for posting”

  • “Made this as a side dish to go with my hubby’s enchiladas. Had to use yoghurt in the place of sour cream as none available at the supermarket. We really enjoyed thecreamy yet tart taste. Next time I might leave some bits of artichoke a bit bigger. We added chopped raw onion to the top for a bit of crunch. For sure we’ll have this again. Tx Dana-MMH”

  • “Made this for an appetizer tonight and it was delicious, smooth and creamy.I love the addition of sour cream to this traditional favorite!”

  • “My husband who doesn’t like artichokes said to me after eating this that it was the “best dip I have had in my entire life”…really is there more to be said?MAKE THIS DIP, SERVE THIS DIP, WATCH IT DISAPPEAR!!!!YUM!!!!!!!!!”

  • “This was VERY good. I added spinach to it though, and 1 T. oil, and a T. of minced garlic (from a jar).Creamy & easy to love.”

  • “This dip is really creamy!We all loved it!I did have to bake it at 350 because I had other things to bake at the same time and it worked out perfectly.”

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