Hot Artichoke Dip

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30 minutes 4 Cups Print RecipeEmail Recipe


14ounceartichoke hearts or bottoms (drained)
1cupparmesan cheese (freshly grated)
8ouncecream cheese (room temperature)
1⁄2teaspoondried dill
1⁄4teaspoongarlic (minced)


Heat oven to 400F.

Place half the artichoke hearts in food processor; chop coarsely. Add half the Parmesan cheese, cream cheese, mayonnaise, dillweed, and garlic; process until smooth. Scrape mixture into 10-inch pie plate. Repeat procedure with remaining half of the ingredients, adding to pie plate after processing. Smooth top with spatula; bake until hot and bubbly, about 15 minutes. Serve immediately, with bread sticks.


You can also spoon artichoke mixture into fresh mushroom caps (about 3 pounds). Brush edges of caps with melted butter and place on baking sheet; bake in 400F oven for about 15 minutes. Serve immediately.

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