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Hot Artichoke Dip
Makes 4 cups
Ingredients
2 14
oz
cans artichoke hearts
drained
8
oz
package cream cheese
softened and cubed
1
cup
parmesan cheese
shredded
1
cup
mayo
I prefer Duke's
garlic salt and black pepper
to taste
cayenne powder
optional
Instructions
Preheat the oven to 350 degrees.
Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.
Pulse a few times until chopped and just blended.
Mix in parmesan cheese and spices.
Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.
Add to the bowl of dip and stir together gently.
Pour the mixture into a pie plate or baking dish and spread to smooth out.
Bake for 15-20 minutes until heated through and bubbly.
Turn on the broiler and broil for 2 minutes until the top is golden.
Serve warm with chips or crackers for dipping.
Notes
Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"