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Hot Artichoke Dip

Makes 4 cups


  • 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


  • 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.


Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"