Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Hot Artichoke Dip

December 18, 2017 Mary Leave a Comment

Jump to Recipe

Hot Artichoke DipVariations of this dip have been around for decades. Its spinach-fortified cousin is a perennially popular restaurant appetizer.

This spinach-free Hot Artichoke Dip is my favorite version.

It’s super simple and fast to make, and can be prepared up to 24 hours in advance. I use dried onions instead of fresh to keep the dip from being overpowered, which can happen sometimes with fresh onions when they sit too long. (I use garlic powder instead of fresh for the same reason, but you do what works for you.)

You won’t need any additional salt as the marinated artichokes have got that covered.

It’s not the prettiest dip you are ever going to see, but that’s okay: it’s warm and delicious and it feeds your people.

For me this recipe is a flashback to my first teaching job, and the potlucks we had back then. I’d park myself by the crackers and the dip which one of my coworkers would always bring. Her original recipe had only three ingredients – artichokes, Parmesan and mayo. I like it with the addition of sour cream, onion, garlic and mozza.

It’s still just as fast and simple, even if life is maybe less so twenty-fivish years later.

5 from 1 vote
Print
Hot Artichoke Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This hot appetizer can be prepared iup to a day in advance and baked when you need it. Serve it with bread or crackers.

Category: Appetizer
Type: Make Ahead
Servings: 2 cups
Author: Ketchup With That
Ingredients
  • 1 cup / 250 ml chopped marinated artichoke hearts
  • 2 tablespoons / 30 ml dried onion flakes (or 1/3 cup / 80 ml finely chopped fresh onion)
  • 1/2 teaspoon / 2.5 ml garlic powder
  • 1/2 cup / 125 ml mayonnaise
  • 1/2 cup / 125 ml sour cream
  • 1/2 cup / 1 25 ml grated mozzarella cheese
  • 1/2 cup / 125 ml finely grated Parmesan (or other hard cheese)
  • 1/2 teaspoon / 2.5 ml ground pepper
Instructions
  1. Preheat oven to 350 degrees F / 176 degrees C. Lightly grease a 1-qt / 1 liter pie dish or baking dish.

  2. Mix all ingredients in medium bowl until evenly mixed. Spoon into prepared baking dish. Bake for 30 minutes, or until dip is bubbly and lightly browned. 

  3. Dip will be very hot when it comes out of the oven. Let it sit for a few minutes before serving to prevent burns.

appetizer, dip, make ahead

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Featured Posts

Going Loco – Tips for Eating Local and In Season

Jalapeno Corn Dip

Meatless Monday: Jalapeno Corn Dip

Zucchini Walnut Muffins

Zucchini Walnut Muffins

Chocolate Pumpkin Date Cake with Chocolate Coffee Glaze

Chocolate Pumpkin Date Cake with Chocolate Coffee Glaze

Slow Cooker Black Bean Chili

Meatless Monday: Slow Cooker Black Bean Chili

Tortellini Salad with Avocado and Feta

Meatless Monday: Tortellini Salad with Avocado and Feta

Easy No-bake Butterscotch Coconut Oaties

Easy No-bake Butterscotch Coconut Oaties

Uncle Vinnie's Date Squares

Uncle Vinnie’s Date Squares

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Looking for a recipe?

Privacy Policy

Copyright © 2025 · Ketchup With That