Hot Artichoke Dip is an easy hot appetizer with simple ingredients that is perfect for a party, family gathering, or tailgating. It's a crowd-pleaser, for sure.
THE BEST BAKED HOT ARTICHOKE DIP
Indulge in our Hot Artichoke Dip, a mouthwatering dip that’s irresistibly rich and creamy. Loaded with fresh spinach and tender artichokes, it’s a dreamy delight that you won’t want to miss! It is easy to assemble, not to mention baked and served in the same dish.
I always request my daughter, Jennifer, to bring her Hot Artichoke Dip to our Super Bowl party.
I don't know if she knows this or not, but one of my favorite things to do the day after our Super Bowl Party is to eat the leftover dip.
It is always better the next day after all those artichoke hearts marry with the mayonnaise, sour cream, Parmesan cheese, and all that garlicky goodness.
The dip comes together rather quickly with only six ingredients.
I combine all the ingredients in my food processor and then spread them in a stoneware dish.
To have leftovers, we always have to double the recipe.
Hope you will try this wonderful hot dip and enjoy it as much as I do :)
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOT ARTICHOKE DIP
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Hot Artichoke Dip and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST HOT ARTICHOKE DIP
Room Temperature. Use room temperature sour cream. This will keep the dip creamier.
Freshly grated. Freshly grated cheese is always the best. It will melt more evenly.
Make it on the lighter side. If you want the recipe on a lighter side use light sour cream, light mayonnaise, and light cream cheese may be substituted for the sour cream.
Fresh Spinach. You can use fresh spinach that has been sauteed. Be sure it measures out to 10 oz. then let it cool and squeeze all the liquid from it.
Make ahead. You can make the dip a day in advance and refrigerate it. Pull it out of the refrigerator 30-60 minutes before baking to reach room temperature, and it does not sweat while baking, creating too much liquid.
Leftovers. Leftovers can be refrigerated for up to 3 days.
Reheat leftovers. If I am lucky enough to have leftovers, I keep it in the refrigerator, scoop out spoonfuls, and microwave briefly until hot.
WHAT YOU NEED TO MAKE HOT ARTICHOKE DIP
Marinated artichoke hearts
Frozen chopped spinach
Sour cream
Mayonnaise
Freshly grated parmesan cheese
Garlic
HOW TO MAKE HOT ARTICHOKE DIP
Preheat oven to 375 degrees F. Pour drained artichoke hearts into the bowl of a food processor with the metal blade inserted. Pulse 2 or 3 times to coarsely chop the artichokes.
Add the remaining ingredients and pulse 3 or 4 times until completely blended.
Spoon into the mini stoneware dish and spread evenly. Bake for 20-25 minutes or until bubbly.
Serve with fresh vegetables or pita chips.
