Artichoke Dip (Serve Hot or Cold)

Artichoke Dip (Serve Hot or Cold)

This rich and velvety Artichoke Dip blends tender artichoke hearts with cream cheese, sour cream, mayo, and parmesan cheese for a rich, flavorful appetizer that can be served hot or chilled. It's the sister dip to my Crab and Artichoke Dip

Course Appetizer

Cuisine American

Keyword Artichokes, Game Day Appetizer

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 285kcal

Author Darcey Olson

Cost $10

Ingredients

8 oz cream cheese, softened
½ cup sour cream *Note 1
½ cup mayonnaise *Note 2
1 clove garlic, finely minced
1-1¼ cup freshly grated parmesan cheese, divided
1 14-oz can artichoke hearts, drained and coarsely chopped *Note 3
⅛ tsp dried dill *Note 4
salt and black pepper, to taste
sliced chives or green onions, optional garnish

Instructions

Preheat oven to 350°F.
In a large mixing bowl, stir together the softened cream cheese, sour cream, mayo, 1 cup of parmesan cheese, and garlic until well combined. Use a hand or stand mixer, if needed.
Fold in artichokes and dill. Season to taste with salt, pepper, to taste.
To Serve Cold - transfer the mixture to a serving dish and refrigerate for a minimum of 1 hour. Top with chives/green onions and serve.
To Serve Hot - Spread the mixture into a greased baking dish and bake for 20 minutes. OPTIONAL: For a browned and crispy crust, sprinkle an extra 1/4 cup of parmesan to the top and broil for an extra 2-3 minutes. Top with chives/green onions and serve immediately for best results.

Notes

Note 1 - If baking this artichoke dip, use full-fat sour cream as the low-fat versions melts differently.

Note 2 - If baking this artichoke dip, use full-fat mayo as the low-fat versions melts differently.

Note 3 - You can use jarred, canned, or freshly cooked artichoke hearts.

Note 4 - A little dill goes a long way and can easily overwhelm the dish. This may seem like a small amount, but you can always add more after tasting. If using fresh dill, use 1/2 tsp.

Nutrition