Hot and Cheesy Artichoke Dip
I’m sure most of you have probably forgotten, but for many of us, this weekend is a three-day weekend! (Where is the SUPER excited emoji when I need it?!)
Labor Day is coming up, folks, and I’ve got a FANTASTIC dip to share with you for your get-togethers. My friend Becki introduced me to this hot and cheesy artichoke dip. I forgot some of the recipe specifics and the quantities of some of the ingredients, but after playing around with this recipe, I think I can safely say I’ve got a good one to share with you!
Alright, let’s get started making this artichoke dip!
First, add two blocks of softened cream cheese, mayonnaise, Parmesan cheese, and salt and pepper into a mixing bowl.
Beat with a stand or a hand mixer until all of those ingredients are evenly combined. I think the mixer helps the dip to be extra creamy. I use the same technique when I make my creamy, dreamy guac.
After those ingredients are well-blended, add in your diced up artichoke hearts to the bowl and mix. You can probably pretty easily do this part by hand, but I’m all about conserving my energy so I have plenty of energy stored up for eating this delectable goodness after it comes out of the oven.
Pour the well-mixed dip into an oven-safe dish (the round dish I used was about 7-8″ in diameter) and pop it into the oven for 25 minutes (uncovered).
Then it will come out looking like this! Heavenly golden brown – clearly kissed by angels!
Allow it to cool for a few moments before serving, but you definitely want to serve this piping hot – I think it’s delicious when it’s all bubbly. You can definitely make this ahead of time and store it in the fridge for a few days – no problem! It reheats very well, either back in the oven or by zapping it in the microwave.
I hope you can enjoy it with some family & friends this weekend!
Want to Pin this recipe and save it with some other ideas of things you might make this weekend?! Here’s an easy image for ya:
Ingredients
- 2 8 oz blocks of cream cheese softened
- 1 c grated Parmesan cheese
- Dash of salt & pepper
- 1/2 c mayonnaise
- 14.65 oz can artichoke hearts drained
Instructions
- Preheat oven to 350.
- After you've drained the can of artichoke hearts, remove them from the can and cut them into smaller pieces (and try to separate most of the layers). Set aside.
- Add cream cheese, Parmesan cheese, mayonnaise, and salt and pepper to a mixing bowl. Mix with a hand or a stand mixer until those ingredients are combined well.
- Add artichoke hearts to the cheese mixture and continue to blend until the artichokes are evenly distributed throughout the dip.
- Pour the dip into an oven-safe dish (the bowl I used was about 7-8" in diameter). Place dish in the oven for 25 minutes.
- Remove from oven and allow to slightly cool before serving.