A yummy hot artichoke spread that’s perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers, or veggies.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1 (8 ounce) package cream cheese
- 1 cup grated Parmesan cheese
- ½ cup mayonnaise
- 1 clove garlic, peeled
- ¾ teaspoon dried dill weed
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan.
Step 3
Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 93 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat3g | 17% |
Cholesterol16mg | 5% |
Sodium217mg | 9% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 2% |
Total Sugars0g | |
Protein3g | |
Vitamin C2mg | 11% |
Calcium55mg | 4% |
Iron0mg | 1% |
Potassium18mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 23 years ago
This is a really great dish! I took it to a friend’s barbeque where it was a huge success. I recommend doubling or tripling it! I did not process the ingredient and instead coarsly chopped the artickokes and mixed all together by hand. This made for bites with bits and pieces of artichoke. Yummy! For a spicy variation, try adding a chopped jalapeno or two.
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- by: Katieroth
- 22 years ago
This was so delicious! I only used half the artichokes and I chopped them instead of processing them. 14 oz of artichokes just seemed like it would be too much. I had only recently tried artichoke dip for the first time at a restaurant. It was so good there, that I tried to find a recipe that came close, and this one does! The cream cheese and the parmesan really make it creamy and delicious! And it got rave reviews from family and friends. Served with warm herb bread, it’s to die for! I have also made this using fat free cream cheese and mayo – you can hardly tell the difference!
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- by: Cookdap Member
- 21 years ago
I receive compliments and a clean dish every time I make this recipe. The good news is, you don’t need a blender or food processor to make this recipe. I used a hand-held electric mixer to blend the ingredients together, except for the artichoke hearts. Then I chopped the artichoke hearts and used a spoon to mix them into the other ingredients. Quick, delicious and easy.
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- by: Lori A.
- 20 years ago
Excellent! The dill adds to the dip versus the normal garlic/artichoke dip taste. In lieu of the garlic, I used Tastefully Simple Garlic Garlic. I also did not use the food processer based upon the recommendation of other cooks. I served it with Nonni’s Garlic Parmesan Panetinis. Everyone loved it! I will make it again!
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- by: Alesa
- 20 years ago
I made this recipe because it seemed very similar to that which a local caterer makes. The good news is that that taste was right on! The bad news is that it contained an oil slick that looked like butter. I’m curious that I made it by the book but that nobody else seems to have had an excessive oil content. Any ideas what went wrong? Looked terrible but tasted great!
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- by: Rachel
- 20 years ago
After I made a couple changes (only out of personal preference) this was great! My husband and I decided to forgo the food processor and use a hand mixer instead. We added all ingredients (excepted artichokes) and whipped them together, adding a little milk for creaminess. Then we simply chopped the artichokes and beat them in! We served them with a tray of Club crackers and everyone raved!
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- by: Anna
- 20 years ago
When I’m having company and want an alternative to nacho cheese dip, this is the recipe I turn to. I’ve made it several times, and it turns out perfect.
I don’t have a food processor, so I just chop the ingredients, it gives it a little more texture. I’m also a artichoke-spinach fan, so I always add a thawed package of frozen, chopped spinach (or about 2 cups fresh, blanched in boiling water and then drained and chopped). It’s great served with tortilla chips and “crusty” breads. -
- by: ATOMICLUSH
- 19 years ago
This recipe is super! However, instead of making a spread, I used this to make artichoke dip for tortilla chips and Italian bread. In doing so, I skipped the food processor and coarse chopped the artichoke hearts by hand and used a garlic press for the garlic…it was fairly simple…took a whole 5 minutes extra. Then I mixed the ingredients together right in the baking dish. I also used marinated artichoke hearts since the recipe did not specify and it turned out great. I did change the oven temperature to 350 and baked for 20 minutes because I wanted a slower cooking to help the flavors mingle together. It turned out very flavorful and creamy…not greasy at all. Great recipe! P.S. I used FRESH grated parmesan cheese…not the salt licks in a green can!
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- by: PEW5186
- 18 years ago
This was awesome. I used a mixer for all the ingredients except the artichoke which I chopped. I also substituted low fat sour cream for the mayonnaise. Instead of baking I put in a small crockpot and put on low. It was ready in about 1 1/2 hours and was warm for the rest of the night.
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- by: Sunflower
- 17 years ago
My guests had never had artichoke dip before (me neither). They were a bit skeptical at first but they licked the bowl clean! I used less parmesan, espelette pepper instead of dill and mixed everything with a fork instead of turning the food processor on. This appetiser did better than my usual onion dip which is always the star of the party! Thanks for posting!
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- by: Shaunalynne
- 16 years ago
thank you so much for posting this! au bon pain makes one of my favorite sandwiches with chicken, tomato, romaine, mozzarella, and an artichoke spread. at $7 a pop, it’s an expensive favorite to have. i had all the ingredients but the spread, and i’m so glad i can now make the sandwich in entirety at home!
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- by: LVFOX
- 15 years ago
Great dip. I made a few changes due to lack of ingredients on hand. I used half parmesan half mozzarella and sprinkled with a little Tony Chachere’s (New Orleanians know what this is). I kept it hot in a mini crock pot and we dipped with tortilla chips. More people asked for a copy of the recipe than I’ve had in a long time. Excellent!
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- by: PICKLEDBEADS
- 14 years ago
I love this! I found this recipe many years ago and have made it several times. It’s always a hit. I’ve always followed the directions to a “T” except that I heated the processed ingredients in a pan on the stovetop. I would then put the dip in a fondue type bowl with a tea light underneath to keep the dip warm and creamy. (Although it tastes fine at room temp, too). Serve with water crackers.
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- by: Cookdap Member
- 14 years ago
I’ve made this a few times now and it always is a huge hit. I always make it with low fat cream cheese and low fat mayo which makes it an even healthier option and when used as a dip it’s a GREAT incentive to eat your veggies, since it pairs so well with zucchini and cauliflower. I usually serve it with a platter of sturdy veg, and pita chips & toasted baguette slices. If you have any leftover the next day just a few tablespoons makes for a healthy, special lunch too!
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- by: Zhamlau
- 14 years ago
I made this exactly as is, except I used lite mayo and reheated in the microwave the next day. It was very rich and creamy. Completely unaware of who made the dip, I had 4 different people at a work party exclaim that they had to know who made this dip. I proudly told them it was me, but humbly thanked allrecipes for the recipe. It does reheat well, but I had to mix it often to distribute the heat because it’s so thick. It makes an awful lot of dip, so use it for a party of at least 8 people.
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- by: SO96
- 13 years ago
Incredibly Delicous and wonderful appetizer! I’ve made a couple of times and everyone has loved it. I grate the parmesan cheese myself which is wonderful! I don’t have a food processor, so I just cut up and mix by hand and again, is fabulous. We usually service with tortilla chips and baby carrots. This is my new go to appetizer for guests and parties!
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- by: Mkstevens09
- 13 years ago
We enjoyed this. I used fat free cream cheese and mayo (I am sure the full fat ingredients would be even tastier). I am not a big fan of dill, so I replaced it with oregano and I am happy I did. If I were to make any changes to this recipe, I would only puree half the artichokes and chop the rest, and maybe top it with a little shredded cheese before baking.
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- by: Jennifer Defosse
- 12 years ago
I made this exactly as written except that I didn’t puree the ingredients. I chopped them instead. I found this to be pretty bland, but my sister (who admittedly prefers bland food) really enjoyed this. I might make this again with the addition of a quarter cup of jalapenos to see how that works out. Thanks for the recipe, Sarah.
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- by: Sherri
- 5 years ago
This is an awesome dish! I made it for a friends party and because she doesn’t like spinach artichoke dip but likes artichokes. I doubled the recipe and it turned out great! I didn’t have a food processor so I diced the artichokes up pretty small and then mixed everything together with an electric mixer and it worked out just fine. I did add extra parmesan on top. It got rave reviews and a few thought this would be really good on mushrooms. So thanks so much for sharing this recipe and giving me a great party recipe!
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