The recipe
A Short Ingredient List Doing a Lot of Work
Hot Artichoke Dip, attributed to Pam Thompson, combines artichoke hearts, onion soup mix, mayonnaise, sour cream and Swiss or mozzarella.
The onion soup mix supplies most of the seasoning, while the artichokes provide texture and the cheese creates the warm melted finish.
The source method is concise: combine the ingredients, transfer to a one-quart casserole and bake uncovered for 30 minutes. A separate cold variation is preserved in the recipe notes.
Why it matters
Why This One Is Worth Bringing Back
Hot Artichoke Dip is a useful example of how compact community-cookbook recipes can be. Artichoke hearts, onion soup mix, mayonnaise, sour cream and cheese create the entire dish; there is no long seasoning list or separate sauce.
The onion soup mix does most of the seasoning work, while the artichokes provide texture and acidity. The source also gives two cheese directions—Swiss or mozzarella—and preserves a cold variation that swaps the Swiss for Parmesan and skips the baking altogether.
The recipe is attributed to Pam Thompson. To see how the same cookbook handles similar ingredients differently, compare the slow-cooked Spinach Artichoke Dip and the roux-based Hot Cheesy Spinach Dip.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Choose your cheese
The original recipe already gives you two paths: Swiss or mozzarella. Swiss makes the dip a little nuttier and more assertive; mozzarella keeps it milder and gives the top more stretch. That choice comes from the source itself, not from a modern rewrite.
Lighten the base
Editorial suggestion, not source-tested: replace up to half of the sour cream with plain Greek yogurt. The dip should stay creamy, but expect a tangier flavor and a slightly firmer texture.
Make it ahead
For a modern make-ahead approach, assemble the dip, cover it and refrigerate it until you are ready to bake. Because it will be starting cold, use bubbling edges and a hot center as your doneness cues rather than inventing a fixed extra baking time.
Try the cold variation
This one is actually in the original cookbook: omit the Swiss cheese, add 1/4 cup Parmesan and skip the baking step. It is a useful reminder that the source already imagined this recipe working as both a hot and a cold dip.
Gluten-free note
Most of the ingredient list is naturally gluten-free, but packaged onion soup mix can vary by brand. If gluten is a concern, check the label and use a certified gluten-free soup mix rather than assuming every packet is the same.
Recipe card
The Preserved Recipe
Hot Artichoke Dip
Ingredients
- 1 can artichoke hearts drain and chop
- 1 env. onion soup mix
- 1 c. mayonnaise
- 1 8 oz. sour cream
- 1 c. Swiss or Mozzarella cheese about 4 oz.
Instructions
- Combine all ingredients.
- Put into a 1 quart casserole.
- Bake, uncovered, 30 minutes.
Notes
- Drain the artichokes well and chop them small so every scoop gets plenty of flavor.
- Use room-temperature sour cream and mayo so everything mixes quickly and evenly.
- Shred the cheese yourself for smoother melting and a better golden top.
- For easy hosting, mix everything in advance, refrigerate, then bake right before guests arrive.
- Cold dip option (from the recipe note): omit the Swiss cheese, add 1/4 cup Parmesan cheese, do not bake.
- Add a handful of chopped spinach for a spinach-artichoke vibe without changing the method.
- Gluten-free: serve with corn chips, GF crackers, or sliced bell peppers.
- Dairy-free: use plant-based mayo, sour cream, and mozzarella-style shreds.
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
More From This Cookbook
Explore more recipes preserved from 75 Years of Caring and Sharing.
