Some of the best party recipes are the ones that don’t ask much of you—just a bowl, a quick stir, and the oven. Hot Artichoke Dip from Pam Thompson is exactly that kind of crowd-pleaser: creamy, savory, and baked until the top turns melty and golden.
The ingredient list is refreshingly straightforward. A can of artichoke hearts brings that distinctive tang, while mayonnaise and sour cream create a smooth base that bakes up rich without turning oily.
The real “secret weapon” is the onion soup mix, which quietly seasons the whole casserole with a big, savory flavor punch. Add Swiss or mozzarella, and you’ve got a warm dip that practically begs for crackers and toasted bread.
I can understand why Pam kept the method simple—when a dish comes together this fast, it leaves you time to set out dippers and actually enjoy your guests. The only detail that really matters is draining the artichokes well so the dip stays thick. If you want to prep ahead, you can mix everything, cover, and refrigerate, then bake right before serving so it hits the table hot and bubbly.
Pam even offers a clever variation: if you’d rather serve it cold, skip the Swiss, add a little Parmesan, and don’t bake at all. It’s the same cozy flavor in a different format, which is perfect when you’re building an appetizer spread. Whether you serve it warm from the oven or chilled from the fridge, this is one of those creamy artichoke dips that disappears quickly—so a second casserole isn’t a bad idea.
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.
I’m pulling this recipe from 75 Years of Caring and Sharing (2006), a Jersey County community cookbook created by the Jersey County Homemakers Education Association. These are the kinds of tried-and-true home recipes that once lived on stained recipe cards and church-supper tables—simple comfort food built for real life, and exactly the kind of cooking I want to preserve.
