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.
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.
