Hot Artichoke Dip
A warm, bubbly artichoke dip with onion soup seasoning and melty cheese, baked until golden. It’s rich, simple, and made for crackers, crostini, or veggie dippers.
Servings: 3 cups
Cost: $9-12
Equipment
- Mixing bowl
- Can opener
- Cutting board and knife
- Quart casserole dish
- Oven
- Measuring cups
- Mixing spoon or spatula
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
Recipe Tips
- 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.