Hot Artichoke Dip

Hot Artichoke Dip

Good dippers: cooked fresh artichoke leaves, sliced large raw mushrooms, raw zucchini spears, chunks of French bread.
Course Appetizer
Cuisine American
Author RG Adams


  • 1 14 ounce can water-packed artichoke hearts drained
  • 1 ⁄2 cup sour cream
  • 1 ⁄3 cup mayonnaise
  • 1 ⁄4 cup fresh-grated Parmesan cheese
  • 1 ⁄4 cup fresh bread crumbs
  • 2 tablespoons butter or margarine melted
  • 1 tablespoon minced fresh parsley


  1. Preheat oven to 350°F.
  2. In a food processor or blender, puree the artichoke hearts, sour cream, mayonnaise and Parmesan cheese together.
  3. Spoon into a small, shallow, ovenproof casserole.
  4. In a small bowl, combine the bread crumbs, butter and parsley; mix well.
  5. Sprinkle evenly over the artichoke heart mixture.
  6. Bake, uncovered, at 350°F for 25 minutes, or until hot.

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