With the yummy artichoke hearts and two kinds of cheese, this Hot Artichoke Dip recipe is the perfect thing to make for parties and game day at home. It's a no-spinach recipe that is such a simple appetizer to make - hearty, filling and SO good!
This post was originally published on January 7, 2021, and has now been updated with updated links, and more information and instructions!
Jump to:
I'll never forget that time my sister came home from college and made this delicious Hot Artichoke Dip. It felt like she brought a gift. A beautiful, flavorful, cheesy gift.
And it's now an easy appetizer recipe that I serve often.
You may notice that something is missing from this recipe. That's right, no spinach. I'm not a spinach fan. So I don't want it in near my appetizers. So this is happily a No Spinach Artichoke Dip recipe.
I suggest that you double this recipe because your guests will polish this off faster than you can say "spinach is gross."
And if you are an Artichoke Dip fan, you'll also want to try out my Artichoke Dip Sliders. They use this same recipe on Hawaiian Rolls for a decadent treat!
Ingredients
To make this simple artichoke dip without spinach you'll need mayo, Parmesan cheese (shredded), Swiss cheese (also shredded), garlic (minced), and some artichoke hearts (non-marinated, drained and chopped).
So, look. I am not a mayo fan. Like, it's super gross. (I did have to try to make cookies with mayo though, just because!)
But some dip recipes just need it. It's what helps to make this dip a little creamier.
Because if you look at the ingredients, it's basically cheese. But there's nothing wrong with that, now is there?
Also, I don't like artichoke hearts. I would never eat one, willingly, on its own. But with two kinds of melted cheeses? Suddenly it's the best food ever.
Directions
Mix and heat.
That's how quick and easy this dip is.
Ok, I guess if you want to be more detailed, you'd preheat the oven to 350 degrees.
Then mix all the things and bake for about 25 minutes. Or until golden and bubbly.
This Artichoke Cheese Dip is creamy and flavorful. It's best right out of the oven, but it's still great after it cools down.
The texture changes (it gets a little clumpy) but all that delicious flavor is still all there! Yum!
And when I say it's creamy, I mean the flavor. The texture of this dip is not smooth like a cream cheese-based dip. Just know that going in.
Flavor Upgrades
And there are all kinds of ways that you can modify this dip to give it different flavor profiles:
- You can add spinach (if you like that kind of thing).
- You can add green chiles and swap out the parmesan for jack cheese.
- You can add roasted red peppers to add even more flavor.
- The addition of bacon wouldn't hurt anything.
- Cream cheese would make this even more creamy and tangy which would be delish! It would also help to stretch the recipe if you are serving a lot of people.
Frequently Asked Questions
No, but you can get this dip to be more dippable by using a smaller, deeper baking dish.
If you put it in an air-tight container, you can keep this in the fridge for about 4 days. But I doubt you'll have much leftover. This dip usually gets gobbled up!
I prefer to scoop up this warm, cheesy dip with Tortilla Chips. It's almost like eating nachos in dip form.
I like the crispness of Tostitos and the Tostitos Scoops that are pictured are a really good option.
But it's also great with celery and other cut vegetables.
I've used this dip to make Artichoke Dip Sliders! YUM!
A few more easy recipes you might also enjoy!
- Hot Green Chile Dip Recipe
- Best Beer Cheese Dip (Enjoyed hot or cold!)
- Old Bay Dipping Sauce for Potato Chips
- Baked Hot Bacon Cheese Dip
- Jalapeno Cream Cheese Sour Cream Dip
Save this and Pin it for later!
If you want to save this recipe make sure you Pin it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and YouTube. If you make this recipe make sure to tag me in your photos and leave a star rating below!
Hot Artichoke Dip Without Spinach
Ingredients
- 28 ounces artichoke hearts, unmarinated drained and chopped
- 1 ½ cups Parmesan cheese shredded
- 1 ½ cups Swiss cheese shredded
- 1 cup mayo
- 3 cloves garlic crushed
Instructions
- Combine the artichoke hearts, mayo, garlic, Parmesan and Swiss cheese in a 2 ½ quart, oven-safe, baking dish.
- Heat, uncovered for approximately 25 minutes in a 350 degree oven.
- The dip should be bubbly and melted through.
- Serve warm.
- Serve with tortilla chips.
Notes
- You can add spinach (if you like that kind of thing).
- You can add green chiles and swap out the parmesan for jack cheese.
- You can add roasted red peppers to add even more flavor.
- The addition of bacon wouldn't hurt anything.
- Cream cheese would make this even more creamy and tangy which would be delish! It would also help to stretch the recipe if you are serving a lot of people. Grab 8 ounces and add it before you put this dish in the oven. Make sure to stir well.
Leave a Reply