Hot Artichoke Dip Without Spinach

Close up of hot artichoke dip in a baking dish.

5 from 6 votes

This tangy and delicious Hot Artichoke Dip recipe is perfect for any party or whenever you need an easy appetizer. With just a few ingredients this simple dip is great for game day and beyond!

Prep Time5

Cook Time25

Total Time30

Course: Appetizers

Cuisine: American

Servings: servings

Calories: 331kcal

Author: Sharon Garofalow

Ingredients

28 ounces artichoke hearts, unmarinated drained and chopped
1 1/2 cups Parmesan cheese shredded
1 1/2 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 1/2 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

Some variations you can make are:

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.

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!

Nutrition