Hot Artichoke Spread

SERVES: 6

SERVING SIZE: 3 tablespoons per serving

COOK TIME: 30 Min

The ultimate party food, our homemade Hot Artichoke Spread is sure to win you raves at your next get-together. Since it's so easy to make, it will always be ready in a pinch; that's part of what makes it so "hot"! So, don't miss this chance to show off your hot party dip as the best in town!

What You'll Need

1 cup mayonnaise
2 (13.75-ounce) cans artichoke hearts, drained
3/4 cup ,plus 1 tablespoon Parmesan cheese, divided
2 cloves garlic
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce

What to Do

Preheat oven to 350 degrees F. Coat a 1 1/2-quart baking dish with cooking spray.
In a food processor or blender, process all ingredients except 1 tablespoon Parmesan cheese until well combined. Pour into baking dish. Sprinkle remaining 1 tablespoon Parmesan over the top.
Bake 30 to 35 minutes or until golden and heated through.

Serving Tip!

We suggest serving this with crackers, sliced bread, or carrot and celery sticks!
Looking for more ways with artichoke? Try this Spinach Artichoke Crescent Ring or our Baked Spinach and Artichoke Dip.
For more delicious dips and spreads, check out our collection of Unbelievably Good Dip Recipes!
When it comes to tasty appetizers, you need our Maple Pecan Baked Brie or our Roast Beef Crostini to really impress.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 236
Calories from Fat 150
Total Fat 17g 26 %
Saturated Fat 3.5g 17 %
Trans Fat 0.0g 0 %
Protein 8.2g 16 %

Amount Per Serving % Daily Value *
Cholesterol 24mg 8 %
Sodium 863mg 36 %
Total Carbohydrates 13g 4 %
Dietary Fiber 1.7g 7 %
Sugars 1.8g 0 %

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tanyaa

Dec 12, 2011

This is the recipe I always use for artichoke dip (spread). I've been making it this way for years and it's always such a hit. It's requested again and again and I take it to almost every family gathering. If I show up without it I hear about it! This one is a classic!

ncqueenbee

May 24, 2013

same here. it really is a classic. sometimes i use half parm & half romano and/or asiago, which is a super delish variation...but it's impossible to go wrong with the original!