Sandra This Paula Deen Artichoke Dip is a creamy and cheesy recipe, which is made with artichoke hearts and Parmesan cheese. It’s the perfect party appetizer, ready in about 30 minutes.
Paula Deen Artichoke Dip Ingredients
- 1 (8-ounce) can artichoke hearts (not marinated), drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, softened
- 1 1/4 cups freshly grated parmesan cheese, divided
- 1 clove garlic, minced
- Dried dill weed, to taste (fresh or dried)
How To Make Paula Deen Artichoke Dip
- Prep the oven and mix the base: Preheat the oven to 350°F. In a mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, and 1 cup of the Parmesan cheese. Mix until smooth.
- Add the artichokes: Stir in the chopped artichoke hearts and a little bit of dill weed to taste.
- Assemble and bake: Place the mixture in a greased baking dish (an 8×8-inch pan or a pie pan works well). Sprinkle the remaining ¼ cup of Parmesan cheese on top.
- Bake until bubbly: Bake for about 20 minutes, or until the dip is hot and bubbly around the edges. Serve warm.
Recipe Tips
- Can I make this ahead of time? Yes, this is a perfect make-ahead dip. You can assemble the entire dip in the baking dish, cover it, and store it in the refrigerator for up to one day. Just let it sit at room temperature for about 30 minutes before baking.
- How to make it healthier? For a lighter version, you can substitute the sour cream with an equal amount of plain Greek yogurt and use low-fat cream cheese.
- Can I add spinach? Absolutely. To make a classic spinach artichoke dip, thaw a package of frozen chopped spinach and squeeze it very dry. Mix the spinach in with the chopped artichokes before combining with the cream cheese mixture.
- Can I use a different cheese? A cup of shredded mozzarella cheese can be added to the mixture along with the Parmesan for an extra cheesy and stringy dip.
What To Serve With Artichoke Dip
This warm and creamy dip is a crowd-pleaser and is perfect for dipping.
- Sturdy crackers or pita chips
- Toasted baguette slices (crostini)
- Fresh vegetables like carrot sticks, celery, and bell pepper strips
- Chunks of sourdough or pumpernickel bread
How To Store Artichoke Dip
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through.
Artichoke Dip Nutrition Facts
- Calories: 315kcal
- Fat: 26g
- Carbohydrates: 6g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The recipe specifies artichoke hearts that are not marinated. Marinated ones are packed in an oil and herb mixture that will alter the flavor and can make the dip oily. It’s best to use artichoke hearts packed in water or brine.
This can sometimes happen if you use a lower-quality mayonnaise or if the dip is baked at too high a temperature, causing the fats to separate. Using full-fat, good-quality ingredients and baking at 350°F should prevent this.
Yes. You can mix all the ingredients together and place them in a small slow cooker. Cook on low for 1-2 hours, stirring occasionally, until hot and bubbly. This is a great way to keep the dip warm during a party.
Try More Recipes:
- Paula Deen Stuffed Peppers Recipe
- Paula Deen Salmon Cakes Recipe
- Paula Deen Chicken Fried Pork Chops Recipe
Paula Deen Artichoke Dip Recipe
Description
A classic, creamy, and incredibly easy baked artichoke dip with Parmesan cheese, perfect for parties and gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a bowl, combine sour cream, mayo, softened cream cheese, garlic, and 1 cup of the Parmesan cheese until smooth.
- Stir in the chopped artichoke hearts and a pinch of dill.
- Spread the mixture into a greased baking dish.
- Top with the remaining ¼ cup of Parmesan cheese.
- Bake for about 20 minutes until hot and bubbly.
- Serve warm with crackers, bread, or vegetables.
Notes
- For the creamiest result, make sure your cream cheese is fully softened to room temperature before mixing.
- Using freshly grated Parmesan cheese from a block will provide the best flavor and melt.
- This dip can be fully assembled up to a day in advance and refrigerated; just add a few extra minutes to the baking time.
- For easy cleanup, use a disposable foil pan or line your baking dish with parchment paper.
