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Creamy Hot Artichoke Dip

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1 tablespoon butter
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 (14 ounce) can plain artichoke hearts in water, drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup grated Parmesan cheese
1-1/2 cups shredded Provolone cheese
1 cup shredded Havarti cheese
1/2 cup shredded mozzarella cheese

Creamy Hot Artichoke Dip

Creamy Hot Artichoke Dip is a wonderfully festive recipe that is perfect for entertaining.

  • Serves 8
  • Easy

About This Recipe

Creamy Hot Artichoke Dip is a wonderfully easy and festive recipe that is perfect for the holidays. It’s kind of like the classic recipe, but with additions that make it even more delicious and beautiful. I serve it with fun little appetizer knives that are designed to look like Christmas ornaments.

This classic recipe combines chopped artichokes with onions, cream cheese, mayonnaise, and several kinds of cheese. I add garlic and red bell pepper for more flavor and color. This dip is delicious served with French bread slices, crackers, and breadsticks.

There are no real tricks for making this dip the best it can be. Just make sure that the cream cheese is softened, and that you buy only plain artichoke hearts. not the marinated kind. The marinated hearts have too much flavor and will overpower the dip.

Serve this dip as a starter for your Christmas and holiday parties, or as part of an appetizer party menu. I like to throw these types of parties. They are fun and more interesting than a sit-down dinner, especially at this time of the year. A good combination is Phyllo Meatball Cups, Creamy Sausage Cheese Balls, and Devils on Horseback, along with this dip.

If you have leftovers, refrigerate them within two hours of taking the dip out of the oven. You can reheat them and serve them as a dip, or use them as a sandwich spread. The recipe also makes a great stuffing for manicotti or large pasta shells.

How to make the best Creamy Hot Artichoke Dip

  • Soften the cream cheese by unwrapping it and placing it on a microwave safe plate. Microwave on 50% power for 1 minute, then remove and check the cheese. You can continuing microwaving for 20 second intervals until the cheese is soft but not melted.
  • Use your favorite combination of cheeses in this recipe. Use Pepper Jack cheese if you like it spicy or try Gouda or Gruyere.
  • You can make this dip ahead of time. Just cover it in the pan and refrigerate it up to 24 hours. When you want to eat, bake it for 10 minutes longer than the stated time until hot and bubbling. Don’t overbake or the dip will separate.



Preheat the oven to 350°F. Spray a 9-inch square baking dish with nonstick cooking spray.


In a large saucepan over medium heat, melt the butter. Add the onion and garlic; cook and stir for 2 to 3 minutes or until the onion is tender. Add the red bell pepper and sauté for another minute. Remove from the heat.


Chop the artichoke hearts into bite size pieces.


Put the cream cheese into a large bowl and beat until soft and fluffy. Gradually beat in the mayonnaise until smooth.


Add half of the Parmesan cheese and all of the provolone, Havarti, and mozzarella cheeses and stir to combine. Then stir in the sautéed vegetables and artichoke hearts.


Spoon the mixture into the prepared pan and spread evenly. Top with the remaining 1/2 cup Parmesan cheese. Bake for 25 to 35 minutes or until the dip is hot, starts to bubble around the edges, and starts to brown on top. Serve warm.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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