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Hot Artichoke Spread
(2 Votes)
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- 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.
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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!
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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!
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