Artichoke Dip



1 can (13.75 ounces) artichoke bottoms

4 ounces Parmesan cheese, grated (1 cup)

1 cup sour cream

½ cup mayonnaise

2 garlic cloves, minced

¼ teaspoon ground red pepper

Cooking Instructions


1.      Heat oven to 350 degrees F. In a food processor fitted with a steel blade process artichokes, cheese, sour cream, mayonnaise, garlic and red pepper until well mixed.

2.      Transfer mixture to a heatproof serving bowl. Cook 25 minutes or until heated through.  Serve with crudités, crackers, or as a sandwich spread.




        A can of artichoke hearts, unseasoned and drained, can be used in place of the artichoke bottoms

        Romano cheese can be used in place of the Parmesan cheese

        Light sour cream can be used instead of full-fat sour cream

        Light mayonnaise can be used in place of full-fat mayonnaise


Make Ahead Tips:

        Make two days ahead and bring to room temperature before baking


Make it Quicker Tips:

        Use pre-chopped garlic

Preparation Time:

10 minutes

Cooking Time:

25 minutes

Ready In:

35 minutes

Servings: 12


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