Artichoke Dip


  • Nonstick cooking spray
  • One 14-ounce can quartered artichoke hearts, drained
  • One 8-ounce package cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup grated Parmesan
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • Hot sauce, optional
  • 1 to 1 1/2 tablespoons vegetable oil
  • 1 1/2 cups very thinly sliced leeks (sliced lengthwise)
  • Baguette slices or assorted crackers, for serving


Food Network Invites You To Try This Artichoke Dip Recipe From Paula Deen.

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