I always request my daughter, Jennifer to bring her Hot Artichoke Dip to our Super Bowl party.
I don't know if she knows this or not, but one of my favorite thing to do the day after our Super Bowl Party is to eat the leftover dip. It is always better the next day after all those artichokes hearts marry with the mayonnaise, sour cream, Parmesan cheese, and all that garlicky goodness.
The dip comes together rather quickly with only six ingredients. I combine all the ingredient together in my food processor and then spread it in a stoneware dish from Pampered Chef. To have leftovers we always have to double the recipe. Hope you will try this wonderful hot dip and enjoy it as much as I do :)
Hot Artichoke Dip
Recipe Adapted from: Pampered Chef
- 2 jars (6.5 oz. each) marinated artichoke hearts, drained and coarsely chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained (I squeeze my out in a paper towel with my hands)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3/4 cup (3 oz.) freshly grated Parmesan cheese
- 1-2 garlic, minced
Preheat oven to 375 degrees F. Pour drained artichoke hearts in the bowl of a food processor with the metal blade inserted. Pulse 2 or 3 times to coarsely chop the artichokes.
Add the remaining ingredients and pulse 3 or 4 times until completely blended.
Spoon into the mini stoneware dish and spread evenly. Bake for 20-25 minutes or until bubbly.
Serve with fresh vegetable or pita chips.
Note: The dip can be refrigerated up to 3 days.