Super Easy Artichoke Dip

Rating: 4.63 stars
27 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This hot, cheesy artichoke dip with sun-dried tomatoes is delicious, and always a big hit!

By BILLSFRAN
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.

  • Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.

Nutrition Facts

Per Serving:
125.4 calories; 5.2 g protein; 3.9 g carbohydrates; 13.9 mg cholesterol; 328.8 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Chef Cee
Rating: 5 stars
11/05/2009
This is very delicious I've made it many times for a slightly fancier dip. I sprinkle the Parmesan on top instead of mixing it into the dip. I've served it with twisted herbed breadsticks for a heartier appetizer. Read More
Helpful
(46)

Most helpful critical review

qcky8652
Rating: 1 stars
05/03/2011
I added 1 3/4 cups ( 8 ounces= 1 cup) marinated artichoke heart instead of canned artichoke hearts. I didn't add the sun-dried tomato. I tried sun-dried tomatoes in different recipe and never got used to it; it has an odd taste to me. Otherwise I follow the recipe to the letter and I baked it around 25-30 minutes. The cheese didn't melt properly so I put it back for another 10 minutes took it out and decided to try it out anyway. It was so salty! Didn't like it at all! Read More
Helpful
(2)
27 Ratings
  • 5 star values: 20
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef Cee
Rating: 5 stars
11/05/2009
This is very delicious I've made it many times for a slightly fancier dip. I sprinkle the Parmesan on top instead of mixing it into the dip. I've served it with twisted herbed breadsticks for a heartier appetizer. Read More
Helpful
(46)
tizzylizz
Rating: 5 stars
01/19/2010
Made this because I had some sun-dried tomatoes to use up. I thought it tasted even better then the regular artichoke dip. I took it to a party and it disapperared before most of the other appetizers on the table and also before the other regular artichoke dip someone else brought. Lots of positive comments. Do not omit the sun-dried tomatoes--it makes it extra good! Read More
Helpful
(42)
Chris Neforos
Rating: 5 stars
02/06/2011
Delicious! I used fresh grated asiago cheese in place of the parmesan because I like that better and that's what I had at home. Sprinkled a little sweet paprika on top before putting it in the oveen just to give it a little color. Nice and easy. I mixed the ingredients the night before we had company over and put it in the oven shortly before our friends arrived so it was easy to just pull out and serve. Read More
Helpful
(22)
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Friar Matt
Rating: 5 stars
06/01/2010
It was super easy but super tasty as well. I used the sun-dried tomatoes and served in a toasted bread bowl. Read More
Helpful
(15)
Holiday Baker
Rating: 4 stars
01/15/2011
I love artichokes so I had to try this. This was good especially considering how quick it was to make. It was a little garlicky but I think it may have also been the size of the cloves I used. I am not sure so if I make again I will cut back on the garlic a bit. I left out the sun-dried tomatoes because they were optional and I do not care for them anyway. I might try them that way for a party though for some added color. My dip melted all together in the oven but didn't get a light golden brown like the picture even keeping it in the oven a tad longer. But I don't think that affected the flavor. Next time If I decide to make again I might also try lite mayonnaise as the cheese is already rich enough. Either way the whole pan got eaten! Read More
Helpful
(14)
amyi
Rating: 5 stars
03/05/2010
deeeeeeelish! i live in italy and our mozzarella has more moisture in it than the overseas version so the consistency was a little runny until it cooled a bit but the taste was really & truly exceptional! i will definitely be making this again! Read More
Helpful
(12)
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Scott Buckley
Rating: 5 stars
12/22/2009
Can't go wrong with this one... What's so great about it as well you can add extras to it! One thing I did to add some "bite" was mix some ground Jalapenos to it... My friends loved it! Read More
Helpful
(9)
Leezil
Rating: 5 stars
11/23/2010
I loved this recipe and so did my guests. It was very easy to make. I did use smoked sun-dried tomatoes-which made it even better! Definitely try this one-you won't be disappointed! Read More
Helpful
(7)
KELLEN65
Rating: 4 stars
03/16/2010
I didn't have the tomatoes so I used roasted red peppers. I was good but needed something. Read More
Helpful
(5)
qcky8652
Rating: 1 stars
05/03/2011
I added 1 3/4 cups ( 8 ounces= 1 cup) marinated artichoke heart instead of canned artichoke hearts. I didn't add the sun-dried tomato. I tried sun-dried tomatoes in different recipe and never got used to it; it has an odd taste to me. Otherwise I follow the recipe to the letter and I baked it around 25-30 minutes. The cheese didn't melt properly so I put it back for another 10 minutes took it out and decided to try it out anyway. It was so salty! Didn't like it at all! Read More
Helpful
(2)
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