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Artichoke Cheese Dip

Rated as 4.23 out of 5 Stars

"A wonderful, rich appetizer, that is extremely delicious with toasted French Bread."
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Ingredients

servings 216 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
  3. Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

Nutrition Facts


Per Serving: 216 calories; 20.5 g fat; 3 g carbohydrates; 5.6 g protein; 25 mg cholesterol; 382 mg sodium. Full nutrition

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Reviews

Read all reviews 68
  1. 81 Ratings

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Most helpful positive review

Took quite a bit of tweeking, but good results. I doubled recipe and also added thawed chopped spinach. Added about a cup of sour cream and 8 oz. cream cheese instead of all the mayo. Also ga...

Most helpful critical review

Tasted wonderful (a TINGE too much mayo, maybe) but a thin layer of grease rose to the top upon re-heating...if anyone could post how to avoid this, I'd be happy to make it again.

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Took quite a bit of tweeking, but good results. I doubled recipe and also added thawed chopped spinach. Added about a cup of sour cream and 8 oz. cream cheese instead of all the mayo. Also ga...

This was very easy and YUMMY! But it doesn't make enough - I doubled the recipe and it was just enough for an appetizer for 4 artichoke loving adults. If you're making it for a party you'll pro...

Taste as good, if not better than any restaurant. I used the whole can of artichokes and added extra on the cheeses. Only "extra" ingredient I added was about 5 cloves of minced garlic. The g...

Tasted wonderful (a TINGE too much mayo, maybe) but a thin layer of grease rose to the top upon re-heating...if anyone could post how to avoid this, I'd be happy to make it again.

This is great! I used 1/2 mayo, 1/2 cream cheese, and garlic. Of note: recipe calls for canned artichoke hearts, NOT marinated ones. This is probably the problem some have had with the "grease" ...

I made this for Christmas and got RAVE reviews on it from many of my relatives! Everyone agreed it is best eaten warm. Also, I made it the night before and then re-heated before everyone came o...

sooo easy and soo good! Simple but delicious. I usually quadruple this recipe and bake in a large casserole or 9x13 glass pan for parties.

I really love the taste of this but I thought it was too oily. I had to keep scooping the oil out of it, making it difficult to put out and serve to guests.

This dip was a hit with all during the holidays!!