A tangy hot artichoke dip — without spinach — made with pimentos, feta cheese and parmesan cheese. Serve it with pita chips, tortilla chips, crackers, pretzel thins, French bread or crostini at a party! Quick & easy, this recipe can be prepped ahead of time, then baked or made in a slow cooker.
For casual entertaining, you can’t beat a good dip. This hot artichoke dip is a crowd pleaser with a flavor profile that is so different than the spinach version.
Feta cheese, marinated artichoke hearts and pimento peppers give this creamy dip a tangy bite! Try it paired with your favorite wine or this red wine sangria and served with crackers, pita crisps or homemade tortilla chips.
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❤️ Why You’ll Love This Recipe
When it comes to entertaining, I love a quick and easy recipe. Sometimes you just want something that tastes great but isn’t very involved. (My Cream Cheese Pepper Jelly Appetizer, Baked Brie and Southern Style Pimento Cheese are other easy favorites!)
The prep time for this hot artichoke dip is minimal — 10 minutes max.
The recipe can be prepped ahead of time and baked later, in less than 30 minutes. Or you can throw it in a CrockPot a few hours before your party, and it will be ready to serve when guests arrive.
Want to see a brief overview of the process before diving into the recipe? Watch my web story on how to make hot artichoke dip.
Ingredients
For this recipe, you’ll need the following ingredients:
- Mayonnaise – My preferred brand is Duke’s. I don’t recommend fat-free mayo for this recipe.
- Sour cream – You can use full fat or light sour cream, but I wouldn’t use fat free.
- Marinated artichoke hearts – I used 1½ jars of artichoke hearts in this recipe because we like the dip loaded. But you can use a 13.75 oz. can instead or about 2¼ cups of thawed, frozen artichoke hearts. (The dip won’t be as flavorful if you don’t use marinated artichoke hearts.)
- Pimento peppers – These small peppers, which are used to stuff olives and make pimento cheese spread are usually sold diced and pickled in small jars.
- Garlic – The recipe calls for a clove of minced garlic, but you can add more.
- Feta Cheese – You can use feta crumbles or break up a block of feta. Just make sure not to include the brine or water the cheese was stored in.
- Shredded parmesan cheese – Use shredded parmesan, not the grated stuff you sprinkle on pizzas.
See recipe card for exact quantities and full instructions.
🔪 How to Make Hot Artichoke Dip
This easy recipe comes together in just a few minutes.
- Drain the artichoke hearts and chop them.
- In a mixing bowl, combine the mayonnaise, sour cream, drained pimentos, artichoke hearts, minced garlic, feta cheese and parmesan cheese. Stir until well mixed.
- Transfer to a pie pan or baking dish.
- Bake at 350℉ for 20 to 25 minutes, until browned. (If the top is not browning, you can increase the heat to a low broil for the last 5 minutes of baking time.)
- Serve hot artichoke dip with pita bread, pita chips, Wheat Thins crackers, tortilla chips or pretzel thins.
Hint: This recipe can be made ahead of time and stored in the refrigerator until ready to bake. To ensure that the hot artichoke dip is heated through, add an additional 5 or 10 minutes to baking time.
Slow Cooker Instructions
This recipe can also be made in a slow cooker. This is a great option for parties because the dip will stay hotter longer.
- Drain and chop the artichoke hearts.
- Combine the artichoke hearts with the mayonnaise, sour cream, pimentos, minced garlic and both cheeses in a mixing bowl. Stir until well mixed.
- Transfer the mixture to a small, lightly greased slow cooker. (This 3-quart mini CrockPot is a great size for dips.)
- Cover the CrockPot and cook on low for 2½ hours, stirring halfway through.
Variations & Substitutions
Depending on your taste preferences and the ingredients you have on hand, you can adjust this recipe to your liking:
- Omit the sour cream and use a total of 1 cup mayonnaise instead.
- Substitute frozen, thawed artichoke hearts for the marinated ones in this recipe. The dip won’t be as flavorful or tangy without the added spices from the marinade.
- Use a flavored or marinated feta cheese, such as tomato and basil.
- Substitute shredded asiago cheese or Romano cheese for the Parmesan in this recipe, or use a blend.
- Add more garlic, or omit the garlic completely, depending on your preference.
- Substitute chopped, roasted red peppers for the pimentos.
Storage
If you have leftovers of Hot Artichoke Dip, store them in an airtight container in the refrigerator for up to 4 days.
Reheat leftovers in the microwave or in the oven at 300℉ until heated through.
Frequently Asked Questions
Because this recipe contains mayonnaise and sour cream, I do not recommend freezing it.
Freezing may cause those ingredients to separate, and it might affect the texture of the dip.
You can prepare this recipe a day or two in advance.
For best results, mix all the ingredients together and store them in an airtight container in the refrigerator.
When you’re ready to bake the dip, transfer the mixture to a pie pan or baking dish and bake at 350℉. You may need to cook it for 5 to 10 minutes longer to ensure everything is heated through.
More Party Food Recipes
If you liked this Hot Artichoke Dip recipe, you may also enjoy these other appetizers and entertaining favorites:
- Cream Cheese Pepper Jelly Appetizer
- Easy Homemade Cheese Ball
- Better Than Takeout Pork Fried Wontons
- Gourmet Pimento Cheese Spread
- Firecracker Spicy Saltines
Pin This! Baked Hot Artichoke Dip
🎥 Recipe Card & Video
Best Hot Artichoke Dip
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- 2¼ cups marinated artichoke hearts (drained and chopped)
- 2 ounces Pimento peppers (diced and drained)
- 8 ounces feta cheese
- ¾ cup Parmesan cheese (shredded)
- 1 clove garlic (minced)
Instructions
- Preheat the oven to 350℉.
- In a mixing bowl, combine mayonnaise, sour cream, artichoke hearts, pimentos, minced garlic, feta cheese and Parmesan cheese.
- Stir to mix well. When combined, transfer to a pie pan or baking dish.
- Bake for 20 to 25 minutes, until browned on top. (For the final 5 minutes of cooking time, you may want to raise the temperature to a LOW BROIL to help with browning.)
- Serve hot with pita chips, pretzel thins, French bread, wheat crackers or tortilla chips.
Video
Notes
Make Ahead Instructions
- Recipe can be prepared a day or two in advance.
- For best results, mix all the ingredients together and store in an airtight container in the refrigerator. Do not bake until you’re ready to serve.
- When you’re ready to serve, transfer the dip to a baking dish and bake at 350℉ for 25 to 35 minutes, or until heated through.
Slow Cooker Instructions
- Combine all ingredients in a mixing bowl. Stir until well mixed.
- Transfer to a small, lightly greased slow cooker. Cover and cook on low for 2½ hours, stirring halfway through.
Variations & Substitutions
- Omit the sour cream and use a total of 1 cup of mayonnaise instead
- Substitute frozen, thawed artichoke hearts for the marinated ones
- Use a flavored or marinated feta cheese, such as tomato and basil
- Substitute shredded asiago cheese or Romano cheese for the Parmesan, or use a blend.
- Increase the amount of garlic or omit it completely, depending on your preference
- Substitute chopped, roasted red peppers for pimentos
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