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baking dish of hot artichoke dip on a board with crackers, pita triangles and a glass of red wine

Best Hot Artichoke Dip

A flavorful, tangy hot artichoke dip (minus the spinach). This version is made with marinated artichoke hearts, feta cheese and pimento peppers.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American, Mediterranean
Servings 10 servings
Calories 278 kcal

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

  1. Combine all ingredients in a mixing bowl. Stir until well mixed.
  2. 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

 

Storage

Store leftovers an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 300℉ until heated through.

Nutrition

Calories: 278kcalCarbohydrates: 4gProtein: 7gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 39mgSodium: 661mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 837IUVitamin C: 16mgCalcium: 224mgIron: 1mg
Keyword appetizer, artichoke, cheese, dip, feta, vegeterian
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