Three Cheese Hot Artichoke Dip

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 1 (8 ounces) block cream cheese, softened
  • 2 cups mayonnaise
  • 1 (14 ounces) can artichoke hearts, drained and chopped
  • 2 green onions, sliced thin
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • Dash hot sauce
  • Dash Worcestershire sauce
  • Salt and pepper
Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    I agree it was amazing! This was worth 5 stars. So glad I followed the recipe as stated.
    This was amazing as is!!!! I just made it (doubled the recipe) for about 35 people and got rave reviews!!! Thanks Paula! It really was good, not just because it's from Paula as stated in the review below.
    People give it 5 starsjust because it has Paula deens name on it. No offense intended to Paula deen. This was not worth 5 stars. So glad I did not follow the recipe as stated.
    The is an easy to please appetizer. I made half a recipe and it served 7 with crostini. I would suggest adding garlic or jalapeños or banana peppers next time as recommended by others. I used part Swiss and part Monterrey and made sure the top was a nice golden brown before serving. I will definitely make again.
    Excellent! I did substitute 1 cup of mayo for a can of cream of onion soup and omitted the onions. I also added two minced garlic cloves and substituted the mozzarella for a six cheese Italian blend. I forgot the salt but it didn't need it, and the bacon idea couldn't hurt. If it was just for me I would add a small can of minced jalapenos, but most of my family thinks ketchup is too spicy.
    I've made a variation of this before but couldn't remember the exact recipe and I came across this Paula Deen recipe and thought it sounded basically the same although I don't believe I used cream cheese in my previous recipe. This had a good flavor but the oil was RIDICULOUS. I think 2 cups of mayo is way too much, thus resulting in copious amounts of oil (had to turn the dish upside down to drain three times and it was STILL oily!) Next time I will try subbing with part sour cream.
    This was excellent. My first attempt at it and it was perfect.
    Totally oily from the Mayo. Is 2 cups correct?
    After reading a few of the reviews, I modified it a little to give it a bit more kick! No disrespect to Paula :). Here you go: I used 1/2 cup mayo and 1/2 cup sour cream. I used 1/2 cup Monterey Jack cheese and 1/2 pepper jack cheese. I added approx. 1/4 tsp. onion powder and garlic powder and a dash of ground red pepper. I added a double dash of hot pepper sauce and Worcester sauce. I added an additional jar of marinated artichoke hearts because it was looking a bit too creamy. I sprinkled pepper jack and Parmesan on top and it gave it a nice crusty light brown topping and baked for 35 minutes. I served with veggie chips sold at Costco and warmed tortilla chips and it was excellent! Even my husband who is not a fan of spicy never said a word and inhaled a bowlful! There are many other variations that could be added to this: spinach, crab meat, different cheese combos just to name a few. I will definitely be making this for Christmas Eve!
    add garlic. i never have leftover of this one.
    There are a million artichoke recipes, but this one got RAVE reviews as "The Best!". Split the mayo-half sour cream, added a little can of diced jalapenos, and crumbled bacon on top. :-) (Oh, generous on the worchestshire sauce!)
    Insanely delicious!!! Made just as recipe called for except for probably twice the hot sauce. I serves more like 6-8 because it is so rich.
    really amazing! I added some spinach that i satueed in some olive oil, garlic with some a little crushed red pepper flakes turned out great
    easy & delicious!!
    LOVE THIS DIP! Served it at a dinner party & was a hugh hit. Will be using this one again & again!
    This dip was good, but I wasn't blown away by it. My friends loved it, but I might add a few different ingredients to jazz it up a bit.
    Superb!! I made this exactly as the recipe asked and served with pita chips, veggies and toasted rye bread for a Christmas app. I was asked to make it agan for NYE ... it was a smash!
    I made this dip pretty much as described here and added bacon, knowing there would be men aged 18 to 78 at the party. Everything is better with bacon, right? Well, it was a HUGE success!! I will definitely make this again.
    I made this as a Christmas appetizer and it was a hit! I made it exactly as the recipe says and it was perfect!
    Excellent as a jumping off point, but you should tinker according to your tastes. I doubled the recipe, and made some changes of my own and those suggested by other reviewers. For the doubled recipe, I used 2 cups real mayo, 2 cups reduced fat sour cream. I used 16 oz. reduced fat cream cheese, 1 cup part-skim mozz, 1 cup pepper-jack (it needed this kick!, and real parmigiano-reggiano. I also added one box frozen (drained chopped spinach. I covered the top with parm and mozz for a browned crust. In my opinion it needed the tang of the sour cream, and the spice kick of the pepperjack...the original recipe would likely lean to the bland. I used a total of 4 sliced scallions, and you couldn't even taste them....I will add a whole bunch next time, and may skip the mozz and do all pepperjack.
    A real keeper.
    This was a hit! My family ate it all up and asked me to bring it for Christmas dinner. Super easy to make ahead and then bake 40 mins. before guests arrive. It has to cool before eating so plan for some time before digging in.
    This is a good base recipe, something that can be changed to fit your personal taste, which is why I give it 4 stars (gotta show a little love for Paula, as always. It also makes a really big portion, which is great for parties.  
     
    With that being said, it calls for WAY too much mayo. I personally like mayo, a lot, and I'm not a health nut or someone who thinks that everything should be organic, yet I still found it to be overpowering in this dish. It was a big hit at my Christmas Party, but I felt like I was just dipping my tortillas chips into a jar of mayo that had artichoke chunks in it.  
     
    I followed the recipe exactly, but next time I may use a combination of different bases, or maybe a lighter mayo, rather than just cream cheese and 2 cups of plain mayo <yikes>!!
    I love rainforest cafes artichoke dip and have tried several recipes to find it and wasn't able to find one close to theirs. This dip was so much better than theirs. It was so good. I also tried a variation of using small shrimp instead of artichokes and it was great as well.
    I have to agree with the 5 star rating. After reading the other reviews I did cut the mayo to just 1 cup. It was a hit, lots of yummms and OMG, that is good. I will certainly make this again.
    I made this for Sunday football for my husband and I and we ate half of it in one sitting. I did add jalepenos which added just the right amount of heat.
    I took Three Cheese Artichoke Dip to a School Music Reception. People came up to me to say they had tasted my dip and had to find out who found out who made it. I kept hearing the word "amazing". I made a couple of changes. I didn't have green onions, so I used onion powder to taste. My major change was making it in my crockpot. It worked perfectly. My friends kept asking where I found this amazing recipe. I'll be preparing it again to serve on our Christmas Eve buffet. I think a major difference in this recipe and others is that Paula tells you to beat the first couple of ingredients with an electric mixer. That produces a wonderful smoothness. I chop the artichoke into very fine pieces with a chopping knife, and I always use Hellman's mayo. If you use your crockpot, just be sure to use the low setting so you don't get that brown crusty cheese around the sides and keep it stirred. I served with corn chips, but pita chips would go wonderfully. It's a 5 Star Recipe in my book!
    Amazing! Everyone at the party asked for the recipe. I did have to blot all the grease prior to serving-and it was A LOT! not good for you, but delish!
    Big hit and recipe requests always! I double the amount of artichokes, use 1 cup mayo and 1 cup sour cream (result is less greasy and more creamy, 1/4 tsp or less garlic powder, also more generous with worchestershire and tabasco. I also top with parmesan cheese creating a golden brown crust on top. Some of my modifications are from previous reviews...It's so fast and easy to make that I have also started making two for larger gatherings. I bake and serve in Emile Henry pie pans for a beautiful presentation and easy access dipping. I serve with pita chips and/or crudites.
    We added crab and shrimp to this and it became an instant classic for girls night in. Everyone LOVED it!!!!!! Paired with a loaf of french bread and an apple tini, this recipe will be our go to! Very little prep and easy to find ingredients; simple to make but very sophisticated.
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