Artichoke Spread Recipe -
Artichoke Spread Recipe
  • READY IN 30 mins

Artichoke Spread

Recipe by  

"A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
  3. Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2006

This recipe is super! However, instead of making a spread, I used this to make artichoke dip for tortilla chips and Italian bread. In doing so, I skipped the food processor and coarse chopped the artichoke hearts by hand and used a garlic press for the was fairly simple...took a whole 5 minutes extra. Then I mixed the ingredients together right in the baking dish. I also used marinated artichoke hearts since the recipe did not specify and it turned out great. I did change the oven temperature to 350 and baked for 20 minutes because I wanted a slower cooking to help the flavors mingle together. It turned out very flavorful and creamy...not greasy at all. Great recipe! P.S. I used FRESH grated parmesan cheese...not the salt licks in a green can!

Most Helpful Critical Review
Jul 07, 2011

We enjoyed this. I used fat free cream cheese and mayo (I am sure the full fat ingredients would be even tastier). I am not a big fan of dill, so I replaced it with oregano and I am happy I did. If I were to make any changes to this recipe, I would only puree half the artichokes and chop the rest, and maybe top it with a little shredded cheese before baking.

Feb 01, 2004

I receive compliments and a clean dish every time I make this recipe. The good news is, you don't need a blender or food processor to make this recipe. I used a hand-held electric mixer to blend the ingredients together, except for the artichoke hearts. Then I chopped the artichoke hearts and used a spoon to mix them into the other ingredients. Quick, delicious and easy.

Dec 31, 2005

This is so delicious and I have not even heated it up yet! I made this for New Year's Eve tonight, and I'm sure it will be a great addition to our appetizer table. It was also very easy to make in my food processor. I can't stop eating it!

Jun 28, 2004

When I'm having company and want an alternative to nacho cheese dip, this is the recipe I turn to. I've made it several times, and it turns out perfect. I don't have a food processor, so I just chop the ingredients, it gives it a little more texture. I'm also a artichoke-spinach fan, so I always add a thawed package of frozen, chopped spinach (or about 2 cups fresh, blanched in boiling water and then drained and chopped). It's great served with tortilla chips and "crusty" breads.

Mar 10, 2003

This is a really great dish! I took it to a friend's barbeque where it was a huge success. I recommend doubling or tripling it! I did not process the ingredient and instead coarsly chopped the artickokes and mixed all together by hand. This made for bites with bits and pieces of artichoke. Yummy! For a spicy variation, try adding a chopped jalapeno or two.

Feb 01, 2004

This is a really quick and delicious dish. Guests really enjoy it and it also travels well should you be a guest at someone elses party. I did however chop the artichokes rather than processing them. This resulted in bits and pieces of artichoke throughout. Very Yummy!

Mar 10, 2003

This was so delicious! I only used half the artichokes and I chopped them instead of processing them. 14 oz of artichokes just seemed like it would be too much. I had only recently tried artichoke dip for the first time at a restaurant. It was so good there, that I tried to find a recipe that came close, and this one does! The cream cheese and the parmesan really make it creamy and delicious! And it got rave reviews from family and friends. Served with warm herb bread, it's to die for! I have also made this using fat free cream cheese and mayo - you can hardly tell the difference!


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  • Calories
  • 92 kcal
  • 5%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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