"This hot, cheesy artichoke dip with sun-dried tomatoes is delicious, and always a big hit!" — BILLSFRAN
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1 (14 ounce) can
artichoke hearts, drained and chopped
1 1/4 cups
shredded mozzarella cheese
grated Parmesan cheese
chopped sun-dried tomatoes
This is very delicious, I've made it many times for a slightly fancier dip. I sprinkle the Parmesan on top instead of mixing it into the dip. I've served it with twisted herbed breadsticks for a heartier appetizer.
I added 1 3/4 cups ( 8 ounces= 1 cup) marinated artichoke heart instead of canned artichoke hearts. I didn't add the sun-dried tomato. I tried sun-dried tomatoes in different recipe and never got used to it; it has an odd taste to me. Otherwise, I follow the recipe to the letter and I baked it around 25-30 minutes. The cheese didn't melt properly so I put it back for another 10 minutes, took it out and decided to try it out anyway. It was so salty! Didn't like it at all!
Made this because I had some sun-dried tomatoes to use up. I thought it tasted even better then the regular artichoke dip. I took it to a party, and it disapperared before most of the other appetizers on the table and also before the other regular artichoke dip someone else brought. Lots of positive comments. Do not omit the sun-dried tomatoes--it makes it extra good!
Delicious! I used fresh grated asiago cheese in place of the parmesan because I like that better and that's what I had at home. Sprinkled a little sweet paprika on top before putting it in the oveen, just to give it a little color. Nice and easy. I mixed the ingredients the night before we had company over and put it in the oven shortly before our friends arrived so it was easy to just pull out and serve.
It was super easy, but super tasty as well. I used the sun-dried tomatoes and served in a toasted bread bowl.
I love artichokes so I had to try this. This was good, especially considering how quick it was to make. It was a little garlicky, but I think it may have also been the size of the cloves I used. I am not sure, so if I make again, I will cut back on the garlic a bit. I left out the sun-dried tomatoes because, they were optional and I do not care for them anyway. I might try them that way for a party though for some added color. My dip melted all together in the oven, but didn't get a light golden brown like the picture even keeping it in the oven a tad longer. But, I don't think that affected the flavor. Next time, If I decide to make again, I might also try lite mayonnaise, as the cheese is already rich enough. Either way, the whole pan got eaten!
deeeeeeelish! i live in italy and our mozzarella has more moisture in it than the overseas version so the consistency was a little runny until it cooled a bit but the taste was really & truly exceptional! i will definitely be making this again!
Can't go wrong with this one... What's so great about it as well, you can add extras to it! One thing I did to add some "bite" was mix some ground Jalapenos to it... My friends loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Artichoke Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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