Paula Deen Artichoke Dip Recipe

Introduction

This Paula Deen Artichoke Dip is a creamy, cheesy appetizer that’s perfect for any gathering. It’s easy to make and always a crowd-pleaser, combining tender artichokes with rich cheeses and a hint of garlic.

Ingredients

• 1 (8-oz) can artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 8 oz cream cheese, softened
• 1 1/4 cups grated Parmesan cheese, divided
• 1 clove garlic, minced
• Dried dill weed, to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, and 1 cup of the grated Parmesan cheese. Mix until smooth and well blended.
3. Step 3: Stir in the chopped artichoke hearts and add a pinch of dried dill weed to taste, mixing thoroughly.
4. Step 4: Spread the mixture evenly into a greased baking dish.
5. Step 5: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly on top.
6. Step 6: Bake for about 20 minutes, or until the dip is hot and bubbly around the edges.
7. Step 7: Serve warm with crackers, sliced bread, or fresh vegetables for dipping.

Tips & Variations

• For extra flavor, add a handful of chopped fresh spinach or a dash of cayenne pepper.
• Use fresh garlic instead of minced for a stronger, more vibrant taste.
• Try topping with a sprinkle of breadcrumbs before baking for a crispy crust.
• Substitute part of the Parmesan cheese with mozzarella for a gooey texture.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just add the topping cheese right before baking.

What can I serve with this artichoke dip?

This dip pairs well with crackers, sliced baguette, pita chips, or fresh vegetables like carrots, celery, and bell peppers.

Paula Deen Artichoke Dip Recipe

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★★★★★

4.8 from 131 reviews

This creamy and flavorful Paula Deen Artichoke Dip is a perfect appetizer for gatherings, featuring tender artichoke hearts mixed with sour cream, mayonnaise, cream cheese, garlic, and Parmesan cheese. Baked until golden and bubbly, it is best served warm with crackers, bread, or fresh vegetables.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Artichoke Dip Ingredients

• 1 (8-oz) can artichoke hearts, drained and chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 8 oz cream cheese, softened
• 1 1/4 cups grated Parmesan cheese, divided
• 1 clove garlic, minced
• Dried dill weed, to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
2. Mix Base Ingredients: In a bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, and 1 cup of grated Parmesan cheese. Mix well until the mixture is smooth and creamy.
3. Add Artichokes and Dill: Stir in the chopped artichoke hearts and add a pinch of dried dill weed according to your taste.
4. Prepare Baking Dish: Grease a baking dish and spread the artichoke mixture evenly into it.
5. Top with Parmesan: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the mixture.
6. Bake: Bake the dip in the preheated oven for about 20 minutes, or until it is hot and bubbly with a golden top.
7. Serve: Remove from oven and serve warm with crackers, slices of bread, or fresh vegetables for dipping.

Notes

• For a smoother dip, you can pulse the artichoke hearts in a food processor before mixing.
• Feel free to substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
• If you prefer a spicier dip, add a pinch of cayenne pepper or red pepper flakes.
• This dip can be prepared a day ahead and baked just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: artichoke dip, Paula Deen recipe, creamy appetizer, baked dip, party dip, artichoke hearts, Parmesan cheese dip