Truthfully, I am not a big fan of hot artichoke and spinach dips. Don’t get me wrong: I love spinach! In fact, I eat it literally every day. I just don’t like it in hot dips. (Yes, I know I’m weird!) This Hot Artichoke Dip recipe is one of my favorites because it does not include spinach like so many hot dips do.
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Now, when I make this for guests, I will double the recipe. I can usually find the cheese and cream cheese on sale, and I make it my habit to always check the clearance and day-old bread section in my grocer’s bakery. You can always freeze the bread you find on sale. Then you have it ready to use whenever you need it.
Cook’s Tip: A really fun way to serve this (and it makes a gorgeous presentation) is to pour it into a hollowed-out bread loaf. Try pumpernickel or sourdough. Cover with aluminum foil and bake. Don’t throw away the bread that was hollowed out! Remember, we don’t want to waste anything. Instead, cut it into bite-sized pieces for dipping.
This is always a crowd-pleaser. It’s a good, hearty dip. It is a mainstay of My Holiday Meal Plan, and it’s one of My Favorite New Year’s Eve Appetizers. It will definitely score with your family and friends if you try it for your Super Bowl party!
- 4 tablespoons of butter
- 8 ounces sour cream
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup of green onions, chopped (both green and white parts)
- 1 14-ounce can of artichoke hearts, drained, rinsed, and roughly chopped
- 4 tablespoons hot sauce (Tabasco, Frank’s RedHot, Texas Pete, i.e. your favorite)
- Preheat oven to 350 degrees.
- Mix all ingredients except for artichokes.
- Fold in artichokes.
- Pour into shallow baking dish.
- Cover and bake on 350 for one hour, until bubbly and hot.
- Serve hot with crackers, chips, or assorted breads.
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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.