Hot artichoke dip

Belinda Loucks


This is hot in the sense that it is served hot, not the flavor.

This make quite a bit and is a huge hit. I try and serve it in a crock pot that I can keep on a very low setting. But you don't have to do it that way, you could bake it in the oven.

Either way it is delicious....


★★★★★ 1 vote

30 Min
30 Min


  • 2 can(s)
    artichoke hearts, canned
  • 2 c
    shredded havarti cheese
  • 1 c
    shredded mozzarella cheese
  • 1 pkg
    8 oz cream cheese
  • 3/4 c
    parmesan cheese
  • 1/2 can(s)
    chopped jalapenos, undrained
  • 1 can(s)
    small chopped green chilies
  • 1-1/2 tsp
    lemon juice
  • 1/8 c
    white wine (any will do)
  • 2-3 tsp
    diced garlic
  • 2 c
    shredded pepper jack cheese
  • 1/2 c
  • 1/2 c
    sour cream

How to Make Hot artichoke dip


  1. I a sauce pan on low (or double boiler if you have one) combine your artichokes and all the cheeses. Continue on low-med/low heat stirring the mixture so it doesn't scorch.
  2. Once your cheese has become creamy add in the jalapenos(you choice how much depending on how hot you want it), chilies, lemon juice, wine and garlic. Keep on low heat and continue to stir.
  3. Once everything is completely blended together you can gradually add your mayonnaise and sour cream. I usually do not add all of it as I want to keep the texture cheesy and creamy but not runny.
  4. Place either in a baking dish or a crock pot. If baking it place it in the oven at 325 degrees for 20-30 minutes or until golden brown. If you put in a crock pot, turn it on low and continue to stir it on occasion. It can be served from the crock pot.

Printable Recipe Card

About Hot artichoke dip

Course/Dish: Dips
Hashtag: #Artichoke

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