Warm & Creamy Artichoke & Dill Dip - So Good!

★★★★★ 2 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

One delicious dip ~ My photos

serves 2 cups
prep time 10 Min
cook time 45 Min
method Bake


  •   4 oz
    softened cream cheese - room temp
  •   1/2 c
    mayonnaise ( hellmanns)
  •   1/2 c
    sour cream
  •   1 - 10 oz
    jar - marinated artichokes - drained and patted dry ( can use plain if can't find marinated ( roughly chop up the artichokes after draining).
  •   1 1/4 tsp
    dried dill weed or fresh, whichever you prefer - to taste
  •   1/2 c
    good fresh grated parmesan
  •   2 clove
    garlic,minced or 1 tablespoon
  •   red
    pepper flakes - optional

How To Make

  • 1
    Preheat oven to 350 degree F. In a medium sized bowl, beat the softened cream cheese until fluffy. Stir in the sour cream & mayonnaise until well combined.
  • 2
    Next, stir in the dill weed and minced garlic, thoroughly blending.
  • 3
    Add the Parmesan cheese and well drained Artichokes. Add pepper flakes now, if using ~ I didn't this time...Stir well.
  • 4
    Spread into a small casserole dish, I sometimes use a small pie plate. ( there is 2 cups worth of dip, so use dish that will hold the dip). Sprinkle with a pinch of dill and Parmesan cheese.
  • 5
    Bake for 45 minutes or until beginning to turn golden. Great served with crackers or french bread baguettes. Can be served at any temperature. Enjoy this yummy deliciousness. One of my most requested dips.