Hot Artichoke Dip

We’re still going to some holiday get-togethers, and one of the things we brought to the last one was a hot artichoke dip.  I’ve made this dip a number of times, but this time I decided to put everything in the processor, because I don’t like stringy pieces of artichoke.  It turned out very delicious, but a little difficult to identify by sight.  However, as soon as people realized it wasn’t hummus, it was a big hit!

Hot Artichoke Dip

Hot Artichoke Dip

Total Time: 25 minutes

Yield: Serves 10-20


  • 3 (14 oz) cans artichoke hearts, rinsed, drained well, and squeezed to get excess water out*
  • 2 large cloves garlic, pressed
  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 1/2 cup grated parmesan cheese
  • 1 TBSP dry sherry
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • Pepper
  • (Hot) smoked paprika
  • Tony Chachere original seasoning


  1. Heat oven to 350.
  2. Place artichokes and garlic in processor. Pulse of few times to chop artichokes.
  3. Add cream cheese, yogurt, and mayonnaise, and process.
  4. Add parm, sherry, salt, smoked paprika, and pepper. Process to combine.
  5. Place in buttered baking dish.
  6. Sprinkle top with hot smoked paprika, if you have it, and Tony Chachere.
  7. Bake 15-20 min., until just heated through.
  8. Serve with chips or crackers. My new favorite cracker is an HEB brand (sold in a bag), feta and black olive flavor.
  9. *Frozen artichoke hearts work well also. Make sure you cook them according to package directions, then drain, and squeeze excess water out.