Becky Luigart-Stayner
6 servings (serving size: about 1/3 cup)

Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Ratings & Reviews

mssbettyboop's Review

December 29, 2011
OMG Delicious. I added chopped frozen spinached thawed and all the water squeezed out and loved it. Served with celery sticks and reduced fat wheat thins.

jgcookin's Review

March 05, 2010
Made this (successfully) non-dairy with soy cream cheese. Big hit!

spinderella's Review

December 18, 2008
This recipe is yummy and I've made it several times. I'm going to take it to a party tonight. I omitted the hot sauce and used table salt instead of Kosher with good results. In fact I'm making a batch tonight to take to a party. Guests will never suspect this dish is light as it tastes just as good as something you'd order in a restaurant. Sometimes It's not always easy finding the frozen artichokes, even in my mega-huge supermarket. Substituting two cans of quartered artichoke hearts worked fine although I prefer the frozen. Trader Joe sells the frozen ones which are perfect for this. Also I've never made the crackers this recipe is paired with, I just serve it with a box of crackers (like Ritz) or pita crisps.

ravingcutie's Review

November 27, 2008
Easy and fabulous! Make ahead, and take in a covered baking dish. Perfect for parties as it's a crowd pleaser.