Paula Deen Three Cheese Hot Artichoke Dip

Paula Deen three cheese hot artichoke dip turns cream cheese, mozzarella and Parmesan into a bubbly golden dip with chopped artichoke hearts in 50 minutes. This easy hot party dip fits game day, potluck and the holiday table, and it feeds 10 straight from one pretty baking dish.

Beat the cream cheese until completely smooth before the mayonnaise goes in, because lumps never smooth out once the other ingredients are stirred through. Skip it and you get stubborn white clumps in every scoop instead of a creamy dip.

Paula's version uses mayonnaise along with the cream cheese, so the top browns evenly and the dip stays creamy instead of turning stiff as it cools. She also finishes it with a dash of her hot sauce and a dash of Worcestershire, which adds a little tang without any real heat.

Paula Deen Three Cheese Hot Artichoke Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

260

kcal

Chopped artichokes and three cheeses bake into a thick, creamy dip with a browned top. Serve it hot straight from the dish while it's still bubbling around the edges.

Ingredients

• 1/2 cup grated Parmesan cheese
  

• 2 sliced thin green onions
  

• 1 (14 oz) can drained and chopped artichoke hearts
  

• 1 cup mayonnaise
  

• 1 (8 oz) package softened cream cheese
  

• 1 cup shredded mozzarella cheese
  

• dash Paula Deen's Hot Sauce
  

• dash Worcestershire sauce
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then set out a pie plate or shallow gratin dish so it's ready when the dip is mixed.
• Beat the cream cheese: Beat 1 (8 oz) package softened cream cheese in a large mixing bowl with a hand held electric mixer until smooth. Then beat in 1 cup mayonnaise until the mixture is creamy and has no lumps.
• Stir in the rest: Add 1 (14 oz) can drained and chopped artichoke hearts, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese and 2 thinly sliced green onions. Then add a dash of Paula Deen's Hot Sauce and a dash of Worcestershire sauce, and stir until everything is combined.
• Transfer to the dish: Spoon the dip into your pie plate or shallow gratin dish. Smooth the top so it browns evenly in the oven.
• Bake until bubbly: Bake in the preheated oven for 30 to 40 minutes. It's done when the top is golden brown and the dip is bubbling.
• Serve hot: Bring the dish to the table while it's still hot. Serve it with crackers, tortilla chips, crostini or veggies for dipping.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make hot artichoke dip ahead of time?

Yes, you can mix it and spread it in the baking dish up to a day ahead, then cover it and keep it in the fridge. Add a few extra minutes to the bake time since it goes in cold.

How do I store leftover artichoke dip?

Cover it and keep it in the fridge for a few days. Reheat it in a 350°F oven until it's hot and bubbling again, since the microwave can make it oily.

Can I use marinated artichoke hearts instead of canned?

You can, but drain them very well and pat them dry first. The extra oil and liquid from marinated ones can make the dip greasy and a bit loose.

Can I swap the mayonnaise for sour cream?

Sour cream works in a pinch and gives the dip a tangier flavor. The texture will be a little less rich, and the top may not brown quite as deeply.

What's the most common mistake with this dip?

Not draining the artichokes well enough is the big one, because extra water thins the dip and leaves it runny in the dish. Squeeze them in a clean towel after chopping to be safe.