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Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Source: Everyday Food, March 2010



Cook's Notes

The unbaked dip can be frozen, up to 1 month. Thaw completely before baking.

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How would you rate this recipe?
  • acscot7
    26 DEC, 2018
    Creamy and wonderfully tasty. I served the dip with crudites and toasted baguette slices for dipping. A big hit at my last cocktail party!
  • MS10960963
    4 DEC, 2017
    Very good! One of my favorite artichoke dip recipes so far. I’m not sure if I’d make it again - I’ll have to try a few other recipes.
  • max28209
    29 AUG, 2017
    I made this for a progressive dinner. Nothing was left! I made it the day before and put it in the frig. Then baked it in the oven the next day. I did not add salt.
  • BeccaTG
    5 JUL, 2015
    I loved this the first time I made it, yet thought it was bland the second time. Here's why, I think. The video shows a healthy dose of salt and pepper while adding the cheese. The printed recipe doesn't mention it and I forgot to add it the second time. That's what it needs! Has anyone heated it straight from the fridge? For how long?
  • katezee
    10 DEC, 2014
    Made this recipe for Thanksgiving and it has earned an annual place at our table. I prepared it the day before, refrigerated it and baked it the day of Thanksgiving, just before my guests arrived. Perfection -- and no one found it bland at all. Making it again for a holiday potluck.
  • kutest
    4 FEB, 2013
    I found this quite bland, so did my kids. We like the old fav of artichoke hearts, mayo and parmisan cheese much better.
  • jknoel
    1 JAN, 2013
    Made this dip a couple of times now. Every time it is wonderful. Everybody wants more. I will double recipe next time. It's a keeper
  • jerseymom
    25 NOV, 2012
    Just made this recipe for Thanksgiving and everybody loved it! I did some modifications: add leeks and we ate with baguette instead of pita bread. This recipe is big, I prepared in two separate baking dishes. Will make it again.
  • fancynancy7
    22 OCT, 2012
    Just made this and it is in the freezer for a catering job. just to let you all know, a one liter baking dish would be more than sufficient. unless it is meant to be one inch thick.
  • Zeonsuki
    17 NOV, 2011
    So glad this recipe is still here, I made it a couple years ago and we all loved it! served with veggie sticks

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