This unforgettable dip features chunks of artichoke hearts nestled in a savory, silky cream cheese base. Perfect for dipping veggies and tortilla chips on game day, at holiday parties, and for family gatherings.
I love a good party dip, and the first time I had this one was years ago in Boca Raton, Florida. It was on the appetizer menu at a local restaurant. The server said it was a popular item, so, naturally, I had to give it a go. Oh, yeah! A whole lot of creamy goodness indeed.
I couldn’t get enough of this dip, so my husband and I became frequent diners at the restaurant. Unfortunately, try as I might during each visit, the chef wouldn’t share the specifics on how to make it. I eventually learned, though, that the key seasoning was Jane’s Krazy Mixed-Up Salt.
After a few attempts, I finally recreated this dip at home. It was as good, if not better, than the restaurant version — and certainly a lot cheaper. I’ve been making and serving it ever since. And, as it turns out, it’s now one of the most popular “can you make” requests for our family gatherings.
This is easily one of my most unforgettable dips. It was also the inspiration for my Artichoke and Chicken Bake — a creamy, juicy, and flavorful chicken dish you’ll want to put on your dinner menu rotation for sure.
I hope you love this creamy dip as much as my family and I do.
- This appetizer is super easy to make. All you need is a microwave-safe bowl, and the Umite Chef 18-Piece Nesting Set is a fantastic choice. Make and store in the bowl using the convenience lids and, when you’re done, toss in the dishwasher.
- Avoid splatter with a microwave platter cover. This nifty kitchen gadget conveniently stays in the microwave, so you’re always prepared to cover a dish and avoid a dirty microwave.
- Tortilla or corn chips are my go-to dippers for this creamy appetizer. Crackers and pita chips are also good choices.
- Serve with an assortment of cut veggies like carrots, celery, cucumbers, and bell peppers.
- While it only takes minutes to make, you could make this ahead of time if needed. Mix all the ingredients, as directed. Cover in an airtight bowl and store in the fridge for up to a week. When ready, warm in the microwave for about 3 to 5 minutes until warm and bubbly.
- Store leftovers in an airtight container in the fridge for up to 7 days. When ready to eat, remove from the fridge and pop in the microwave for 3 to 5 minutes to warm (stir occasionally).
- Make a mustgoes meal you won’t soon forget by tossing leftovers into an Artichoke and Chicken Bake for dinner the next day. This baked dish is so incredibly good.
- If Jane’s Krazy Mixed-Up Salt isn’t already in your seasoning cabinet, run out and get some now. This stuff is…well…crazy good! It’s a must-have for this recipe, and it’s an outstanding seasoning in place of salt in any recipe.
- There’s no substitute here: you need to use real mayonnaise for this recipe. Two good options are Hellman’s Real Mayonnaise and the often underrated Duke’s Real Mayonnaise.
- This recipe calls for canned artichokes, which doesn’t have any added seasonings. I sometimes use marinated artichokes for a slightly more seasoned dip. Both types work well in this recipe.
- Serve a spicy version of this by adding a ½ cup of diced jalapenos. Zesty!
- If you want to get fancy, you can bake this dip in the oven. Mix all ingredients together, then spread the mixture into a 9” baking dish like the versatile Zonesum ceramic baking dish or the highest-quality Duratux Square Baker. Bake at 350° F for about 30 minutes or until bubbling hot.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!