• Cooking Time: 30
  • Servings: 8-10
  • Preparation Time: 10


I love this dip, and while it is wonderful while hot, it is also great cold - easier to dip while it is warm, and you have to use a spreader when it cools.


  • 1 lb cream cheese - room temperature
  • 1/4 c mayo (I use best foods)
  • 1 12 oz. jar marinated artichoke hearts, drained and coarsely chopped
  • 1/4 c. diced chives
  • 1/2 c. freshly grated parmesan cheese
  • 1/2 c. panko breadcrumbs
  • 1T butter
  • 1t tabasco sauce, or to taste
  • salt to taste
  • Your choice of dipping crackers or bread


  • Whip cream cheese and mayo until fluffy with either hand or stand mixer.
  • Add artichoke hearts, mixing until fully incorporated.
  • Add chives, cheese, and tabasco sauce.
  • Spread into shallow oven safe dish, sprinkling panko over top, and dotting with butter.
  • Heat at 350 for 1/2 an hour or until panko is golden.
  • Let cool for a few minutes - I can usually never wait and I end up burning the heck out of my mouth!

Categories: Crowd Cooking 
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