hot or cold cheesy artichoke dip
  • Cooking Time: 30
  • Servings: 8-10
  • Preparation Time: 10
  • 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
  1. Whip cream cheese and mayo until fluffy with either hand or stand mixer.
  2. Add artichoke hearts, mixing until fully incorporated.
  3. Add chives, cheese, and tabasco sauce.
  4. Spread into shallow oven safe dish, sprinkling panko over top, and dotting with butter.
  5. Heat at 350 for 1/2 an hour or until panko is golden.
  6. Let cool for a few minutes - I can usually never wait and I end up burning the heck out of my mouth!
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.