I was inspired to make this dip based on a memory of when we had the “Renaming of our Sailboat” party some years ago. Melinda Lippincott (our broker’s wife) brought this, and it was delicious. So, it was time to figure out the best way to make this dip. I looked at several different recipes. This recipe for Hot Artichoke Dip is from “Meaningful Eats,” and I liked it the best. What appealed to me was the combination of cream cheese, mayonnaise, and sour cream with the artichoke hearts. Based on Melinda’s input, I also added Vidalia onions to the recipe. This summer, I made this dip on several occasions for family and friends, and they ate it all up. You may want to double the recipe for that reason!
In a large bowl, place all the ingredients. Using a mixer or your hands (my preferred method), blend all the ingredients together.
Place in a casserole dish that is oven safe. If at this point you are not ready to serve, cover and store in your refrigerator. Preheat the oven to 350 degrees F.
Bake for 30 minutes or until brown and bubbly. I like to serve this dip with pita chips, wheat thins and sliced cucumbers. But you can use whatever chips and veggies appeal to you. This serves 8 as an appetizer!
Ingredients
Directions
In a large bowl, place all the ingredients. Using a mixer or your hands (my preferred method), blend all the ingredients together.
Place in a casserole dish that is oven safe. If at this point you are not ready to serve, cover and store in your refrigerator. Preheat the oven to 350 degrees F.
Bake for 30 minutes or until brown and bubbly. I like to serve this dip with pita chips, wheat thins and sliced cucumbers. But you can use whatever chips and veggies appeal to you. This serves 8 as an appetizer!