This hot artichoke dip recipe post is brought to you by Collective Bias, Inc. and its Client, Kraft, but all thoughts are my own.
Have I mentioned that I’m a little bit obsessed with game day foods, dips, and appetizer recipes? Well, I am. At this moment, I have 19 appetizer recipes on this site (20 if you count today’s hot artichoke dip recipe). It’s that’s not appetizer/game day food love, what is?
Some of my favorite munchies like buffalo wings and chili are tasty eats, but they can take some labor and time in the kitchen to make.
I think there’s something awesome about being able to put together a quick and easy cheddar bacon dip or a big plate of loaded nachos that everyone can enjoy, without it taking forever for me to make. I am a self-labeled lazy chef, so perhaps it’s time for us to embrace the quick and easy party foods!
I found this delicious hot artichoke dip recipe on the Kraft website and it looked so easy, I couldn’t resist making it! On top of being speedy quick to make, it uses just 4 ingredients and they’re inexpensive ingredients, too! Frugal recipe for the big, big win!
I had half of the ingredients I needed to make this recipe already on hand, but I had to stop over at Walmart to get more mayo and artichoke hearts.
In addition to their regular website, Kraft has teamed up with Walmart to create a really helpful hub of information, recipe inspiration, product coupons, sweepstakes, and even loyalty programs. Head over to the Cooking Good Website and check it out!
Putting this 4-ingredient recipe together takes just 3 easy steps:
I serve my dip with crispy, salty pita chips, but it would be yummi with raw veggies, flatbread, or even Parmesan kale chips!
If you have any dip leftover, refrigerate it and reheat it in the oven or microwave. I also think it would be delicious for lunch, served on top of a baked potato.
Are you ready for some easy, creamy, cheesy goodness?
Grab your apron and let’s make this hot artichoke dip recipe!
Easy Creamy Hot Artichoke Dip Recipe
- 14 ounces canned artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- 1 clove garlic, minced
- Heat oven to 350 degrees F.
- Place all items into a large bowl and stir to combine.
- Spread into a 9-inch pie plate or similar baking dish.
- Bake for 18-20 minutes, or until hot and bubbly.
- Serve with chips, flatbread, or raw veggies.
- Refrigerate any leftovers for up to 4 days and reheat in oven or microwave before consuming.