Appetizer · entertaining

Cheesy Artichoke Appetizer

I failed to get a picture before I put this out for my guests.  I stepped out to snap a photo and this is all that was left!!!  That’s a good sign!  You need to make this!

Rarely ever do we order an appetizer when we go out to eat, but if there IS something we’ve ordered on those rare occasions, it is a Spinach Artichoke Dip. Served with warm tortillas, it’s easy to make a meal out of it!

When you find a recipe that tastes every bit as good as your restaurant favorite, and is super simple to assemble, you know you’ve hit on something dangerously wonderful. It’s dangerous because you know you shouldn’t eat it too often, but it’s wonderful because you have the chance to make it anyway!!
I served this last weekend at my Fall Party and it was a huge hit. If you’re going to be entertaining this fall, you really should add this to your menu.
I love having an appetizer for my guests when they arrive so they have something they can nibble on while I put the finishing touches on the meal. It just seems to make gathering together warmer and more inviting if there’s a hot, bubbly dip ready to greet everyone! The ingredients are few and simple! You can serve this with tortilla chips, crackers, or toasted bread.

Artichoke Dip

2 Cups grated Parmesan cheese

2 Cups Mozzarella cheese

1 Cup mayonnaise

2 cloves garlic, minced

16 oz can artichoke hearts, drained and finely chopped

¼ Cup green onion, chopped

Combine all ingredients, except onion. Mix thoroughly. Place in an 8×8 baking dish. Bake at 375 degrees for 45 minutes, or until cheese is melted and bubbly. Sprinkle with green onion. Serve warm.


This is good stuff, folks! It even warms up great if you happen to have any left over (good luck with that one!).

With love from my country kitchen,


4 thoughts on “Cheesy Artichoke Appetizer

  1. I was thinking about making a dip like this for a Thanksgiving appetizer – but I’ve never made one and restaurant copycat recipes are NOT equal. I’m glad to know this one is a keeper. It’s going on my Pinterest board! Do you think it would be okay to make ahead and bake the day of?


  2. Looks delish! For the parmesan cheese do you use the kind already grated (like the Kraft kind in the green canister), or do you grate it fresh? Thank you 🙂


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