Hot Artichoke Dip is a creamy dip that’s a cinch to make. Perfect for gatherings and served with homemade Garlic Toast Rounds.
Updated November 2018
Creamy Hot Artichoke Dip has been in play in my family entertaining lineage for a few generations now.
A creamy, cheesy dip that’s tangy and warmly satisfying. I’ve updated it by adding homemade Garlic Toast Rounds that are easy to make; and something you’ll use for other dips I’m sure!
What is Creamy Hot Artichoke Dip?
This mouthwatering dip is a combination of several ingredients pureed together and baked to a creamy, scoopable consistency.
It’s a hot dip that adds sophistication and something unique to gatherings and parties.
Ingredients in Hot Artichoke Dip
Canned artichoke hearts are combined with:
- Sour Cream
- Cream Cheese
- Parmesan Cheese
- Parmigiano-Reggiano cheese
Some garlic, a bit of hot sauce and a sprinkle of paprika (regular or smoked) makes this dip a winner.
Garlic Toast Rounds
The dipping garlic toast rounds are simply sliced baguette brushed with homemade garlic butter.
They are broiled for a crusty exterior making them a sturdy dipping partner for the hot artichoke dip.
The underside is left un-broiled for a soft and chewy texture.
TIP: using a slender baguette creates perfectly sized toast rounds for dipping.
A Great Way to Make Homemade Garlic Bread
I also make homemade garlic bread this way! Use a larger baguette and make the garlic bread the same way.
Or instead of cutting baguettes into slices, slice a regular size baguette lengthwise, brush on the homemade garlic butter and broil until golden on the top.
After broiling cut the baguette halves, cut into chunky slices to serve with pasta, lasagna, soup or grilled steak.
Make it Gluten-Free or Regular
Being gluten-free I love the flexibility to make gluten-free garlic toast rounds.
Whether making them gluten-free or regular, select a slender baguette or French dinner rolls!
The instructions are the same for gluten-free or regular baguettes.
How to Make Creamy Hot Artichoke Dip – Step by Step:
Three simple steps is all it takes to create this hot tangy creamy party dip!
- Preheat the oven to 350 degrees.
- Combine all ingredients (EXCEPT the Parmigiano-Reggiano cheese) in a food processor and process until creamy (photo 1).
- Spoon the dip into a small casserole, sprinkle with the Parmigiano-Reggiano cheese and paprika (photo 2).
- Bake for 20 minutes then set on a cooking rack.
How to Make Garlic Toast Rounds – Step by Step:
Crusty on the top and soft underneath make these garlic toast rounds irresisitble (and fast to make)!
- Melt the butter in a small saucepan and add the garlic. Allow to sit for 5 minutes.
- Place bread slices on a baking sheet and brush with the garlic butter.
- Broil for 30 seconds to 1 ½ minutes only until golden brown. Remove from oven.
If you’ve made this Hot Artichoke Dip recipe please RATE THE RECIPE below!
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Recipe
Creamy Hot Artichoke Dip with Garlic Toast Rounds
Ingredients
Ingredients for Hot Artichoke Dip:
- 1 15- ounce can Artichokes
- 1 large Garlic Clove
- 8 drops Hot Sauce
- ½ cup Parmesan Cheese , grated
- ½ cup Sour Cream
- ¼ cup Cream Cheese or Neufchatel
- 2 tablespoons Parmigiano-Reggiano cheese
- Paprika
Ingredients for Garlic Toast Rounds:
- 4 tablespoons unsalted Butter
- 2-3 Garlic Cloves , peeled and diced
- 1 small , slender baguette (for gluten eaters) OR 5 Udi’s gluten-free Classic French dinner rolls; sliced horizontally into 1/2” thick slices
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a food processor, combine the artichokes, garlic, hot sauce, parmesan cheese, sour cream, cream cheese and process until creamy.
- Spoon dip into a small casserole, sprinkle with parmigiano-reggiano cheese and paprika and bake for 20 minutes. Remove and set on cooling rack.
- While the dip is cooking, in a small sauce pan melt butter and add diced garlic. Turn off heat and allow to sit for 5 minutes.
- Place sliced bread on a large baking sheet. Brush the top side only with the garlic butter. Note: if choosing to make a larger batch, the garlic butter ingredients can be doubled.
- While the dip is cooling, place the bread sliced under the broiler for 30 seconds to 1 ½ minutes only. Watch closely to ensure no burning. Remove as soon as the toast turns a light golden brown.
Nutrition
Originally published: January 18, 2013
Carla Payne says
This was the best artichoke dip I have ever made. I will definitely make this again! I made this for several parties and everyone loved it!
Toni Dash says
I’m so glad Carla! It’s hard to stop eating it!
Heather Behrends says
Oh my, this recipe looks amazing! What a great artichoke dip for any kind of get-together, although I’m a wimp when it comes to spicy/hot food so I would leave out the hot sauce. LOL. Thank you for sharing!
Toni Dash says
It’s not spicy if that helps! The hot sauce just boosts the flavors!
emman damian says
I haven’t tried any artichoke dips before since it does not grow locally in my country. It’s really interesting especially since there is a garlic component too which I really love! I hope I can try this recipe later at home. Yummy indeed!
Toni Dash says
This dip is made with canned artichokes so hopefully even though they are not native to you, you could find them canned!
emman damian says
I haven’t tried any artichoke dips before since it does not grow locally in my country. It’s really interesting especially since there is a garlic component too which I really love! I hope I can try this recipe later at home.
Krista says
This dip looks amazing! Great to add to our appetizer menu!
Erin | Dinners,Dishes and Dessert says
What a great way to start the day!