Hot dip recipes like this sun-dried tomato and artichoke dip are one of the easiest appetizers you can make. Just a few simple ingredients tossed together and baked up until it’s hot and bubbly. Holiday party perfection starts with this recipe!
After running around like a whirling dervish the past few days, I am finally rounding out the holiday easy appetizers series. Did you realize that was what I was doing? Three consecutive like-minded recipes constitutes a theme, in my book. I’m guess I’m feeling kind of theme-y. Must be all of the organization required of me right now.
Next up will be a Slow Down With A Slow Cooker Series because if you are even half as busy as I am right now, you may not have time to cook a “real meal” in the evenings. I am going to show you a few of my “go-to” slow cooker recipes that keep us well fed during the hustle & bustle–all of which can be adjusted to feed a crowd of hungry carolers. I’ll chase the slow cooker series with Cookie Week right before Christmas, where I will feature my “must have” Christmas cookie recipes. And of course, whatever Random Musings pop into my head sprinkled in between.
Uh, oh! Better watch out or this blog may actually develop some sense of order. Are you getting excited, yet? I sure am!
I’m a big fan of hot dip recipes. They are a great way to eat a typically unusual vegetable, and they come together really fast.
That means when your Hubby, or other loved one, invites an impromptu group of people over, you can whip this up in a jiffy for a snack. Ready? Here’s what you’ll need:
15 oz. (about 2 cups) marinated artichoke hearts, drained & chopped (much more than what is pictured above.)
1/3 C. (about 6-7) chopped sun-dried tomatoes, packed in oil (or more)
¼ C. real mayonnaise
1 C. Asiago cheese, divided
1 C. good parmesan cheese (Parmigiano Reggiano)
Preheat the oven to 350 degrees. Drain and chop the artichoke hearts. Do not rinse them–we want to keep all of the flavor imparted by the marinade in tact. Take 6-7 sun-dried tomato halves out of the jar. Blot them with a paper towel to mostly dry the oil off of them. Chop the tomatoes more finely than the artichokes. Why I didn’t think to photograph any of this, I’ll never know. I think I was just more excited about all of the cheese.
Speaking of cheese, go ahead and shred the Asiago with a box grater. Repeat after me: please, please shred your own cheese!
Next up, take a block of good Parmesan cheese. Parmigiano Reggiano is my favorite. It’s very dense, crumbly, and salty. Take the tip of a cheese knife or other sharp knife and run it top to bottom, through the cheese. Good parmesan will break apart and crumble when you do this. Break the parm into smaller than bite sized chunks–it will soften a bit when cooked, but since it’s chunky, it won’t melt. That way you get a nice punch of salty goodness with every bite.
Put the chopped artichokes and sun-dried tomatoes into a large bowl with the mayonnaise.
Allow me to pause here for a moment to tell you that the biggest complaint that I have with most hot dip recipes, and especially with hot artichoke dips, is that they are too bland, mushy, and mayonnaise-y. The flavor of the artichokes is totally drowned out. This dip solves that problem by using the minimal amount of mayonnaise to hold it all together. Stir it all together until well combined.
Fold in all those delicious chunks of Parmigiano and half of the Asiago cheese.
Spread the love into a glass, 9-inch pie plate. Try not to eat it with a spoon.
Sprinkle the rest of the Asiago over top. Pop it in the 350 degree oven. Dance with excitement. But don’t dance too long, you’ll only have enough time to get the crackers ready before it’ll be done. About 12-15 minutes, or until heated through and the cheese has melted on top. I tend to let it go even a smidge longer so that the cheese starts to brown and crust up a bit around the edges. Just keep an eye on it while you let it brown to your liking.
Oh. Yeah. Hot dip recipes require cheesy bubbly yumminess.
Now would be an excellent time to grab a vehicle to eat it with–I like to use thicker, sturdy crackers like Triscuits or a whole grain flat bread.
Go ahead, dig in. Just be sure to save some for your guests.
Kirsten Kubert
Yields 8
Hot dip recipes like this one are perfect for last minute parties or unannounced guests!
8 minPrep Time
15 minCook Time
23 minTotal Time
Save RecipeIngredients
- 15 oz. (about 2 cups) marinated artichoke hearts, drained & chopped
- 1/3 C. (about 6-7) chopped sun-dried tomatoes, packed in oil (or more)
- 1/4 C. real mayonnaise
- 1 C. Asiago cheese, divided
- 1 C. good parmesan cheese (Parmigiano Reggiano)
Instructions
- Preheat the oven to 350 degrees F.
- Drain the marinated artichoke hearts, but do not rinse.
- Roughly chop the artichoke hearts; set aside.
- Remove 6-7 sun-dried tomato halves from the oil in the jar. Gently blot the excess oil from the tomatoes with a paper towel. Tomatoes should be mostly dry, and oil should not drip off when you are done.
- Finely chop the sun-dried tomatoes; set aside.
- Grate the Asiago cheese on the large holes of a box grater.
- With a cheese knife, break off small chunks from the Parmigiano Reggiano. (Or grate it if you prefer.)
- In a large bowl, mix the artichokes and sun-dried tomatoes with the mayonnaise. Fold in the chunks of parmesan and half a cup of the Asiago cheese.
- Spread artichoke mixture into the bottom of a 9-inch glass pie plate. Sprinkle remaining the half cup of Asiago over the top.
- Bake at 350 for about 12-15 minutes, or until heated through and cheese on top is melted.
- Serve hot with sturdy crackers or flat bread.
I’d love it if you would share some of your favorite hot dip recipes with me in the comments below!
OK, not the recipe itself. Just tell me what some of your favorite hot dips are.
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