Artichoke Dip
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Artichoke Dip

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White


  • 8 oz. cream cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ¼ cup fresh Parmesan cheese grated
  • 1- 8 oz. jar non-marinated artichoke hearts drained
  • 1 dill weed fresh or dried
  • 1 clove garlic crushed –optional


  • Combine cream cheese, sour cream, mayo, and Parmesan cheese in a mixing bowl. Then stir in your artichoke hearts, garlic (we did not use garliand dill weed. Place the mixture in a baking dish, sprinkle with Parmesan cheese and bake at 350 degrees Fahrenheit for about an hour. Serve with crackers or vegetables.