I love hot dips. This is so easy to prepare and the prep time is quick. This dip can be baked in the oven or warmed in the microwave. I prefer to bake it in the oven because I think the dip stays hotter longer. This dip is cheesy good.
1 12 ounce can/jar of artichoke hearts, drained and chopped
1 1/2 cups of mayonnaise
1 cup of sour cream
1 envelope of onion soup mix
1 teaspoon of white pepper, you can use black if you want
2 teaspoons or more of Tabasco sauce or your favorite hot sauce, optional
1 cup of Swiss cheese, grated
Scallions for garnish
Chips, celery, carrots, pretzels or your favorite dippers
Preheat oven to 350 degrees. Drain artichokes and chop. Set aside. In a separate bowl, add mayonnaise and sour cream. Stir to combine. Add the soup mix, pepper, Tabasco if you are including it, and grated Swiss cheese and mix together. Pour dip mixture into a shallow baking dish, I used a 8 x 6 pan. You can also use a pie plate too. Bake for 25 minutes or until hot and bubbly. Garnish with scallions and serve with your favorite dippers. I used organic blue corn chips. Enjoy!
When I serve dips at parties, whether they are hot or cold, I like to put the dip in small ramekins for several reasons. One is that keeps the dip in one place on your plate and you are not chasing it around on your plate. Also, when guest have there own little bowl, they can double dip all they want too! A ramekin also keeps your dip in one place and keeps the other things on your plate free of dip.