Hot Artichoke Dip, attributed to Pam Thompson, combines artichoke hearts, onion soup mix, mayonnaise, sour cream and Swiss or mozzarella.
The onion soup mix supplies most of the seasoning, while the artichokes provide texture and the cheese creates the warm melted finish.
The source method is concise: combine the ingredients, transfer to a one-quart casserole and bake uncovered for 30 minutes. A separate cold variation is preserved in the recipe notes.
Hot Artichoke Dip
A warm baked artichoke dip with onion soup mix, mayonnaise, sour cream and Swiss or mozzarella.
Servings: 3 cups
Ingredients
- 1 can artichoke hearts drain and chop
- 1 env. onion soup mix
- 1 c. mayonnaise
- 1 8 oz. sour cream
- 1 c. Swiss or Mozzarella cheese about 4 oz.
Instructions
- Combine all ingredients.
- Put into a 1 quart casserole.
- Bake, uncovered, 30 minutes.
Notes
Source variation: For a cold dip, omit the Swiss cheese, add 1/4 cup Parmesan cheese, and do not bake.
