Hot Artichoke Dip Appetizer Recipe Demonstrated at WBTV Charlotte Studios

It’s that time of year! Excitement, shopping, connecting with friends and family, a to-do list times 10, and you’re invited to a party with appetizer in hand. No worries, this super, super easy appetizer is one of my go-to’s and family favorites. With a few basic ingredients, you can have this prepped, baked and ready-to-go in less than an hour! Anchor, John Carter and friends at WBTV studios, Charlotte, loved it and we had a great time presenting it to you, the viewers. Enjoy!

View the WBTV Video HERE

A few ingredients you will need for this recipe:

Artichoke hearts
Parmesan cheese
Mayonnaise
Light cream
Green pepper
Pimento

Tools you will need for this recipe:

Mixing bowl
Mixing spoon
Cutting board
Pairing knife
Measuring cups
Baking dish

Hot Artichoke Dip Recipe

14 oz. can of artichoke hearts, drained and rinsed
(or) 14 oz. frozen artichoke hearts, thawed and drained
2/3 cup grated Parmesan cheese
2/3 cup mayonnaise
1/3 cup light cream
2 tablespoons chopped green pepper
1 tablespoon chopped pimento

Coarsely chop artichoke hearts, and set aside. In a small bowl, combine Parmesan cheese, mayonnaise and cream. Mix well. Stir in green pepper, pimento and chopped artichokes into cream mixture. Mix together, and spoon mixture into an 8-inch baking dish. Bake at 325 degrees for 30 to 35 minutes. Serve hot with small, thin slices of crusty Italian bread, crostini or crackers.

A super-easy appetizer to prepare for your next dinner party, tailgate, or festive occasion.

Private Chef Tips: For a Gluten-free option, serve with Belgian endive or sliced peppers for dipping rather than bread. Or, serve with toasted triangle-cut gluten-free bread.

This recipe can be prepared a day or two in advance and simply pour into a buttered baking dish when ready to bake.

For a ‘festive’ presentation, decorate with red and green peppers or red and green roasted peppers, using small cookie cutters to decorate, as pictured. One of the ‘house favorites’.