Artichoke Dip Recipe
House made artichoke dip served with fresh corn chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Ingredients
Corn Chips Ingredients
Method
Dip Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Artichokes
If using canned artichoke hearts, drain and chop them coarsely. If using frozen, thaw and chop.
- 3
Mix Ingredients
In a large mixing bowl, combine the chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Mix well until all ingredients are combined and smooth.
- 4
Transfer to Baking Dish
Transfer the artichoke dip mixture to a baking dish and spread it evenly.
- 5
Bake the Dip
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the dip is bubbly and golden on top.
- 6
Remove and Cool
Once baked, remove the dip from the oven and let it cool slightly before serving.
Corn Chips Preparation
- 7
Cut Corn Tortillas
Cut the corn tortillas into triangles or strips, depending on your preference.
- 8
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 9
Fry Corn Chips
Add the cut tortillas in batches, frying until they are golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 10
Season Chips
While the chips are still warm, sprinkle with salt to taste.
