Cheesy Artichoke Dip with Hot Honey Drizzle

Cheesy Artichoke Dip with Hot Honey Drizzle

As a midwesterner, I take a lot of pride in making a good hot dip.  This dip in particular, I’m extra proud of. It’s ultimately cheesy, a little sweet, slightly spicy,, and you’ll never want to stop dipping! This cheesy artichoke dip with hot honey drizzle will be the hit of your next party. When I’m at a party, I’m always near the dips and chips or crackers.  There’s something so satisfying about the never ending supply of dips and paired crispy treats, especially when there’s a variety of dips to pick from. If you’ve been to a midwestern party, you know how much of a staple it is to have a table full of dips straight from the oven.  If you’re not midwestern, please do yourself a favor and introduce it at your next get-together - you’ll not regret it! For a recent game-watching get together, I was trying to up-level the typical spinach and artichoke dip.  While this doesn’t have spinach in it at all, the base isn’t too far off!  The end flavor is unlike your typical dip though - it’s creamy, the texture of the artichoke pairs so nicely with crostinis, and the sweet and spicy from the hot honey is a game changer!

Tips for Making Cheesy Artichoke Dip with Hot Honey Drizzle

This recipe is fairly fool-proof and takes minimal prep time. That said, here are a few tips to ensure you have a successful hot artichoke dip:

• I used a more obscure ingredient in this dip, a “vegan mayo spread”.  You may ask yourself, “why are you using a vegan mayo spread when this is definitely not a vegan dip.” The thing is, I love regular mayonnaise, but this spread has so much flavor.  The one that I use is from Trader Joe’s and is made with onion and garlic powder and is so good. Using the spread in this dip means fewer steps needed to season your mixture!
• This dip is meant to be bubbly and cheesy, but be sure you give it a few minutes before serving. It will be really hot and not worth the burn!
• Last tip, don’t skip on the broiler!  The browned top makes all the difference on this appetizer.

Recipe Details

This appetizer is next-level delicious, but unbelievably easy to make. To start, preheat your oven to 375° and set out a small casserole dish, preferably one that fits 1.25 quarts.  There’s no need to grease the dish, as this dip doesn’t stick to the sides. Once you’ve turned on the oven and prepped your ingredients, mix the cream cheese, sour cream, and vegan mayo spread together in a large bowl until they are thoroughly combined. Next, stir in the chopped marinated artichokes, parmesan cheese, shredded mozzarella, shredded swiss cheese, and a pinch of red pepper flakes. Make sure the ingredients are distributed evenly, so you can get cheesy artichoke goodness in every bite. Once mixed, transfer the dip to the casserole dish and top with extra parmesan, mozzarella, swiss cheese, red pepper flakes, and the panko bread crumbs. Bake the dip in the oven for 25 minutes in total.  During the first part of the bake, slice your french loaf of bread into ½ inch thin pieces and brush with olive oil.  Place the slices of bread in a single layer on a tray and add them to the oven for the last 10 minutes of the dip baking. Remove the crostinis from the oven and switch over to your broiler.  Broil the dip until the top begins to brown, about 2 minutes. Let the dip rest for a few minutes before serving with the toasty crostinis.  Serve and enjoy!  Leftovers can stay in an airtight container for several days after, warming up your next servings in the microwave or in the oven in a smaller oven-safe dish. Enjoy! ‍ Looking for other baked dips?  My other absolute favorite is the recipe for buffalo chicken dip (aka chicken lip dip)!