Recipe: All-Occasion Artichoke Dip


This versatile appetizer can be dressed up or down for any occasion – from an elegant cocktail party to tailgating to just binge-watching a favorite TV show.

It’s helpful that the ingredients can be kept on hand for even spur of the moment entertaining. Unlike the image above, however, I prefer to serve it with dense and flavorful German pumpernickel bread (which also makes it especially appropriate for October).

Read on for the easy-to-make recipe!

Artichoke Dip with Pumpernickel Bread
To make this dip especially elegant, substitute 1 cup of crabmeat for the chopped artichokes. Also, using seasonal cookie cutters for the pumpernickel bread makes this more festive. I like using pumpkin-shaped cutters for fall and Christmas trees for the holidays.
  1. 1 (14oz) can artichoke hearts, drained
  2. 1 cup sour cream
  3. 1 cup mayonnaise
  4. ¼ cup grated Parmesan cheese
  5. ½ cup soft goat cheese
  6. Pumpernickel bread slices
  1. Chop the drained artichoke hearts coarsely.
  2. Combine the sour cream, mayonnaise, Parmesan cheese and goat cheese. Fold in artichoke hearts.
  3. Spread mixture into a small baking dish. Bake at 350 degrees for 20 minutes.
  4. Cut the pumpernickel bread into triangles, strips or other shapes and toast lightly.
  5. Arrange around dip. Serve and enjoy!
Simply the Best from Barbara McKay

Tell Me: What’s your favorite dip to make for a unique occasion?

    1. Thank you so much, Becky, for visiting my site! I love knowing that you like the recipe. Feel free to send me suggestions and questions any time!

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