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Hot Lemon Artichoke Dip

 Hot Lemon Artichoke Dip
“I found this recipe more than 15 years ago, and it has been requested every time I’ve been invited to a party,” writes Robin Klawinski of Eagle, Idaho. Since this dip is heated in the microwave instead of the oven, it can be ready to serve guests in mere minutes.
9 ServingsPrep/Total Time: 15 min.


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 6 ounces brick cheese, shredded
  • 1 can (14 ounces) artichoke hearts, rinsed, drained and coarsely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon white pepper
  • 1 tablespoon minced fresh parsley
  • Crackers and fresh vegetables


  • In a 1-qt. microwave-safe serving bowl, combine the sour cream and
  • mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until
  • bubbly, stirring occasionally.
  • Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel,
  • garlic powder and pepper. Microwave on high for 3 minutes or until
  • cheese is melted, stirring several times. Stir in parsley. Serve
  • warm with crackers and vegetables. Yield: 2-1/3 cups.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. It was tested in a 1,100-watt microwave.

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Hot Lemon Artichoke Dip (continued)

Nutritional Facts: 1 serving (1/4 cup) equals 229 calories, 20 g fat (8 g saturated fat), 37 mg cholesterol, 384 mg sodium, 4 g carbohydrate, trace fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.