Hot Artichoke-Olive Dip


Entertaining should be effortless and stress-free. The easiest method that I know to entertain and enjoy your guests is to plan ahead and choose food that can be prepared in advance leaving you free to enjoy your company. I have a repertoire of quick and easy appetizers to serve for family and friends.

I belong to the Dedham Junior Women’s club; a hardworking group of fantastic women committed to making a difference. Our biggest annual fundraiser is a large artisan craft fair with over one hundred crafters. A very large event that we plan for during the year culminating on the Saturday before Thanksgiving. I am one of the Chairs and I host the meetings where I experiment with new recipes on my friends!

They all agreed that my Hot Artichoke-Olive Dip was delicious!


Hot Artichoke-Olive Dip

1 cup freshly grated Parmesan cheese 

1 cup sour cream 

1/2 cup mayonnaise

4 green onions, sliced 

3 tablespoons fresh lemon juice

1 garlic clove, pressed

2 teaspoons Herbs d’ Provence

1/2 teaspoon crushed red peppers

2 cups (8 oz.) Monterey Jack cheese

1 (14-oz.) can medium-size artichoke hearts, drained and chopped

1/2 cup pitted Castevetrano Italian olives, sliced 

Crackers and assorted fresh vegetables

Preheat oven to 350°. Stir together first 8 ingredients and 1 1/2 cup Monterey Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/2 cup Monterey Jack cheese.

Bake at 350° for 30 minutes or until the center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.



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