Confession: I’m the type of person who creates a spreadsheet for holiday dinners. I make sure that the turkey, the side dishes, the drinks are all covered… but I always always forget about the appetizers. Not this year!
Dips are a perfect appetizer and a host’s best friend. They only require a few minutes and one bowl to prepare, which gives you time to focus on the recipes and people that need your attention. Plus, have you ever had a bad dip? Me neither.
While salsa and hummus rule the summer, heavier, cheesy dips rule the fall, and artichoke-cranberry is queen of them all.
The dish is so indulgent that your guests are probably better off not knowing the ingredient list (shhhhhh!). All they need to know is how delicious the addition of a tart cranberry is to this classic recipe.
Hot Artichoke and Cranberry Dip // serves 8
- 1 tablespoon butter
- 8 oz. cream cheese
- 3/4 cup mayonnaise
- 2 cups parmesan cheese, grated
- 14 oz. artichoke hearts, quartered
- 1/2 cup dried cranberries
- 1/4 teaspoon pepper
Preheat your oven to 350F. Then, in a medium bowl, start by creaming together the butter, cream cheese, and mayonnaise with a fork or an electric mixer. Keep stirring until there are no lumps! Next, add the remaining ingredients. Stir them until they’re evenly mixed in.
That’s it for prep! Now, all you need to do is transfer the batter to a shallow baking dish, like a pie plate or multiple ramekins. Place the dip in the center of the oven and bake for 40 minutes. Serve hot on sliced baguette or crackers.
Enjoy! (And don’t bother counting calories. ‘Tis the season, right?)
recipe and photography by gina hinton for coco+kelley