Hot Artichoke Dip

Jolene Beard

JBF Member

Jolene adapted this recipe from one that was originally published in The Congressional Club Cookbook (The Congressional Club, 1988). It came from Donald Manzullo, a representative from Illinois, Rusty and Jolene’s home state. They whip this up as an appetizer when guests arrive unexpectedly, or spoon it over chicken breasts to make a quick weekday supper (see variation below). Serve dip with crackers or crusty bread.


  • 2 8-ounce cans artichoke hearts
  • 2 cups shredded mozzarella cheese
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1 cup cooked, shredded chicken or chopped shrimp (optional)
  • 1 teaspoon garlic powder
  • Tabasco sauce to taste
  • Dash of Spanish smoked paprika


Preheat oven to 350ºF.

Drain the artichoke hearts and chop into small pieces. Place artichokes in a bowl and add mozzarella, mayonnaise, Parmesan, chicken or shrimp if using, garlic powder, and Tabasco. Mix well to combine and pour into a baking dish.

Sprinkle with paprika and bake until bubbling and lightly browned on top, about 25 minutes.

Variation: Baked Chicken with Artichokes
This is a great way to use leftover dip (if there is any!). Preheat oven to 350ºF. Season 4 boneless, skinless chicken breasts with salt and pepper and sauté until browned and cooked through. Place in a casserole dish and top with cooked artichoke dip to cover. Bake for 5 to 10 minutes, until lightly browned on top.


About 6 cups