I’m not sure if you’ve ever had the artichoke dip at Old Chicago, but it is to die for! Mostly because they use cream cheese! After hours of searching for recipes that use cream cheese, I stumbled upon a recipe called “Old Chicago’s Artichoke Dip” (I obviously should have done better searching). I altered the recipe a little to go with the stuff I already had in my cabinet and honestly I think it is way better than Old Chicago’s. This is what I came up with!

Artichoke Dip


2 (8 oz) pkgs Philadelphia cream cheese, softened

2 tbsp shaved parmesan cheese

1/4 tsp bottled Cholula hot sauce

1 (14 oz) can marinated quartered artichoke hearts, drained (reserve 1/4 cup brine)

1/4 tsp ground black pepper

salt to taste

1/4 cup diced green onion


Beat cream cheese until fluffy, about 2 minutes.

Cut artichoke hearts into small pieces. Add brine to cream cheese. Mix for about 2 minutes on low with an electric mixer. Stir in artichokes, onion, salt, pepper, hot pepper sauce, green onion and cheese. Mix well. Microwave for 2-3 minutes or make in little crock pot. Serve with French Bread, cut into chunks and toast.

I have made this twice already and everyone loves it! I hope you enjoy!

In sisterhood,

Emily Mollohan


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