Simple Artichoke Dip and a Catch Up

Hi all. Not sure where winter went (although not quite done here in CT). Super busy at work but not complaining. Having a lot of fun – you know what they say when you enjoy what you do, and they pay you? #blessed. That said this poor little blog has been ignored…so today’s post is a bit of a catch up, and I am sharing what is hardly a recipe it is so easy (but so good)…Simple Artichoke Dip. It is delicious and takes all of 5 minutes to mix up and another 15 or so to cook in the oven. Read on for what may become your go-to dip for whatever entertaining you have planned.

January/February Catch Up

Winter is ski time around here and this winter was no different. We had a great time up at Mount Snow and at Stowe in Vermont. Of course, I made my famous Buffalo Chicken dip. There really is nothing better après ski! Serve with nacho or pita chips or maybe even just some thick slices of bread.

In adorable Stowe, VT, we stayed at the Green Mountain Inn. It is such a cute, historic inn complete with an outdoor heated pool and jacuzzi – nothing better after a day of skiing. Our room was spacious – it was actually two rooms and two bathrooms which worked well as we had our girls with us. We enjoyed afternoon tea and the general vibe of a cute Vermont inn on a cold, snowy day. At night we ate some yummy fondue at Swiss Fondue by Heinz. The vintage ski posters and chalet atmosphere made it a perfect place to dine. I recommend ordering the apples along with the bread to dip into the delicious Swiss fondue.

Simple Artichoke Dip

So that is the highlight of January and February…but let’s get to the good stuff – simple but delicious (as in I can’t stop eating it) artichoke dip.

Where did this begin? I seemed to recall something addictive, cheesy but full of texture that my mom made years ago. I remembered that it used a can of artichokes – yes the plain old ones that you get at any supermarket. Then you add some mayo and parmesan cheese. Mix it up. Maybe add some garlic powder and a bit of cayenne (or not). Bake it. That’s it. Sometimes life is complicated. This is not.

We went to friends for dinner this past weekend, and I made the dip. I prepared it at home but then put in a bowl and microwaved it at their home for a minute – just to reheat. Served with olives, pita chips, baby carrots and some hummus for a platter. There was nothing left. So, without further ado, here is the recipe for simple artichoke dip. It really does not get simpler or more delicious for a dip than this!

Simple Artichoke Dip

Super easy artichoke dip is made in minutes and could not be simpler to make.
Course Appetizer
Cuisine American
Keyword Appetizer
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Cost 5


  • 1 cup Mayonnaise (please use full fat not light) I prefer Hellmans
  • 1 cup Parmesan cheese grated Store bought is fine. I like to add some fresh grated at the end if I have it.
  • 1 can Artichoke hearts in water


  • Preheat oven to 375
  • Mix ingredients in a oven safe dish
  • Put in oven and bake for 20 minutes


Add garlic or cayenne for more spice.  This is also delicious on a flatbread (a Boboli or other pizza like crust).  Enjoy!

The Best Buffalo Chicken Dip in the Slow Cooker

Buffalo dip is everyone’s favorite dip for any tailgate or gathering. It is also great as an après ski appetizer as it is hearty and warm which is always welcome after a day on the slopes. I have tested so many Buffalo chicken dip recipes. I have perfected this one as it is the easiest and most delicious. Buffalo Chicken Dip in the slow cooker is full of tender, shredded chicken, creamy cheese and of course a bit of heat from buffalo hot sauce.

Why is this the best recipe for buffalo chicken dip?

This version is super easy to make as it uses the slow cooker to cook the chicken and to make the rest of the dip. So only one pan to clean up. The dip also tastes better warm so you can serve it right from the slow cooker. I have a mini slow cooker that I also use which makes it easier to serve on my appetizer spread. You can also make the dip ahead of time and refrigerate it. Then simply reheat it on the stove or put it back in your slow cooker. I have also frozen it and it is delicious that way too.

Serve it with some fresh tortilla chips, celery sticks and maybe some carrots too for dipping. You won’t have leftovers.

Best buffalo chicken dip in the slow cooker

Best Buffalo Chicken Dip in Slow Cooker

This Buffalo Chicken Dip Recipe is a favorite at our tailgates and even holiday gatherings. Made with tender shredded chicken, creamy ranch dressing, tangy blue cheese, cream cheese, Buffalo hot sauce, and loads of cheese, This easy and delicious Buffalo Chicken Dip is then slow cooked until golden, bubbly, and perfect for dipping.
Print Pin
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Dip, Game Day, Tailgate
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 12 servings
Cost: $7


  • Slow cooker


  • 1 8 oz block of cream cheese Cut it into smaller pieces so it will melt easily
  • 1 bottle creamy Ranch dressing I use Nature's Promise organic or Hidden Valley Ranch would work too
  • 2 cups Sharp cheddar Mild cheddar or even whole milk mozzarella works too
  • 2 Boneless chicken breasts
  • 1/4 cup Hot sauce Frank's buffalo sauce is usually the brand I use
  • 1/4 cup Blue cheese dressing This can be optional. We love blue cheese so I always add it.
  • 1 tsp Garlic powder


  • Put chicken breasts in slow cooker and cook on high for two hours. I always check on the chicken breasts as they are cooking. If they are not cooked through you may need to increase the time. I use a thermometer to check temperature. If cooking breasts from frozen meat you will need to increase the cooking time.
  • When chicken is cooked through take it out and shred with two forks. You will want a nice texture to it – not too big pieces as this will be a dip so sometimes I even chop it a bit after shredding it.
  • Pour out any juices that may have accumulated in your slow cooker. I usually wipe with a paper towel too. Then add your cream cheese and turn the slow cooker back on low. As it starts to melt, add in your ranch dressing, blue cheese dressing if you are using, hot sauce, garlic powder and cheese. Stir and cook on low for another 20 minutes or so.
  • When the mixture is bubbling on the outside, add back in your shredded chicken. Cook on low for about 45 minutes.
  • Stir and taste. If you like it hotter, add more hot sauce in small increments (I keep tasting at this point). If it is too hot, you can add more dressing.
  • Top with chopped green onion or parsley if you like. Sometimes I sprinkle on blue cheese crumbles too at this point. The dip can be served from the slow cooker directly (it is best warm) or reheated in the microwave. We always serve with tortilla chips, celery and carrot slices.