How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Hot Artichoke Dip

3.5 by 8 people
Rate me!
  • Makes: 20 servings
  • Serving Size: 1/4 cup dip with 1 cup vegetables
  • Yields: 5 cups
  • Prep: 20 mins
  • Slow Cook: 3 hrs to 4 hrs Low

Hot Artichoke Dip



  1. In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.
  2. Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
  3. To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.

From the Test Kitchen


Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.

Nutrition Facts (Hot Artichoke Dip)

    Per serving:
  • 146 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 14 mg chol.,
  • 375 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...