This hot artichoke dip is creamy and crave worthy, for a party favorite that is quick to make and disappears even faster!
Recipe Highlights
- Flavor: Using creamy mayo, nutty Parmesan, and tender artichokes, this dip is rich and cheesy with savory flavor and a light lemony tang.
- Skill Level: This beginner friendly recipe requires one bowl with minimal prep to deliver delicious flavor using just a few simple pantry ingredients.
- Make Ahead: Mix the dip, cover, and refrigerate until ready to bake. Be sure to add a few extra minutes to the bake time if going into the oven cold.
- Serving Suggestions: I like to serve this on game day and holidays, or when last minute guest show up. Crostini, crackers, pita chips, or sturdy veggies make the perfect dippers.
Artichoke All Stars
- Artichoke Hearts: Use canned artichoke hearts, not marinated hearts.
- Creamy Base:
- Full fat mayonnaise ensures a creamy texture.
- Garlic helps balance the flavor. Use powdered garlic or freshly minced.
- Lemon juice provides a bright finish. Use fresh or bottled.
- Cheese: Shred fresh Parmesan so it will melt well and add a nutty, salty flavor. Use the pre shredded version but be aware it may not melt as well.
- Variations:
- Add cream cheese for a thicker and richer dip.
- Add extra garlic or a pinch of red pepper flakes for more zing.
- Sprinkle extra Parmesan on top for a beautifully browned finish.
- Garnish with parsley or lemon zest if you like, though it’s perfect even plain.
How To Make Artichoke Dip
- Combine all ingredients and spread in a small baking dish.
- Bake until warm and melty (full recipe below).
Helpful Dip Tips
- Drain the artichokes really well and blot if needed so the dip does not become watery.
- Use a small dish for a thicker, scoopable dip.
- For extra color, broil for 1 to 2 minutes at the end of baking. Watch closely so it does not burn.
- If dip firms up after chilling, reheat gently in the oven until creamy again.
Save, Scoop, and Reheat
- Allow the dip to cool completely before storing in an airtight container. Refrigerate for up to 4 days and freeze for up to 1 month.
- To reheat, warm in a 350°F oven until hot and bubbly again, or microwave in short bursts stirring between each. The texture may separate slightly if reheating from frozen, so be sure to stir well.
- Spread leftovers on crostini, sprinkle with extra Parmesan and toast for a quick, easy snack. Use as a filling for chicken breasts or mushroom caps, or use to top a baked potato.
The Ultimate Appetizer Board
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Hot Artichoke Dip
This hot artichoke dip is creamy, cheesy, and packed with savory flavor from Parmesan, garlic, and tender artichoke hearts. It comes together fast and bakes up bubbly in minutes.
Ingredients
- 1 (14 ounce) can artichoke hearts drained, chopped
- ½ cup freshly shredded parmesan cheese
- 1 cup mayonnaise
- 1 clove garlic minced
- ½ teaspoon lemon juice fresh or bottled
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine 1 (14 ounce) can artichoke hearts, ½ cup freshly shredded parmesan cheese, 1 cup mayonnaise, 1 clove garlic, and ½ teaspoon lemon juice. Transfer to a small baking dish.
- Bake for 10 to 20 minutes, or until bubbling and slightly browned on the top.
Notes
- Add more garlic if you’re a garlic lover like me. Powdered garlic or garlic salt will do in a pinch!
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 1 month.
Nutrition Information
Calories: 218 | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 273mg | Potassium: 13mg | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Best of Bridge
Just the greatest! Have been making this yummy artichoke dip for years, but lost the recipe in a move. Followed yours since it’s the closest one to mine. Delish!!! Hope your New Year is a wonderful one. Happy 2024.
So happy you loved this dip, Maggie! Thank you for leaving a comment 😀
Ӏt ᴡas damn deⅼicious аnd simpⅼe to make.