Parmesan Artichoke Dip Recipe
Parmesan Artichoke Dip
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 25 MINUTES
total time: 30 MINUTES
Ingredients
- 2 cups grated parmesan cheese
- 2 14oz. cans artichoke hearts
- 2 cups mayonnaise
- 1 can of mild green chilis 7 oz.
- salt & pepper to taste
Directions
1
Preheat the oven at 375 degrees.
2
Drain, rinse and chop artichokes into smaller pieces.
3
Combine all ingredients including a little salt and pepper. Reserve 1/4 cup of the cheese for the top.
4
Bake in an oven safe dish at 375 degrees for 25 minutes or until hot and bubbly.
5
Serve with crackers or thinly sliced baguettes.
Looking for a quick crowd-pleasing dip perfect for upcoming football gatherings? This warm and bubbly parmesan artichoke dip with only 4 ingredients always turns out fantastic and is super easy to make. Growing up, I always knew company was coming over if this was in the oven 🙂 It’s one of my all-time favorites and I know you’ll love it too!
Parmesan Artichoke Dip
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 25 MINUTES
total time: 30 MINUTES
Warm parmesan artichoke dip recipe with only 4 ingredients always turns out fantastic and is super easy to make.
Ingredients
- 2 cups grated parmesan cheese
- 2 14oz. cans artichoke hearts
- 2 cups mayonnaise
- 1 can of mild green chilis 7 oz.
- salt & pepper to taste
Directions
1
Preheat the oven at 375 degrees.
2
Drain, rinse and chop artichokes into smaller pieces.
3
Combine all ingredients including a little salt and pepper. Reserve 1/4 cup of the cheese for the top.
4
Bake in an oven safe dish at 375 degrees for 25 minutes or until hot and bubbly.
5
Serve with crackers or thinly sliced baguettes.
Note: These ingredients are doubled because it’s a very popular dip. Feel free to cut in half for smaller groups. Any leftovers are wonderful on top of the chicken as an easy meal.
I baked mine in a 9×9 square casserole dish but you can use a longer dish or even a slow cooker (although I prefer to cook in the oven so the top has that great crusty cheesy top!).
Love this dip!! So delicious!
Oh I could eat this all day long! Hmm
Yumm! My aunt makes this all the time, but she uses 1 C mayo w/ 1 C Sour Cream. Add a little garlic powder and I suggest using real Italian Grated Parm Cheese. I find it in the deli section at my local grocer. If you can’t find it pre-grated, you can buy a small triangle and grate it yourself. Tastes a zillion million times better than Kraft!
What kind of crackers? I have never had this…..
We love larger water crackers or whole grain. Benton is a good brand 🙂 Really your favorite would work! Enjoy
I make a similar dip.
2 cups shredded Parm
1 can of artichoke quarters (I purée it)
1TB minced garlic
1 cup Mayo
1 cup Sour Cream
1 tsp Dill Weed
1 tsp Cayenne
Bake at 375F for 25 minutes!
Oooh – that recipe looks good! This is probably a dumb question but I wonder if there is anyway you could make this dip healthier by cutting back or doing a substitute for the mayo/sour cream. Probably not, right?…
I use greek yogurt in place of mayo and/or sour cream in most dip recipes and it turns out just fine. I have noticed that I need a tablespoon or two of may to help with texture…but taste pretty darn good. And healthier…and a kick of protein!!
I wondered about Greek yogurt. I might give that a try. Thanks!!
Although I haven’t tried sounds like sour cream is good too! Enjoy!
about how many would this serve?
we love this dip! we also use 1/2 sour cream/mayo when making & garnish with green onions & chopped tomatoes – yummy!!
You can make this dip a little healthier by adding in a box of frozen chopped spinach that’s been well drained and replacing some of the mayo with low-fat (not fat-free) sour cream.
Love this with spinach 🙂
I Love this dip! I make mine without the chilis though. It is TDF!!!
My recipe:
3 cans of artichokes
1 cup of mayo
1 cup Parmesan cheese
a few dashes of Tabasco sauce
minced red bell pepper (for color)
11×7 pan @350 for 25 minutes
My favorite:
one Kerrygold Dubliner cheese (only come in one size, found at Whole Foods) shredded
one cup mayo
one can quarter artichoke hearts
lots of oregono
cook at 300 for 30 min. Best dip ever according to everyone who eats it 🙂 I like to serve with Food Should Taste Good Multigrain chips.
I never thought to try this w/ kerrygold!! I have some in the fridge. Does it melt well??
what do artichokes taste like
A cross between spinach and parsley, with the texture of a firm avocado. They are awesome.
Chicken 😉
I like to spread this on French Bread. Yum!
Could cream cheese be substituted for mayo?
Yup! I hate mayo, so I always make my version with sour cream and cream cheese. It’s not healthy by any means, but worth a splurge:
1/4 cup butter
10 ozs spinach (wilted)
14 ozs artichoke hearts
16 ozs cream cheese
32 ozs sour cream
1 cup grated parmesan cheese
3 garlic cloves
dash salt + black and red pepper
Thank you so much! I’m just not a fan either, and with a birthday coming up, I’m going to try this! Have a blessed New Year Ms. Sara!
A blessed new year to you too!
Sounds good!
That sounds good too!
My version doesn’t have chilis. It also has garlic powder to taste. I have found if I use good quality parm and grate it myself it makes the dip 10x better.
i was wondering if I omit the chilies
I always add in diced jalapeños!
Yes I love that too!
In a similar recipe I used cream cheese and Greek yogurt instead of mayo and sour cream.
My mom taught me how to make it a different way, and whenever I bring it somewhere people are dying for the recipe!
2 cans of arthicoke hearts (drain)
Fresh garlic minced (1 clove is plenty or if garlic lover you can add more)
1 cup of hellmans mayo (you can taste the difference when using hellmans)
1 cup of Parmesan cheese (regular, not shredded)
Mix the ingredients all together, bake in a casserole dish on 350 degrees for 40 minutes till the top is brown!!
DELICIOUS!
I love mayo. I am a true german and still eat fries with mayo. I have to bring some back when I visit home cause American mayo is different than german mayo for some reason. Ketchup tastes different too!
I think I am going to make this for Super Bowl but use hearts of Palm instead of artichokes. Yum!!!
I keep making the artichoke dip using the artichoke hearts packed in water, cut up, mayo, and grated parm cheese and it keeps coming out too salty. What am I doing wrong
Oh really? Darn- maybe it’s the maybe it’s the parm cheese? Maybe try adding a little mozzarella instead?