Recipes » Appetizer Recipes » Hot Artichoke Dip

Hot Artichoke Dip

This cheesy, Hot Artichoke Dip will have everyone asking for your recipe. Serve it with crackers or crostini and it will be the hit of your holiday parties!
5 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Finished hot artichoke dip in a baking dish.

Serve this retro recipe for Hot Artichoke Dip at your next party and you’ll have everyone asking for the recipe! Everyone loves a cheesy, warm dip to spread on crackers and enjoy with a nice glass of wine. This one will be the hit of your holiday parties!

We’re going old-style today. This Hot Artichoke Dip recipe is from my “vintage” files and one that I used to make regularly for entertaining friends in the 1980s. It’s easy to put together from a few simple ingredients and is always a crowd pleaser.

Finished hot artichoke dip in a baking dish.

It went over quite well with the big hair, shoulder pads, and white zin of the time. And, do you know what? It still goes over well today. Why? Because it’s delicious, that’s why.

Now I will concede that it’s very rich and I’m scared to even try to figure out how many calories are in that little baking dish, but you don’t serve this every day. And if you can’t have an occasional indulgence, then it’s hardly worth eating well the rest of the time, is it?

Ingredient Notes

  • Canned Artichoke Hearts (Make sure you’re purchasing plain canned artichoke hearts and not the marinated artichoke hearts.)
  • Mayonnaise (Lots of artichoke dip recipes call for cream cheese or sour cream in the mixture but this one uses mayonnaise. You’ll want regular mayonnaise. The lower fat versions don’t work well for this.)
  • Parmesan Cheese (Use the inexpensive Kraft boxed type.)
  • Fresh Parsley (Substitute one teaspoon of dried if you like.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Hot Artichoke Spread

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prep the Artichoke Hearts

To start this recipe, you’ll drain and chop the artichoke hearts.

Draining chopped artichoke hearts on paper towels.

Because they do need to be very well drained, the way I manage that is to chop them and then spread them out on a triple thickness of paper towels. Place another thickness of paper towels on top of the chopped artichoke hearts and press down gently to remove as much moisture as possible.

Let them sit for a few minutes to make sure as much moisture as possible is taken up by the paper towels.

COOK’S TIP 
Don’t skip this step or the dip will be watery.

Combine the Ingredients

Now place the chopped artichoke hearts and all the remaining ingredients in a medium bowl and mix everything together.

COOK’S TIP 
The boxed, powdery Parmesan is fine for this recipe. You don’t need to invest in expensive Parmesan cheese here.

Bake Until Bubbly

Dip mixture in a baking dish.

Spoon the mixture into a lightly greased small shallow baking dish. Place the dish on a baking sheet to catch anything that may bubble over during baking. Bake for 20 to 25 minutes or until the top is lightly golden brown and it’s bubbly around the edges.

Finished hot artichoke dip in a baking dish.

How to Serve

Serve this delicious spread warm or at room temperature with crackers, melba toast, toasted baguette slices, or tortilla chips.

Variations and Tips

  • To make this recipe into a spinach artichoke dip, blend in 6 ounces of thawed, very well drained spinach.
  • To make the dip even richer and over the top, place pats of butter over the top before cooking.
  • Leftovers will last 2-3 days in the fridge.

FAQs

Can I make this ahead?

This artichoke dip is easy to make ahead. You can either (1) prepare the recipe up to the point of baking, cover and refrigerate it, then when ready to cook, remove it from the fridge, let it come to room temperature and bake, or (2) bake the dip, let it cook and refrigerate it. When ready to serve reheat the dip at 350 for about 10 minutes.

Can I freeze this dip?

Mayonnaise doesn’t freeze well, so the artichoke dip is best enjoyed within a few days.

Can I use fresh artichokes for this recipe?

Of course you could clean and cook fresh artichokes for this recipe. However, the canned ones are much less expensive and far easier than cooking fresh. I recommend either Cento or Vigo brand.

What can you dip instead of chips?

Since this is actually more of a spread than a dip, you can serve any kind of bread or crackers it. Melba toast, toasted baguette slices (crostini), bagel chips, and sturdy tortilla chips are all good choices. You could also consider serving carrot chips on the side.

Is this keto friendly?

Although I don’t specialize in any particular diet, it’s my understanding that this artichoke dip is appropriate for a keto diet.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe

Finished hot artichoke dip in a baking dish.

Hot Artichoke Dip

This cheesy, Hot Artichoke Dip will have everyone asking for your recipe. Serve it with crackers or crostini and it will be the hit of your holiday parties!
5 from 6 votes
Print It Rate It Save
Course: Appetizers
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 servings
Calories: 43kcal
Author: Lana Stuart

Ingredients

  • 14 ounces canned artichoke hearts drained and chopped
  • 1 cup mayonnaise
  • 1 cup Parmesan cheese
  • 2 green onions chopped
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 350 degrees. Drain the artichokes and chop into about 1/2 inch pieces. Drain the chopped artichokes again by placing them on several layers of paper towels.
  • Add the drained, chopped artichokes to a medium bowl with the remaining ingredients. Mix well. Turn into a small baking dish. Bake for 20-25 minutes or until the top begins to brown.
  • Remove from oven and allow to cool briefly. Garnish with additional green onions, if desired. Serve with crackers or melba toasts.

Notes

Ingredients
  • Be sure to purchase plain canned artichoke hearts and not marinated artichoke hearts.
  • You’ll need regular mayonnaise. The lower fat versions don’t work well for this.
  • Use the inexpensive Kraft boxed type of Parmesan.
  • Substitute one teaspoon of dried parsley for the fresh.
How to Serve
  • Serve warm or at room temperature with crackers, melba toast, baguette slices, or tortilla chips.
Variations and Tips
  • Don’t skip draining the artichoke hearts or the dip will be watery.
  • To make this recipe into a spinach artichoke dip, blend in 6 ounces of thawed, very well drained spinach.
  • To make the dip even richer and over the top, place pats of butter over the top before cooking.
— Leftovers will last 2-3 days in the fridge.
— To make ahead, either…
(1) prepare the recipe up to the point of baking, cover and refrigerate it, then when ready to cook, remove it from the fridge, let it come to room temperature and bake, or
(2) bake the dip, let it cook and refrigerate it. When ready to serve reheat the dip at 350 for about 10 minutes.
— Mayonnaise doesn’t freeze well, so the artichoke dip is best enjoyed within a few days.
— Although I don’t specialize in any particular diet, it’s my understanding that this artichoke dip is appropriate for a keto diet.

Nutrition Information

Serving: 1 | Calories: 43kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 198mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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12 Comments

  1. This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it’s always a crowd favorite! This version is so easy to make. It’s oven baked and served warm and melty.

    just one qustion.. When making in advance, do you bake in advance and then bake a second time the day of serving? Or just mix the ingredients, refrigerate, then bake once the day of? Thanks!

      1. Love the comment about parm in the green can. I have been grating my heart out for years now with $20 a pound stuff. So good to know I can save my arthritic hand and a lot of money with this recipe! You are right, hot artichoke dip is a classic!! I also still love rumaki, “drink mores” (olives covered in cheese pastry dough and baked), and almond stuffed dates wrapped in bacon. And let’s not forget that cheesy-bacon-green onion-mayo combo on party rye, broiled until bubbly! (I had a catering biz, bakery, and cafe back in the day—I’m an encyclopedia of old school party food, lol!)

  2. this is such a great recipe, a classic… these are ones we should never forget.
    hey, thanks so much for the twitter notice, I had no idea as I rarely tweet much anymore, most everything is auto-generated ya know, so the hack probably came from one of these…please let me know if it happens again and I will contact twitter

  3. Love artichoke dip. It is one of the foods introduced to me in the US. A great addition to my repertoire but I must admit I rarely make rather have it at friends or at a restaurant!

  4. Like I always say, we only live once! Who cares if it may not be really healthy, it sure sounds fantastic!! What a fun recipe to make for a party! Hugs, Terra

  5. I love this too Lana…as a matter of fact I’m quite certain that if left alone I could finish off the entire bowl all by myself. But I would share it with you. :)

    1. Me, too Barb! It’s one of those recipes that you just always want “one more bite and then I’ll stop. Really.” I have to put it out of sight to stop myself eating the whole thing.