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.
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.)
🥄 How to Make Hot Artichoke Spread
Prep the Artichoke Hearts
To start this recipe, you’ll drain and chop the artichoke hearts.
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.
👉 PRO TIP: Don’t skip this step of draining the artichoke hearts 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.
👉 PRO TIP: The boxed, powdery Parmesan is fine for this recipe. You don’t need to invest in expensive Parmesan cheese here.
Bake Until Bubbly
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.
🍽️ 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.
❓ Questions About Hot Artichoke Dip
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 cool 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.
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.
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.
Although I don’t specialize in any particular diet, it’s my understanding that this artichoke dip is appropriate for a keto diet.
🧾 More Popular Dip Recipes
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Hot Artichoke Dip
- 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
- 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.
- Serve warm or at room temperature with crackers, melba toast, baguette slices, or tortilla chips.
- 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 cool and refrigerate it. When ready to serve reheat the dip at 350 for about 10 minutes.
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.