This retro Hot Artichoke Dip recipe will be the hit of your next party. This blast from the past is still as good today as it was decades ago!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 24servings
Ingredients
14ouncescanned artichoke heartsdrained and chopped
1cupmayonnaise
1cupParmesan cheese
2green onionschopped
1tablespoonchopped fresh parsley
¼teaspoongarlic powder
¼teaspoonblack pepper
Instructions
Preheat the oven to 350 degrees.
Drain and chop the artichoke hearts.
Place the chopped artichoke hearts on a double thickness of paper towels and pat dry to make sure as much moisture as possible has been removed.
Transfer the chopped artichoke hearts and all the remaining ingredients in a medium bowl and mix everything together.
Spoon the artichoke 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 on the center rack of a preheated 350 degree oven for 20 to 25 minutes or until the top is lightly golden brown, and it's bubbly around the edges.
Remove the dish from the oven and allow it to cool briefly.
Garnish with additional green onions, if desired
Serve with a selection of crackers.
Notes
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.