This Artichoke Dip is made with few ingredients, but is really THE best artichoke dip ever. This original is the classic for good reason.
Artichoke Dip is super popular and has so many variations, it’s crazy. This is one of the most popular dips at any gathering. It seems that everyone loves it and I’m no exception. I remember exactly where I was the first time I tasted this new Artichoke Dip. It was at the bridal shower of a dear friend and I remember the moment this cheesy-dreamy, aromatic dip appeared at the party. One taste and we were all hooked. I truly wanted to take the entire bowl and have it all to myself. But rather than do that, I made sure to get the recipe. I started making THE Best Artichoke Dip for every occasion possible… that was over twenty years ago and needless to say, artichoke dip became the “thing” I was known for. At least when it came to who’s bringing what? to the party.
Over time, artichoke dip recipes began to change and evolve. From everything to adding crab meat to the dip to the now-standard Artichoke Spinach Dip. And like everyone else, I would change up my recipe with creative additions or twists. And though the variations out there are tasty, the classic has always been the one to get the biggest compliments for me, not to mention that it was the one that disappeared faster than anything else on the table.
So trust me on this – get yourself these four simple ingredients and be sure to bake it the way I tell you, and don’t add anything extra. Keep the recipes for other fancy artichoke dips handy, but you’ll soon agree – the word classic doesn’t mean ” to be considered one of the best of its kind” for nothing.
A few tips that I’ve learned over the years –
First, you may be tempted to increase the oven temperature and bake for a shorter period, but you’ll regret this (I’ve learned this the hard way). Baking at 325F degrees for 30 minutes is the perfect amount of time for a creamy dip that is all melty (see picture below) and still has the right amount of golden layered top. Any other baking method will may result in a greasy bubbly mess.
And second, even though baguettes are the “pretty” option to serve with substantial dips these days, whenever I’ve served this dip with simple saltine crackers, the saltines disappear faster than any other accompaniment, including other types of crackers. For some reason, these two are a destined combination.
Back to that special bridal shower… we were all so excited for our beautiful friend, marrying a handsome (and great) guy. We talked about the honeymoon they would have on a tropical paradise. But we all went crazy for this newfangled dip using a hardly-ever-used (back then) can of artichoke hearts. So, after all these years and thousands of artichoke dip tastings later…. Take my advice and make THIS recipe. I think I can say I’m an expert on the matter. 😉
THE Best Artichoke Dip (and easiest)
Ingredients
- 1- 15 oz. can artichoke hearts drained and chopped into bite-size pieces
- 1- 7 oz. can diced mild green chiles undrained (if you like spicy, find the hot version)
- 8 ounces freshly grated Parmesan cheese I find the wedges of Parmesan that require you to grate at home work better, they seem to get a better melt, but use what you prefer
- 2 scant cups mayonnaise
For Serving:
- Saltine crackers or sliced baugettes
Instructions
- Pre-heat oven to 325F degrees.
- In a medium bowl, mix15 ounces artichoke hearts, 7 ounces green chiles, 8 ounces Parmesan, and 2 scant cups mayonnaise and stir until well combined.
- Pour mixture into a 2-quart baking dish or 9-inch glass pie plate (I find the pie plate works well).
- Bake for 25-30 minutes, or until the top starts to just bubble and turn golden.
- Serve hot with saltine crackers or sliced bread.
Cook's Note:
- Do not increase the heat and cook for less time to try and rush the recipe. This will most likely result in a greasy dip.
- Also, even though sliced baugettes look the prettiest with this dip, over the years people have overwhelmingly preferred the saltine crackers with this dip.
- This dip can be easily mixed together and then refrigerated until time for baking. Just add about 4-5 minutes to the baking time.
Notes
- Watch the dip after about 20 minutes to make sure it's not bubbling hard. You want it to bubble nicely and the cheese to melt but if you bake until it's bubbling hard, the mayonnaise may separate.
Recipe from my friend Katie at my friend Brenda’s bridal shower.
Made this today as a Thanksgiving appetizer and it was delicious!! I followed the recipe to a T. Used mild green chilies and Sargento shredded parmesan cheese. I used my French White Corningware 10″ round baking dish and it was just the right size. I found this to be so easy to prepare. I baked it at 320 until bubbly on sides and golden on top. Served it with unsalted crackers…perfect! This will be my go-to recipe for artichoke dip here on out. Thank you for posting this wonderful recipe! 5 Stars!!
Hello Ann
I’m so glad you liked this dip as much as my family does and I’m honored that this dip will be making a return appearance on your holidays. Thanks so much for taking the time to comment, it really means a lot!
This turned out really oily. I could not take the finished dish to a party. Not sure what happened?
Hi Karen, I’m sorry to hear this. If your oven is too hot or the dip is baked too long, the mayonnaise may separate. If you try it again, I’d watch it and once it’s bubbly but not too browned or hard bubbling, take it out of the oven.
This is one of my favorites. I am making today for our domino’s club. I will baking it slower and less heat because with othermethod it makes a lit of oil and I absorb that off with paper towels. So maybe baking as you suggest I won’t need to towel off the oily layer. Will let you know. Thx. Mary Lu
Thanks Mary Lu! I’m so happy you like the artichoke dip as much as my family does. Can’t wait to hear if the slower lower temperature works better for you. 🙂
This is the BEST artichoke dip! Even those who don’t typically eat artichokes LOVE this dip. Thanks Sally, this was wonderful and will be making it many more times!
Thanks, Andrea! This recipe has been made over and over so many times in my family. I’m so glad you liked it as much as we do!
Fabulous dish served with French or Italian bread. I’ve made this several times, ans it’s always a pleaser!
Thanks, Tim! I agree, this is a great dip for every taste. 🙂
Very good, i added garlic and a little red pepper flakes. 325 is the perfect temp. for this recipe. Mot of the other recipes call for 350 and i find it makes the dip greasy. Will be using this one from now on. Thank you
Hi Bonnie, I agree, 325 is perfect for keeping the dip creamy and not letting it get greasy. Thanks for taking the time to comment!
QUESTION ABOut the Parmesan cheese: 8 ounces weighed or a 8 ounce cup? BIG difference!
Hi Barbara, 8 oz weighed. That’s why I didn’t say 1 cup. Definitely a big difference. 🙂
Love this dip. I use 5 or 6 green onions, chopped and I always add 5 to 6 drops of Tabasco sauce.
I use whipped cream cheese &
Sour cream…less mayo (half/half)
Mixed & its creamy & delicious! It never lasts at my house! Enjoy!
TADA!!!?
I have no comment i haven’t tried it yet but i did get cream cheese, which i happen to love, would it make the did horrible if i added it?
Hi Victoria, I’ve never tried it with cream cheese, but I think if you add the cream cheese along with some of the mayo, it will be delicious. But I can’t guarantee it since I’ve never used cream cheese in this dip. 😉