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. 😉
- 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
- Pre-heat oven to 325F degrees.
- In a medium bowl, mix all ingredients 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 30 minutes, until 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.