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THE Best Artichoke Dip (and easiest)

These ingredients are simple, but this is the classic Artichoke Dip recipe. Be sure to bake the dip according to the instructions to ensure a creamy and not greasy consistency. Dip may be assembled ahead of time and baked later.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Servings: 4 cups
Author: Good Dinner Mom

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, 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.