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
Servings: 4 cups
- 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.