THE Best Artichoke Dip (and easiest)

5 from 4 votes

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

Cook Time25

Total Time30

Course: Appetizer

Servings: cups

Calories: 254kcal

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, 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.

Nutrition