THE Best Artichoke Dip (and easiest)
This creamy Artichoke Dip is a tried-and-true favorite that’s always the first to disappear at any gathering. With just four simple ingredients—artichokes, green chiles, Parmesan, and mayonnaise—it bakes up bubbly, rich, and perfectly golden in about 30 minutes. Best of all, you can assemble it ahead of time and bake right before serving. Grab a box of saltines or slice up a baguette—this one’s guaranteed to be the hit of the party.
Servings: 10 people
Calories: 97kcal
Ingredients
- 1- 15 oz. can artichoke hearts drained and chopped
- 1- 7 oz. can diced mild green chiles undrained
- 8 ounces freshly shredded Parmesan cheese
- 2 scant cups mayonnaise
For Serving:
- Saltine crackers or sliced baugettes
Instructions
- Pre-heat oven to 325F degrees.
- In a medium bowl, mix artichoke hearts, green chiles, Parmesan, and mayonnaise. Stir until well combined.1- 15 oz. can artichoke hearts, 1- 7 oz. can diced mild green chiles, 8 ounces freshly shredded Parmesan cheese, 2 scant cups mayonnaise
- 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 bagettes.
Notes
- For the creamiest dip, shred Parmesan from a block—avoid pre-shredded cheese.
- Bake until gently bubbling and cheese is melted; if it bubbles too hard, the mayonnaise may separate.
- Don’t increase oven heat to rush baking, or the dip may turn greasy.
- Can be assembled ahead and refrigerated; add 4–5 minutes to bake time.
- Saltine crackers pair especially well with this dip, even more than baguette slices.
Nutrition
Serving: 4tbs | Calories: 97kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 398mg | Potassium: 42mg | Sugar: 0.02g | Vitamin A: 196IU | Calcium: 201mg | Iron: 0.1mg