Artichoke Dip
This artichoke dip is the one that disappears first at every party. Five simple ingredients, thirty minutes, and a broiled golden top that keeps people coming back for more.
Simple ingredients, serious flavor.
Inspired by our dear friends at Indigo Jones Eats, this is a recipe Keith has been making for years. What sets it apart is what's not in it. Most artichoke dips are loaded with spinach, which adds bulk but dilutes the artichoke flavor. This one skips the spinach entirely and lets the artichoke, parmesan, and lemon do the work.
The broil at the end is non-negotiable. Baking melts everything together, but those five minutes under the broiler are what give you the golden, slightly caramelized top that makes this dip worth making over any cold version. We love serving it alongside our Homemade Cheese Crackers and Spicy Ranch Crackers for an easy appetizer spread, or next to our Craft Beer Cheese Dip when we really want to impress.
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What you'll need
- Marinated artichoke hearts: we use Mezzetta. Drain them well before mashing. Excess liquid makes the dip watery.
- Mayonnaise: Hellmann's or Duke's are our go-to. Avocado mayonnaise works well too for a lighter option.
- Parmesan: freshly grated melts more smoothly and gives a better broiled crust than pre-shredded.
- Lemon juice: fresh only. It brightens the whole dip and balances the richness of the mayo.
- Garlic powder: Keith prefers powder over fresh garlic here since it distributes evenly without any raw bite.
👉 See recipe card below for exact quantities.
How to make it
- Mash the artichokes first. Use a fork rather than a food processor. You want it roughly ½ inch pieces with real texture.
- Mix everything together. Add the mayo, parmesan, garlic powder, and lemon juice and stir until fully combined. The mixture will look a little rough - that's exactly right.
- Spread evenly in the dish. About 1 inch deep gives you the right ratio of golden top to creamy interior.
- Bake, then broil. Twenty minutes at 350°F gets it heated through and bubbling. The broil is what finishes it.
- Serve immediately. This dip is at its best straight from the oven while the top is still crispy and the center is hot.
🔪 Top tip
Drain the artichokes thoroughly. Press them with a paper towel after draining. Excess moisture is the most common reason artichoke dip turns out watery instead of creamy.
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Make ahead and storage
- Make ahead: assemble the dip up to a day in advance and refrigerate unbaked. Bake just before serving for the best results.
- Store: refrigerate leftovers in an airtight container for up to 5 days.
- Reheat: warm in a 350°F oven for 10 to 15 minutes. Cover with foil to prevent the top from drying out.
- Freeze: yes, but the texture changes slightly once thawed. Freeze before baking for the best result, then bake from frozen adding 10 minutes to the baking time.
FAQ
Artichoke hearts, mayonnaise, parmesan, lemon juice, and garlic powder, baked until hot and golden. Simple as that.
Marinated artichoke hearts give the most flavor. Water-packed work too but are more neutral. Either way, drain and pat dry before using.
Undrained artichokes. Press them with a paper towel after draining to remove as much liquid as possible before mashing.
Pita chips, toasted baguette, and crackers are classics. Our Homemade Cheese Crackers and Spicy Ranch Crackers are our go-to.
Yes. Assemble, cover and refrigerate unbaked for up to a day. Bake just before serving.
Yes, freeze before baking for best result. Bake from frozen, adding about 10 minutes to the bake time.
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Artichoke Dip recipe
This easy artichoke dip recipe has a few simple ingredients and comes together in minutes. Baked until golden and bubbly, it disappears fast.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 jar marinated artichokes, drained (we use Mezzetta)
- ¾ cup mayonnaise
- ¾ cup parmesan cheese, freshly grated
- 1 teaspoon garlic powder
- Juice of 1 lemon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mash the artichoke hearts with a fork until they are roughly ½ inch pieces. You want texture, not a smooth paste.
- Add mayonnaise, parmesan, garlic powder, and lemon juice. Stir until fully combined.
- Transfer to an oven safe baking dish, spreading evenly to about 1 inch deep.
- Bake for 20 minutes until heated through and beginning to bubble.
- Switch to broil and broil for 4 to 5 minutes until the top is golden brown. Watch closely - it can go from golden to burnt quickly.
- Serve immediately with crackers, pita chips, or crusty bread.
Notes
- Marinated artichoke hearts add the most flavor, but water-packed work too. If using water-packed, drain and pat dry thoroughly, and consider adding a pinch of extra seasoning to compensate.
- Freshly grated parmesan melts better than pre-shredded. It also gives the top a better golden crust under the broiler.
- Watch the broiler closely. The difference between golden and burnt is about 60 seconds. Don't walk away.
- Feeding a crowd? This recipe doubles or triples easily. Use a larger baking dish and add 5 to 10 minutes to the bake time to ensure it heats through evenly.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: appetizers
Nutrition
- Serving Size: ½ c
- Calories: 92
- Sugar: 5.7 g
- Sodium: 165.2 mg
- Fat: 2.4 g
- Carbohydrates: 14.5 g
- Protein: 4.9 g
- Cholesterol: 5.4 mg
This is one of our family's favorite party recipes. It's so cheesy, creamy, and delicious. You definitely have to double the recipe because it disappears fast!