The most delicious, addicting artichoke dip recipe has only 5 ingredients! It's so easy to make and everyone loves it! Make a triple batch for your party & watch it disappear.
5 Ingredient Artichoke Dip is the star of this fall party platter. This recipe came to us from our dear friends at Indigo Jones Eats, and it has quickly become a staple at our holiday gatherings and tailgating events. It's a favorite amongst family and friends, and it's always the first to disappear.
Serve it with toasted pita chips: brush some pita with olive oil and warm in the oven for 5 minutes.
This dip is a great addition to our Halloween charcuterie board. We sliced up several kinds of cheeses, meats, and veggies. We also made Red Pepper Hummus with delicious Mezzetta Roasted Red Bell Peppers. And two kinds of salty olives are a must! For adult gatherings, stir up some of our Dirty Lemon Basil Martinis and snack away.
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Ingredients
- ARTICHOKES: we like Mezzetta Marinated Artichoke Hearts
- MAYONNAISE: we like Hellmann's Real Mayonnaise, Duke's Real Mayonnaise or avocado mayonnaise
- PARMESAN CHEESE: fresh grated Parmesan cheese
- LEMON JUICE: fresh squeezed lemon juice
- GARLIC POWDER: garlic powder adds depth of flavor
🔪Top tip
We recommend doubling (or tripling!) the recipe for groups of 4 or more. You can never have too much!
Instructions
- In a medium bowl, mash artichokes using a fork until they are in ½" pieces.
- Combine remaining ingredients and toss until combined.
- Transfer to an oven safe baking dish so that mix is about 1 inch deep.
- Bake in oven at 350°F for 20 minutes.
- Remove. Turn broiler on and broil for 5 minutes or until golden brown.
- Remove and serve with your favorite cracker or pita chips.
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Storage
- MAKE AHEAD: you can make this dip ahead of time. Store it in the fridge and bake it just before you are ready to serve.
- STORE: leftover Artichoke Dip can be stored in an airtight container in the refrigerator for 5 to 6 days.
- REHEAT in a 350°F oven in an oven safe dish for 10-15 minutes. Cover it with foil to prevent drying out.
FAQ
Yes, artichoke dip can be prepared in advance and refrigerated until ready to bake or serve.
Artichoke dip pairs well with homemade pita chips, spicy ranch crackers, bread, or sliced vegetables on a crudité plate.
Artichoke dip can be keto-friendly, especially if it’s low in added sugars and served with low-carb dippers like celery or cucumber slices.
Yes, you can freeze artichoke dip, although the texture may change slightly when reheated.
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Artichoke Dip recipe
The most delicious, addicting artichoke dip has only 5 ingredients! Be sure to make a triple batch for your party & watch it disappear!
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 1 jar Mezzetta Marinated Artichoke Hearts, drained
- ¾ C mayonnaise
- ¾ C parmesan cheese, grated
- juice of 1 lemon
- garlic powder
Instructions
- In a medium bowl, chop artichokes using a fork until they are in ½" pieces.
- Combine remaining ingredients and toss until combined.
- Transfer to an oven safe baking dish so that mix is about 1 inch deep.
- Bake in oven at 350° for 20 minutes.
- Remove. Turn broiler on and broil for 5 minutes or until golden brown.
- Serve with your favorite cracker or pita chips.
Notes
We suggest doubling or tripling this recipe for groups of 4 or more. You can never have too much!
- Prep Time: 5 min
- Cook Time: 20 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
Jackie says
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!