What is artichoke dip made of?

Artichoke hearts, mayonnaise, parmesan, lemon juice, and garlic powder, baked until hot and golden. Simple as that.

What kind of artichokes should I use?

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.

Scale

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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.

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.