A simple baked artichoke dip with chopped artichoke hearts, Parmesan, mayonnaise, and black pepper. Bake until bubbly and golden, then serve with crackers or bread.
More recipes to try: Texas Bean Dip · Easy Delicious Hummus · Guacamole Hummus
Ingredients
Method
- Preheat oven to 375 degrees
- Combine the artichoke hearts, mayo, parmesan cheese, and pepper. Mix well.
- Spread mixture in a 9×13 inch baking dish and bake for 15 – 20 minutes or until bubbly and golden brown.
- Serve with sliced baguettes, pita chips, or crackers. Yum!
A little help in the kitchen
Lori’s ingredient notes: Drain the artichokes well so extra canning liquid does not thin the dip. Chop them small enough to scoop easily.
Serve it with: Set out cucumber rounds and bell pepper strips alongside the bread or crackers.
Prep ahead: Mix the dip earlier in the day and refrigerate it in a covered container. Bake when ready to serve, allowing extra time if it starts cold.
Tomorrow’s lunch: Warm a small portion and spread it on toast with sliced tomatoes. Keep the remaining dip refrigerated.
Refrigerate perishable leftovers in shallow containers within 2 hours (1 hour above 90°F), and use within 3–4 days. Reheat cooked leftovers to 165°F. FoodSafety.gov guidance.
Get the good stuff into the dish: An OXO silicone spatula helps fold the artichokes, Parmesan, and mayo together, then scrape the mixture into the baking dish. Give the top a quick smooth before baking. Every little bit of this warm, creamy dip is worth saving.
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