With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!
Years and years ago I was attending a pot luck dinner and a friend of mine brought this delicious Hot Artichoke Dip. After tasting it I begged for the recipe, it was THAT GOOD. Now it’s one of my go-to recipes any time I am entertaining and I’m willing to bet you’ll love it just as much as I do!
Step by step
This dip is seriously one of the easiest recipes ever! It only requires four ingredients.
See the web story step by step here.
The mayonnaise, parmesan cheese, garlic, and chopped marinated artichoke hearts are mixed in an oven-safe baking dish then baked for one hour. It’s that simple!
FAQs
Yes! If you’d like to add spinach to this recipe it will turn out wonderfully. You can add fresh spinach or a cooked and drained package of frozen spinach to this dip before baking. Alternatively, you can reference my Baked Spinach Artichoke Dip recipe for another version that contains sour cream and cream cheese as well.
You can absolutely make this dip ahead of time. Keep it in the refrigerator after mixing. Let it rest at room temperature 30 minutes before baking.
You can also mix this dip and freeze it in an airtight container until you are ready to bake.
Serving Suggestions
Serve this dip warm right out of the oven for the best taste. I like to serve alongside tortilla chips, crackers, or crusty bread for dipping!
For more dip recipes that will guarantee you a place on every party invite list, try my Buffalo Chicken Dip, Instant Pot Jalapeño Corn Dip, or Bacon Cheddar Cheese Dip.
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Baked Parmesan Artichoke Dip
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: baking
- Cuisine: American
Description
With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!
Ingredients
- 1 cup mayonnaise
- 1 cup parmesan cheese, shredded
- 1 tbsp minced garlic
- 14 oz can artichoke hearts (in brine, not oil), drained and finely chopped
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.
Notes
- The recipe can be prepped ahead of time and kept in the refrigerator up to three days. Let sit at room temperature 30 minutes before baking as instructed.
- The dip freezes well. Thaw in fridge one day then reheat as instructed above.
- Spinach can be added. If using frozen spinach, cook and drain prior to adding to the dip mixture.
- Serve warm with crackers, tortilla chips, or crusty bread.
Keywords: artichoke dip, parmesan artichoke dip
This recipe was originally published inSeptember 2015 and updated with new photos and additional information in July 2019.
Marianne says
I have made this recipe for years but lately, every time I make it, it comes out very greasy. I am using same ingredients I’ve always used. Why is this happening? I always drain artichokes and cut them up, and I use Hellmans mayo, and I even shredded parmesan this time (since someone said that store bought already shredded parmesan could be the problem). Same outcome – greasy mess. What is different – never had this problem before?