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Artichoke Dip

 Artichoke Dip
Crackers make great dippers for this creamy appetizer (chips and breadsticks work well, too). It's become the traditional introduction to our family's Christmas Eve dinner.
16 ServingsPrep/Total Time: 30 min.


  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup mayonnaise
  • 1/3 to 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • Dash hot pepper sauce
  • Paprika, optional
  • Assorted crackers


  • In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic
  • and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle
  • with paprika if desired.
  • Bake, uncovered, at 350° for 20-25 minutes or until top is
  • lightly browned. Serve warm with crackers. Yield: 2 cups.
Nutritional Facts: 2 tablespoons dip (calculated without crackers) equals 117 calories, 12 g fat (2 g saturated fat), 6 mg cholesterol, 168 mg sodium, 2 g carbohydrate, 0 fiber, 1 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.