- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Artichoke Dip
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Awesome. Everyone at my party wanted the recipe.
Make this dip all the time! We absolutely love it. If there are leftovers, we mix with scrambled eggs for breakfast the next morning! When you whisk the eggs whisk in the dip too and pour in the pan to cook! Yummy!
This was the easiest artichoke dip I've ever made. It fed 4 of us fine along with other appetizers.
I ended up chopping the quartered artichoke and put all the ingredients directly into a small crock pot. It did not fill it up, but I put it into the pot about 2 hours before the guests arrived and stirred right before they came. It was unbelievable! I could eat all of this by myself.
I made this for a quilt group gathering. Everyone there loved it and was sad when it was gone. Making it again this weekend. Thank you for the recipe.