Hot Artichoke Parmesan Dip

A hand pulling a chip with artichoke dip out of a pan of it.

Hot Artichoke Parmesan Dip

This hot artichoke parmesan dip is creamy, cheesy, and unbelievably easy to make. With just a handful of simple ingredients, you can have this crowd-pleasing appetizer ready in under 45 minutes.

Course Appetizer, Snack, Vegetarian

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 272kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
24 ounces frozen artichoke hearts thawed (or two 12 ounce jars, well drained)
1 cup mayonnaise
1 teaspoon garlic powder
1 cup Romano cheese
1 teaspoon lemon juice
Tortilla chips for serving

Instructions

Preheat the oven to 325 degrees F. Lightly grease an 8 or 9 inch pan with cooking spray and set aside.
Using a mini prep processor or food processor, roughly chop the artichoke hearts.
In a mixing bowl, combine the artichoke hearts, mayonnaise, garlic powder, cheese, and lemon juice.
Once the mixture is well combined, place it in the baking pan and spread it into one even layer.
Bake uncovered for around 35 minutes or until heather through.
If you want a little brown on top you can pop it under the broiler, but keep a close eye on it. Serve immediately with tortilla chips.

Video

Notes

Use good cheese. Freshly grated Parmesan or Romano melts better and gives more flavor.
When chopping the artichokes, leave small, uneven pieces. This gives the best texture and a satisfying bite instead of turning it into a puree.
Make it your own. Stir in a bit of chopped spinach, artichoke hearts, and sun-dried tomatoes. Crushed red pepper or chopped parsley adds a fun twist.
Serve it warm. This recipe for hot artichoke dip tastes best straight from the oven while it’s hot and melty.
Add a smoky touch. A little smoked paprika or some crispy bacon crumbles give the dip a deeper, savory flavor that makes it extra addictive.
Make individual servings. Spoon the mixture into small ramekins before baking. They look elegant, bake faster, and make serving guests a breeze.
Ingredients to prep ahead- Chop artichokes and grate the cheese a day in advance.
Leftovers and storage- Keep in an airtight container in the fridge for up to 4 days and reheat gently before serving. Freezing isn’t recommended, as the dip will become grainy and separate when thawed.

Nutrition