Hot artichoke dip is one of our favorite appetizers, especially in the cooler months. This one is so simple, you’ll be tempted to make it often. Serve with slices of warm, crusty bread, and get ready to watch it disappear.
I always embrace the winter. Half-lit grey days, a chill in the air, smoky evenings, Bonfire Night, Hallowe’en, the promise of Christmas ahead. Time to slow down with one-pot suppers, comfort food, in layers of my favorite oversized knitwear, hunkering down by the fire. Finding time for the simple pleasures: reading a book, finishing that puzzle, writing recipes, baking a cake, spending time with your favorite family and foods.—Emily Scott
Hot Artichoke Dip FAQs
Why did my artichoke dip separate?
Because the base of this dip is mostly mayo, make sure that you’re not trying to bake it faster by cranking the heat or cooking it too low in the oven. Mayo will separate if it gets too hot. As well, don’t use pre-shredded Parmesan. Pre-shredded cheeses are coated in cornstarch and you won’t get a smooth mixture.
Can I make artichoke dip ahead of time?
You can. It can be made up to 24 hours in advance. Purée and mix the artichokes, mayo, and Parmesan and place in an oven-safe serving bowl. Cover with foil and store in the fridge. When ready to serve, let the dish come to room temperature, preheat your oven, remove foil, and bake.
Can artichoke dip be reheated?
Sure. You might find that your best bet, just for cleaning that bakeware, is to move the leftovers to a smaller dish, cover, and reheat within 2 days.
Hot Artichoke Dip
- 1 can (14 ounce) artichoke hearts in water drained
- 1/3 cup (3 1/2 oz) mayonnaise
- 1 cup grated Parmesan cheese
- Toasted bread for serving
- Preheat the oven to 400°F (200°C).
- Dump the mixture into an ovenproof baking dish and bake until golden brown and bubbling, 15 to 18 minutes.
☞TESTER TIP: After baking the dip, switch the oven to broil for a couple of minutes to get more browning.
Recipe Testers’ Reviews
This version of hot artichoke dip is the absolute most basic one I’ve ever come across; it’s almost not even a recipe! That said, it’s completely delicious and addictive, proving the point that a recipe doesn’t really need a million ingredients if they’re high quality.
What makes this one particularly good is puréeing everything in the food processor. I thought I wouldn’t like it this way because I always leave my artichokes a bit chunkier for texture, but puréeing everything in the food processor made it turn out super sexy and silky and bubbly. I used Hellman’s mayo and really good Parmigiano-Reggiano.
Next time, I’d probably still add a teaspoon of lemon juice and/or zest as I’ve always done. Served it with toasted garlic sourdough crostini and 4 of us polished off the whole gratin dish in about 20 minutes flat. It was so good that we attacked it before I remembered to snap a pic!
Few appetizers can top this classic combination of artichokes and cheese. Served warm with freshly baked sourdough bread invites yummy memories of holiday traditions, late-night snacks while studying, and cool autumn days. I love that this is such an easy recipe to make, and also can be made ahead of when needed.
Storing the recipe in a small crockpot dish makes it easy to just pop in the warmer when serving for a group.
This hot artichoke dip is a great dip for last-minute company. It goes together quickly and still tastes great even after it has been sitting out for a while.
It’s versatile too. You could add chicken or spinach if you needed to clean out the fridge. It would also be great with some herbed panko breadcrumbs on top for a little extra texture. Good Parmesan cheese is the key.
I’ll keep the ingredients on hand so I can whip up a batch at a moment’s notice. Served with sliced pears and several varieties of crackers.
This is a healthier rendition of the classic hot artichoke dip I know and love: it is less creamy and less cheesy but nonetheless tasty. My only quibble is that I prefer a bit more texture to my dip and would chop rather than process the artichoke hearts, or perhaps chop some and process the rest.
We served it with a crusty wheat loaf, which we felt would complement the healthier feel well, and this was correct. Both the crustiness, which added texture, and the wheatiness, which added flavor, were a plus.
This hot artichoke dip really works as a nice starter with thin crackers, but with less mayo and cheese can even be used as a sandwich condiment.
I add half the mayo and half (or even a quarter) the amount of cheese so the artichoke flavor really shines. Other additions according to your taste: add a sprinkle of fresh lemon juice to the mixture before baking, add fresh herbs–thyme is especially good, and I always add freshly ground pepper.
Process the mixture a few seconds for a chunky texture, or longer for a smooth texture. This is a very flexible recipe and you can make many changes with the confidence that it will be delicious.
Because this is such a simple dip, take the time to go all out on the accoutrements. The author recommended rosemary focaccia bread, and I agree the consistency of the dip is more suited to bread than crackers. If you’re inclined to use plain bread, maybe slice it into crostini and crisp it in the oven to create some textural variations. In summary, this dip is lovely, straightforward, and a cinch to make–perfect for the busy holiday season!
Originally published November 10, 2021