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Hot Artichoke Dip

Hot artichoke dip in a white pottery bowl with a serving spoon, beside a bowl of toasted bread.
Artichoke hearts are an essential store-cupboard ingredient for me. This recipe is one of my favorites—delicious, quick, and simple to make, it's inspired by my mother. I always serve this at Christmastime, with toasted rosemary focaccia. It is rich, comforting, and everyone always wants the recipe.
Emily Scott

Prep 5 mins
Cook 15 mins
Total 20 mins
6 servings
176 kcal


  • 1 can (14 ounce) artichoke hearts in water drained
  • 1/3 cup (3 1/2 oz) store-bought or homemade mayonnaise
  • 1 cup grated Parmesan cheese
  • Toasted bread for serving


  • Preheat the oven to 400°F (200°C).
  • In a food processor, combine the artichokes, mayonnaise, and Parmesan, and blitz until smooth.

    TESTER TIP: If you prefer to have chunks of artichoke in your dip, process only until well combined, but not smooth, or reserve a few artichokes, coarsely chop, and stir into the blended mixture.

  • 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.