Hot Artichoke Dip
This retro Hot Artichoke Dip recipe is going to be the hit of your next party! Everyone loves a cheesy, warm dip to spread on crackers and enjoy with a nice glass of wine. This blast from the past is still as good today as it was decades ago!
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We’re going old-style today. This Hot Artichoke Dip recipe is from my “vintage” files and one that I used to make regularly for entertaining friends in the 1980s. It’s easy to put together from a few simple ingredients and is always a crowd-pleaser.
This classic party appetizer went over quite well with the big hair, shoulder pads, and white zin of the time. And, do you know what? It still goes over well today. Why? Because it’s delicious, that’s why.
Now I will concede that this baked artichoke dip is very rich, and I’m scared to even try to figure out how many calories are in that little baking dish, but you don’t serve this every day. And if you can’t have an occasional indulgence, then it’s hardly worth eating well the rest of the time, is it?
WHAT PEOPLE ARE SAYING …
“This is such a great recipe, a classic… these are ones we should never forget.”
— Drick
🛒 Ingredient Notes
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- Canned Artichoke Hearts – Make sure you’re purchasing plain canned artichoke hearts and not the marinated artichoke hearts.
- Mayonnaise – Lots of artichoke dip recipes call for cream cheese or sour cream in the mixture, but this one uses mayonnaise. You’ll want regular mayonnaise. The lower-fat versions don’t work well for this.
- Parmesan Cheese – Use the inexpensive Kraft boxed Parmesan. It’s the most authentic for this recipe.
- Fresh Parsley – Chop the parsley very finely or substitute one teaspoon of dried parsley if you like.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 How to Make Hot Artichoke Spread
- Preheat the oven to 350 degrees.
Prep the Artichoke Hearts
- Drain and chop the artichoke hearts.
Note: Because they do need to be very well drained, the way I manage that is to chop them and then spread them out on a triple thickness of paper towels. Place another thickness of paper towels on top of the chopped artichoke hearts and press down gently to remove as much moisture as possible.
- Place the chopped artichoke hearts on a double thickness of paper towels and pat dry to make sure as much moisture as possible has been removed.
👉 PRO TIP: Don’t skip this step of draining the artichoke hearts or the dip will be watery.
Combine the Ingredients
- Transfer the chopped artichoke hearts and all the remaining ingredients in a medium bowl and mix everything together.
👉 PRO TIP: The boxed, powdery Parmesan is perferred for this recipe. You don’t need to invest in expensive Parmesan cheese here.
Bake Until Bubbly
- Spoon the artichoke mixture into a lightly greased, small shallow baking dish.
- Place the dish on a baking sheet to catch anything that may bubble over during baking.
- Bake on the center rack of a preheated 350 degree oven for 20 to 25 minutes or until the top is lightly golden brown, and it’s bubbly around the edges.
- Remove the dish from the oven and allow it to cool briefly.
- Garnish with additional green onions, if desired
- Serve with a selection of crackers.
🍽️ How to Serve
Serve this delicious spread warm or at room temperature with crusty French bread, your favorite crackers, pita chips, melba toast, toasted baguette slices, or tortilla chips.
❗ Variations and Tips
- To make this recipe into a spinach artichoke dip, blend in 6 ounces of thawed, very well-drained spinach.
- To make the dip even richer and over the top, place pats of butter over the top before cooking.
🍚 How to Store Leftover Dip
- Allow the dip to cool completely. Place in an airtight container and refrigerate for 2 to 3 days.
- Reheat either in a low (200-degree) oven or on low power in the microwave.
⚠️ Troubleshooting Tips
- Dip Too Runny: Make sure the artichokes are well-drained. Excess moisture can make the dip runny. If it’s still too liquidy, bake for an additional 5-10 minutes, checking frequently.
- Dip Too Thick: The dip should be fairly thick, but if it’s too dense, consider adding a tablespoon of sour cream or a little milk to loosen it up.
- Not Browning on Top: If the top isn’t browning, put the dish under the broiler for a minute or two. Keep a close watch on it to prevent burning.
- Burning on the Bottom: This can happen if the oven is too hot or the dip is on the lower rack. Make sure to bake at the recommended temperature and position in the middle of the oven.
- Flavor Too Mild: Consider adding more Parmesan, a pinch of salt, or a bit more garlic powder.
- Dip is Oily: Sometimes, the oil in the mayonnaise can separate, especially if using a lower-fat or lower-quality product. To prevent this, use full-fat mayonnaise.
❓ Questions About Hot Artichoke Dip
This artichoke dip is easy to make ahead. You can either (1) prepare the recipe up to the point of baking, cover and refrigerate it, then when ready to cook, remove it from the fridge, let it come to room temperature, and bake, or (2) bake the dip, let it cool and refrigerate it. When ready to serve, reheat the dip at 350 for about 10 minutes.
Mayonnaise doesn’t freeze well, so the artichoke dip is best enjoyed within a few days.
Of course, you could clean and cook fresh artichokes for this recipe. However, the canned ones are much less expensive and far easier than cooking fresh.
Since this is actually more of a spread than a dip, you can serve any kind of bread or crackers with it. Melba toast, toasted baguette slices (crostini), bagel chips, and sturdy tortilla chips are all good choices. You could also consider serving carrot chips on the side.
Although I don’t specialize in any particular diet, it’s my understanding that this artichoke dip is appropriate for a keto diet.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Hot Artichoke Dip
Ingredients
- 14 ounces canned artichoke hearts drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
- 2 green onions chopped
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees.
- Drain and chop the artichoke hearts.
- Place the chopped artichoke hearts on a double thickness of paper towels and pat dry to make sure as much moisture as possible has been removed.
- Transfer the chopped artichoke hearts and all the remaining ingredients in a medium bowl and mix everything together.
- Spoon the artichoke mixture into a lightly greased, small shallow baking dish.
- Place the dish on a baking sheet to catch anything that may bubble over during baking.
- Bake on the center rack of a preheated 350 degree oven for 20 to 25 minutes or until the top is lightly golden brown, and it’s bubbly around the edges.
- Remove the dish from the oven and allow it to cool briefly.
- Garnish with additional green onions, if desired
- Serve with a selection of crackers.
Notes
- Serve warm or at room temperature with crackers, melba toast, baguette slices, or tortilla chips.
- Leftovers will last 2-3 days in the fridge.
- To make ahead, either (1) prepare the recipe up to the point of baking, cover and refrigerate it, then when ready to cook, remove it from the fridge, let it come to room temperature and bake, or (2) bake the dip, let it cool and refrigerate it. When ready to serve reheat the dip at 350 for about 10 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 29, 2012. It has been updated with additional information.
This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it’s always a crowd favorite! This version is so easy to make. It’s oven baked and served warm and melty.
just one qustion.. When making in advance, do you bake in advance and then bake a second time the day of serving? Or just mix the ingredients, refrigerate, then bake once the day of? Thanks!
You could make it early in the day, then refrigerate. Bring it back to room temp before baking.
Love the comment about parm in the green can. I have been grating my heart out for years now with $20 a pound stuff. So good to know I can save my arthritic hand and a lot of money with this recipe! You are right, hot artichoke dip is a classic!! I also still love rumaki, “drink mores” (olives covered in cheese pastry dough and baked), and almond stuffed dates wrapped in bacon. And let’s not forget that cheesy-bacon-green onion-mayo combo on party rye, broiled until bubbly! (I had a catering biz, bakery, and cafe back in the day—I’m an encyclopedia of old school party food, lol!)
I’m with Barb…I could make a meal out of this!
this is such a great recipe, a classic… these are ones we should never forget.
hey, thanks so much for the twitter notice, I had no idea as I rarely tweet much anymore, most everything is auto-generated ya know, so the hack probably came from one of these…please let me know if it happens again and I will contact twitter
I could swim in it! GREG
A definite “oldie but a goodie”!! The one I make has Rotel Tomatoes and Chiles in it – heaven in a casserole dish … and you are right… its the perfect occasional indulgence!!!
Love artichoke dip. It is one of the foods introduced to me in the US. A great addition to my repertoire but I must admit I rarely make rather have it at friends or at a restaurant!
Oh that first photo looks so good – I can see the Parmesan cheese melted to perfection!
Like I always say, we only live once! Who cares if it may not be really healthy, it sure sounds fantastic!! What a fun recipe to make for a party! Hugs, Terra
I love this too Lana…as a matter of fact I’m quite certain that if left alone I could finish off the entire bowl all by myself. But I would share it with you. :)
Me, too Barb! It’s one of those recipes that you just always want “one more bite and then I’ll stop. Really.” I have to put it out of sight to stop myself eating the whole thing.