Description
This artichoke dip with mayo and parmesan cheese recipe is creamy, cheesy, and baked to golden perfection. Made with simple pantry ingredients, it delivers bold flavor and smooth texture in every bite. Perfect for parties, holidays, or casual family gatherings, this warm appetizer pairs beautifully with crackers, bread, or fresh vegetables.
Ingredients
Scale
- 2 cups canned artichoke hearts, drained and chopped
- 1 cup full-fat mayonnaise
- 1 cup freshly grated parmesan cheese
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ½ teaspoon salt (optional, adjust to taste)
- ½ cup cream cheese (optional, softened for extra creaminess)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Drain artichoke hearts thoroughly and chop into small pieces.
- In a large mixing bowl, combine mayonnaise and cream cheese (if using) until smooth.
- Stir in chopped artichokes, minced garlic, parmesan cheese, salt, and black pepper.
- Mix gently until evenly combined.
- Transfer mixture into a lightly greased baking dish and spread evenly.
- Sprinkle a small amount of extra parmesan on top for a golden crust.
- Bake for 20–25 minutes or until bubbly and lightly browned.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Drain artichokes well to prevent a watery dip.
- Use freshly grated parmesan for better melting and flavor.
- For a spicy kick, add a pinch of red pepper flakes.
- The dip can be prepared ahead and refrigerated before baking.
- Best served warm for maximum creaminess.