Quick and Easy Artichoke Dip

Quick and EASY hot artichoke dip! Takes only 15 minutes to make. With artichoke hearts, Parmesan, mayo, salt, pepper

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Photography Credit: Elise Bauer

Have canned artichokes, mayonnaise, and Parm? That’s all you need for this quick and easy artichoke dip. Add some salt and pepper if you want.

Dress it up with some minced garlic, or chopped green chiles or jalapeños. You can also try adding dill, lemon juice, sliced green onions, or sour cream, or even a little brown sugar.

Quick and Easy Artichoke Dip

Mix everything together and either bake it in the microwave for 5 minutes or in the oven for 20. Couldn’t be easier!

If you have a favorite variation of this recipe, please let us know about it in the comments.

Quick and Easy Artichoke Dip

The recipe and photos have been updated, first published 2004.

Quick and Easy Artichoke Dip Recipe

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  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Makes 4-5 cups of dip

Ingredients

  • 2 14-ounce cans of artichokes, drained (water-packed, not oil!)
  • 8-ounces Parmesan cheese, freshly grated (about 2 cups)
  • 1 cup of mayonaise
  • Salt and pepper

Method

1 Coarsely chop the drained artichokes.

2 In an oven or microwave-proof baking or serving dish, mix together the chopped drained artichokes, the grated Parmesan cheese, and the mayonnaise.

3 Microwave on high heat for 5 minutes or bake in a 350°F oven for 20 to 25 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.

Add salt and freshly ground black pepper to taste.

Serve with crackers, endive leaves, or toasted thinly slice bread or baguettes.

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Quick and Easy Artichoke Dip

Showing 4 of 65 Comments

  • Diana burnham

    Just made this for first time. I added two small jalapeño peppers, one small can of green chilies, garlic powder. THERE GOES MY DIET!!!!

  • D'nette

    I make this with crab added. It really elevates the dish!

  • Kris Coats

    Used a tsp of cajun seasoning and it was gone in a flash with lots of compliments!

  • Ronald

    Can leftovers of this dip be frozen?

  • Debra

    This is a tried and true recipe that I have been making for 20+ years and never fails to disappear quickly. However, I would never microwave this, it is so good straight from the oven (25 minutes at 350) with a nice brown top. I add 1 small can green chiles for additional flavor and serve with triscuit crackers.

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