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Artichoke Dip

This dip comes out of the oven with golden edges and a soft, creamy middle. Tomato keeps the rich artichoke and Parmesan filling from feeling too heavy.

Hot baked artichoke dip with Parmesan, tomato, and golden edges in a brown ceramic baking dish, served with crackers and toasted bread.
Recipe link
Prep time10 min
Cook time25 min
Total time40 min
Course
Appetizer
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
260

Ingredients

  • 1 teaspoon unsalted butter — softened, for greasing the baking dish
  • 1 cup full-fat mayonnaise
  • 1 cup Parmesan cheese — finely grated and divided
  • 1 can plain artichoke hearts — 14 oz, drained, gently squeezed dry, and roughly chopped
  • 1 medium tomato — seeded, diced ¼ inch, and blotted dry
  • 1 small clove small garlic clove — finely grated or minced
  • ¼ teaspoon black pepper — freshly ground

Garnish

  • As needed parsley — chopped
  • As needed parmesan — freshly grated
  • As needed black pepper — coarse, freshly cracked

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F. Grease a 1½-quart shallow baking dish or 9-inch pie plate with the softened butter.1 teaspoon unsalted butter
  2. Mix Base: In a large mixing bowl, stir together the mayonnaise, ¾ cup of the Parmesan, garlic, and black pepper until smooth and evenly combined.1 cup mayonnaise, ¾ cup Parmesan, 1 small garlic clove, ¼ teaspoon black pepper
  3. Add Vegetables: Fold in the drained artichoke hearts and blotted tomato until they are evenly distributed throughout the base.14 oz artichoke hearts, 1 medium tomato
  4. Assemble Dip: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining ¼ cup Parmesan over the surface.¼ cup Parmesan
  5. Bake Until Bubbly: Bake for 20–25 minutes, until the dip is hot throughout, bubbling around the edges, and lightly golden across the top.
  6. Rest and Serve: Let the dip stand for 5 minutes before serving warm with crackers, pita chips, toasted baguette slices, or crisp vegetables.

Notes

  • Artichokes: Use plain canned artichoke hearts rather than marinated ones for the cleanest flavor. Drain them thoroughly, gently squeeze out the excess liquid, and roughly chop them before adding them to the dip.
  • Parmesan: Freshly grated Parmesan blends into the base more evenly and produces better browning than packaged pre-shredded cheese. Stir ¾ cup into the dip and reserve ¼ cup for the top.
  • Tomato: Remove the seeds, dice the tomato into small pieces, and blot it dry before adding it to the dip. Too much tomato juice can loosen the creamy base.
  • Make Ahead: Assemble the dip up to 1 day ahead, cover, and refrigerate. Let it stand at room temperature for 20–30 minutes before baking, or allow several additional minutes in the oven if it is still cold.
  • Keeping Warm: After baking, transfer the dip to a preheated small slow cooker and hold it on Warm for serving. Reheat refrigerated dip separately before transferring it to the slow cooker.
  • Storage and Reheating: Refrigerate leftovers within 2 hours and store them in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or warm the dip in a covered baking dish until hot throughout.
  • Serving Suggestions: Serve with Cheesy French Bread, Cheese Crisps, Deviled Eggs, or Classic Macaroni Salad.

Nutrition (Approximate Per Serving)

Yield

About 3 cups — Serving size: about ⅓ cup

Calories
260
Carbohydrates
6 g
Protein
4.5 g
Fat
24.5 g
Saturated Fat
5.5 g
Cholesterol
20 mg
Sodium
400 mg
Fiber
2 g
Total Sugars
0.7 g

Equipment

  • 1½-quart shallow baking dish or 9-inch pie plate
  • large mixing bowl
  • rubber spatula or wooden spoon
  • chef’s knife
  • cutting board
  • can opener
  • colander or fine-mesh strainer
  • fine grater or Microplane
  • measuring cups and spoons
  • paper towels or clean kitchen towel