Hot Artichoke Dip

Ingredients

• 397 g (14 oz)artichoke hearts in water
• 120 ml (½ cup), or a little less for a less creamy dipmayonnaise
• 75 g (¾ cup)shredded Parmesan cheese
• to tastedried, chopped or minced onion flakes
• 1 teaspoongarlic powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Drain the artichokes

   Drain the artichoke hearts and put them in a bowl.

3. 3

   Mix the ingredients

   Add the remaining ingredients. Use a wooden spoon to mash the artichokes and mix everything thoroughly, breaking the hearts into smaller pieces.

4. 4

   Fill the baking dish

   Spoon the mixture into a shallow, oven-proof dish, such as a quiche dish or a small cast-iron pan.

5. 5

   Bake until golden

   Bake for about 25–30 minutes, until the top is golden brown.

6. 6

   Serve with crackers

   Serve with plain, sturdy crackers such as Triscuits or Breton whole wheat crackers.

What is hot artichoke dip?

Hot artichoke dip is a baked American-style appetiser served warm for sharing. This version keeps the ingredient list simple, pairing artichoke hearts with mayonnaise, Parmesan and garlic powder.

Mashing the hearts into the mixture helps spread their flavour throughout the dip, while baking gives the surface a browned finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 7g protein, 5g carbs, 17g fat.

Most of the carbohydrates and fibre come from the artichokes, while mayonnaise supplies much of the fat and Parmesan contributes both fat and protein. Serve a moderate scoop with crunchy vegetables alongside the crackers to add freshness and variety to the plate.

Choosing the ingredients

Artichokes: Tinned hearts in water are convenient here; draining them first prevents excess liquid from thinning the mixture.

Mayonnaise and Parmesan: Mayonnaise makes the dip creamy, while Parmesan brings a salty, savoury note. Use a little less mayonnaise if you prefer a firmer, less creamy result.

Mash and mix evenly

Break up the artichokes with a wooden spoon as you combine the ingredients. Aim for small pieces distributed through the mixture rather than leaving the hearts whole.

Mix thoroughly so the garlic powder and onion flakes are spread through the dip. The onion quantity is flexible, so add it to taste.

Use a shallow dish

A shallow oven-proof dish gives the mixture a broad surface that can brown during baking. A quiche dish works well, and a small cast-iron pan is another option mentioned in the recipe.

Choose a dish that holds the mixture without filling it to the brim, so it is easier to serve once hot.

Watch for a golden top

Bake for about 25–30 minutes at 177°C (350°F). The recipe’s main visual cue is a golden-brown top; allow the dip to reach that colour rather than taking it out while it is still pale.

Ovens and dishes can vary, so use the browning as your guide within the stated baking time.

Serve it for sharing

Bring the dip to the table warm with plain, sturdy crackers that can scoop up the thick mixture without breaking easily.

For a gathering of more than six, the recipe description recommends making a double batch and using a quiche dish or a 9-inch cast-iron skillet.

Recipe notes & tips

• Drain the artichokes thoroughly before adding them to the bowl.
• Use a wooden spoon to mash the hearts while mixing.
• Add the onion flakes gradually, since the recipe leaves their amount to taste.
• Choose a shallow dish so the mixture has room to brown on top.
• Keep an eye on the surface and bake until it is golden brown.
• Set out sturdy crackers for scooping the warm dip.

Variations

• More garlic: Add extra garlic powder to taste for a stronger garlic flavour.
• Less creamy: Reduce the mayonnaise slightly, as suggested in the recipe.
• Onion-forward: Use a little more dried onion flakes for a more pronounced onion note.
• Different dish: Bake the dip in a small cast-iron pan for serving.
• Larger batch: Double the ingredients to serve a crowd bigger than six.

Common mistakes to avoid

• Leaving the artichokes wet: Drain them well so their liquid does not loosen the dip.
• Keeping the hearts whole: Mash them with the wooden spoon so they mix through the other ingredients.
• Underbaking: Wait for the top to turn golden brown rather than removing the dish while it is pale.
• Using a deep dish: Choose a shallow oven-proof dish to give the top room to brown.
• Choosing fragile crackers: Serve sturdy crackers that can hold a scoop of the dip.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven-proof dish until hot throughout; the surface may brown again as it warms.

Frequently asked questions