Hot Artichoke Dip
User Reviews
5
Hot Artichoke Dip
Description
Hot Artichoke Dip consists of drained, chopped canned artichoke hearts mixed with mayonnaise, Parmesan cheese, chopped green onions, fresh parsley, garlic powder, and black pepper. The mixture is baked at 350°F in a shallow dish until the top is lightly browned and edges bubble, usually around 20-25 minutes.
The baking step creates a warm, creamy texture with a slightly crisp top, combining the nuttiness of Parmesan and the tender texture of artichokes. The green onions and parsley add fresh herbaceousness balancing the richness of mayonnaise and cheese.
This dip is typically served warm with crackers, baguette slices, or tortilla chips, making it suitable for casual snacks or party appetizers. It can be prepared ahead by mixing and refrigerating before baking, or baked and then refrigerated for later reheating.
Leftovers keep well in the refrigerator for 2-3 days. Reheating is done at 350°F for about 10 minutes until warmed through.
Ingredients
- 14 ounces artichoke hearts drained and chopped, canned
- 1 cup mayonnaise
- 1 cup Parmesan Cheese
- 2 green onions chopped
- 1 tablespoon parsley chopped, fresh
- 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
- To prepare ahead, assemble the dip and refrigerate before baking; bring to room temperature before baking.
- Alternatively, bake the dip in advance, refrigerate, and reheat at 350°F for about 10 minutes before serving.
- Serve warm or at room temperature with crackers, melba toast, baguette slices, or tortilla chips.
- Store leftovers in the refrigerator for up to 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 43kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 198mg | 8% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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