Artichoke Dip Recipe

Back to Artichoke Dip All Reviews for Artichoke Dip - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 45 mins Servings: 8 med102917_0507_artichokedip.jpg

Ingredients Ingredient Checklist 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped 1/2 cup light mayonnaise 1/4 cup plus 1 tablespoon grated Parmesan cheese 1 tablespoon fresh lemon juice 1 garlic clove, coarsely chopped 1 scallion, minced, plus more for garnish Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 45 mins Servings: 8 med102917_0507_artichokedip.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 10 mins total: 45 mins Servings: 8

Recipe Summary

prep: 10 mins total: 45 mins

Servings: 8

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Servings: 8

med102917_0507_artichokedip.jpg

Ingredients

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped 1/2 cup light mayonnaise 1/4 cup plus 1 tablespoon grated Parmesan cheese 1 tablespoon fresh lemon juice 1 garlic clove, coarsely chopped 1 scallion, minced, plus more for garnish Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Reviews (12)

 Add Rating & Review     399 Ratings   5 star values:        43    4 star values:        79    3 star values:        154    2 star values:        99    1 star values:        24

Load More Reviews

Reviews (12)

Add Rating & Review     399 Ratings   5 star values:        43    4 star values:        79    3 star values:        154    2 star values:        99    1 star values:        24

Add Rating & Review

399 Ratings 5 star values: 43 4 star values: 79 3 star values: 154 2 star values: 99 1 star values: 24

5 star values: 43 4 star values: 79 3 star values: 154 2 star values: 99 1 star values: 24

Martha Stewart Member     Rating: 4 stars       11/11/2017   As others did, I added 1/2 of a chopped jalapeño, but would add the whole thing next time. Additionally, since I do not like light mayo, I added 1/4 cup real mayo and 1/4 cup no fat Greek yogurt, as a substitute. Plus pepper and just a bit more parmesan. Flavorful and guilt-free, which is the point!  

Martha Stewart Member     Rating: Unrated       10/01/2016   Ingredients say 1/4 cup Parmesan but directions say 1 cup. Which is it?  

Martha Stewart Member     Rating: Unrated       02/17/2012   The dish looks delicious. Want to try it one of these days for our gatherings. You might also want to visit www.lifestyle.gourmandia.com and www.everythinglemon.com for more exciting recipes that you'll surely love. Enjoy!!  

Martha Stewart Member     Rating: Unrated       08/21/2011   This dip was good, but I agree with adding more ingredients. Marinated artichokes would be better. This time I added bleu cheese on top for a kick, next time will add jalepenos and/or horseradish.  

Martha Stewart Member     Rating: 2 stars       07/27/2011   I prepared this for a baby shower, and while it was super easy to make, I found it to be a very average tasting dip (nothing special at all). Not bad, but not a recipe that I would make again.  

Martha Stewart Member     Rating: Unrated       12/07/2010   When I make this dip, which I serve cold, I use the marinated artichokes...large jar and 1/2 cup of mayo, 1 cup of full fat yogurt, 1 cup of sour cream a bit of dried dill, a tablespoon of horseradish, 8 oz. of shredded Parmesan cheese. Let is sit 24 hours and it is not warmed up but could be if you wish to do it.  

Martha Stewart Member     Rating: Unrated       04/24/2009   This is a new favorite. Adding jalapenos gives it a great kick!  

Martha Stewart Member     Rating: Unrated       03/07/2009   I was looking for something more creamy. This wasn't it. Recipe was god, a not on the lemony side. Added salt and pepper. Ok if you're looking for something lighter but I wanted a more creamy dip.  

Martha Stewart Member     Rating: Unrated       01/28/2009   I love this recipe. All though I like to add jalepenos to the mix!! YUM!  

Martha Stewart Member     Rating: Unrated       01/28/2009   This is always an easy go to for me,except I like things a little spicy and add chopped jalepeneos,very good thing!!  

Martha Stewart Member     Rating: Unrated       12/30/2008   I have an even easier recipe. 1can artichoke hearts 1 cup mayo 1 cup parmesan cheese. Mash the ariichoke hearts add mayo and parmesan cheese and bake in over at 350 degrees for 45 minutes. It is easy and great. jonimcp

Martha Stewart Member

Rating: 4 stars 11/11/2017

As others did, I added 1/2 of a chopped jalapeño, but would add the whole thing next time. Additionally, since I do not like light mayo, I added 1/4 cup real mayo and 1/4 cup no fat Greek yogurt, as a substitute. Plus pepper and just a bit more parmesan. Flavorful and guilt-free, which is the point!

Rating: 4 stars

Rating: Unrated 10/01/2016

Ingredients say 1/4 cup Parmesan but directions say 1 cup. Which is it?

Rating: Unrated

Rating: Unrated 02/17/2012

The dish looks delicious. Want to try it one of these days for our gatherings. You might also want to visit www.lifestyle.gourmandia.com and www.everythinglemon.com for more exciting recipes that you’ll surely love. Enjoy!!

Rating: Unrated 08/21/2011

This dip was good, but I agree with adding more ingredients. Marinated artichokes would be better. This time I added bleu cheese on top for a kick, next time will add jalepenos and/or horseradish.

Rating: 2 stars 07/27/2011

I prepared this for a baby shower, and while it was super easy to make, I found it to be a very average tasting dip (nothing special at all). Not bad, but not a recipe that I would make again.

Rating: 2 stars

Rating: Unrated 12/07/2010

When I make this dip, which I serve cold, I use the marinated artichokes…large jar and 1/2 cup of mayo, 1 cup of full fat yogurt, 1 cup of sour cream a bit of dried dill, a tablespoon of horseradish, 8 oz. of shredded Parmesan cheese. Let is sit 24 hours and it is not warmed up but could be if you wish to do it.

Rating: Unrated 04/24/2009

This is a new favorite. Adding jalapenos gives it a great kick!

Rating: Unrated 03/07/2009

I was looking for something more creamy. This wasn’t it. Recipe was god, a not on the lemony side. Added salt and pepper. Ok if you’re looking for something lighter but I wanted a more creamy dip.

Rating: Unrated 01/28/2009

I love this recipe. All though I like to add jalepenos to the mix!! YUM!

This is always an easy go to for me,except I like things a little spicy and add chopped jalepeneos,very good thing!!

Rating: Unrated 12/30/2008

I have an even easier recipe. 1can artichoke hearts 1 cup mayo 1 cup parmesan cheese. Mash the ariichoke hearts add mayo and parmesan cheese and bake in over at 350 degrees for 45 minutes. It is easy and great. jonimcp

All Reviews for Artichoke Dip

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Artichoke Dip

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (12)#

All Reviews for Artichoke Dip#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (12)

All Reviews for Artichoke Dip