Baked Artichoke Dip
Creamy, savory, and cheesy, Baked Artichoke Dip features tender artichoke hearts blended with garlic, lemon juice, mayonnaise, and a mix of Parmesan cheeses. Baked until bubbly and golden, it's perfect for parties, gatherings, or as an appetizer served with crackers or bread for a crowd-pleasing treat.
Ingredients
Instructions
- Combine the drained and chopped artichoke hearts, minced garlic, lemon juice, mayonnaise, dry breadcrumbs, and shredded Parmesan cheese in a bowl, stirring well.
- Spoon the mixture into a lightly greased one-quart baking dish.
- Sprinkle the grated Parmesan cheese on top.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until hot and bubbly.
- Serve warm with crackers or bread.
Tips & Substitutions
For added flavor, consider mixing in some diced spinach or artichoke hearts marinated in herbs. If you don’t have mayonnaise, Greek yogurt can be a healthier substitute. You can also use different cheeses such as mozzarella or cheddar for a unique twist. Be sure to drain the artichokes thoroughly to prevent excess moisture in the dip.
Serving Suggestions
Serve this delicious baked artichoke dip warm with an assortment of crackers, toasted baguette slices, or fresh vegetable sticks for dipping. It pairs beautifully with Buttermint Salad for a balanced appetizer spread. Consider adding some sliced olives or a side of spicy salsa for an extra kick.
Storage & Reheating
Leftover dip can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F (175°C) for about 15 minutes until warm, or microwave in short intervals, stirring until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Artichoke Dip contains roughly 438 calories, with 7g protein, 34g carbohydrates, and 31g fat. It is a good source of iron (16% of the Daily Value) and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip up to a day in advance. Just assemble it in the baking dish, cover it with plastic wrap, and refrigerate. When ready to serve, remove it from the fridge and bake as directed. Allow a few extra minutes for baking if it’s cold from the refrigerator.
Can I freeze baked artichoke dip?
Freezing is not recommended for baked artichoke dip as the texture may change upon thawing. However, you can freeze the unbaked mixture for up to three months. Thaw in the refrigerator overnight before baking as usual.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan cheese, you can substitute it with Pecorino Romano for a sharper flavor or use a blend of mozzarella and Italian seasoning for a milder taste. Nutritional yeast is also a great dairy-free alternative that adds a cheesy flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).