cheesy baked artichoke dip

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Contributed by Si Foster from A Bountiful Kitchen

Ingredients

  • 1 (14 oz.) can quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1 cup full-fat mayonnaise
  • dash garlic salt
  • cracked black pepper

FOR SERVING

  • toasted slices baguette (crostini)
  • thick slices cucumber or other veggie

Instructions

  • Preheat oven to 350°F with rack in center of oven.
  • Add to a mixing bowl, 14 oz. chopped artichoke hearts, 1 cup grated Parmesan, 1 cup mayonnaise, a dash garlic salt, and a big pinch pepper; fold ingredients together.
  • Transfer mixture to an 8×8-inch ovenproof serving dish and spread in an even layer. Bake for 15-18 minutes or until bubbly and lightly golden brown.
  • Remove from oven and serve immediately with toasted baguette slices or thick cucumber slices.

SWAP SUGGESTIONS:

  • Protein: For additional protein stir in 1 cup shredded chicken to mix before baking.
  • Gluten-Free: Serve with gluten-free crostini.

VARIATION SUGGESTIONS:

  • Add 1 (4 oz.) can green chiles to mix before baking and serve with tortilla chips.
  • Add 1 (10 oz.) container frozen spinach, thawed and drained to mix before baking.
  • Mushroom + Sun-dried Tomato: Saute 1 package mushrooms and add ¼ cup sun-dried tomatoes, chopped and drained, to mix before baking.

MAKE AHEAD

  • Follow the instructions for making the dip up until baking. Instead refrigerate, up to 24 hours in advance wrapped in plastic, until ready to bake and serve.

Nutrition

Calories: 250kcal | Carbohydrates: 3g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 507mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 126IU | Calcium: 113mg | Iron: 0.1mg