cheesy baked artichoke dip

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


  • 1 can artichoke hearts 14 ounces, quartered, drained well + chopped
  • 1 cup grated parmesan cheese
  • 1 cup mayonnaise do not use low fat
  • garlic salt
  • cracked black pepper


  • Preheat oven to 350F and place rack in center of oven.
  • Add 1 (14 oz.) can of artichoke hearts, chopped, 1 cup parmesan cheese, 1 cup mayonnaise, a dash of garlic salt and cracked black pepper to a mixing bowl, folding all of the ingredients together.
  • Transfer mixture to an 8 x 8 oven-proof serving dish and spread evenly.
  • Bake for 15-18 minutes or until bubbly and lightly golden brown.
  • Remove from oven and serve immediately with toasted slices of baguette or tick slices of cucumber.


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


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