A quick and easy version made in the oven or microwave.
Simply Recipes / Elise Bauer
Have canned artichokes, mayonnaise, and Parm?
That’s all you need for this quick and easy artichoke dip!
Simply Recipes / Elise Bauer
Couldn’t be easier!
This dip is best served hot, as soon as it’s made.
Leftovers are great spread on sandwiches or tossed with pasta.
Simply Recipes / Elise Bauer
For gluten- and carb-free options, set out some crunchy endive leaves or other raw vegetables.
For a special presentation, serve the dip in a hollowed-out bread bowl!
Ways To Adapt This Recipe
Want to dress up this basic recipe?
Elise Bauer
They all sound so good!
Here are a few:
Simple Tip!
you’re free to also easily transform this intoSpinach Artichoke Dip.
Elise Bauer
(If you’re microwaving the dip, skip this step.)
Using a chefs knife, coarsely chop the hearts into small pieces.
In a large mixing bowl, mix together the artichokes, Parmesan cheese, and mayonnaise.
Elise Bauer
Bake at 350F oven for 20 to 30 minutes, until the mixture is bubbly and heated through.
For a lightly browned top, stick the fully cooked dip under the broiler for 3 to 5 minutes.
(If you used the microwave, double-check the baking dish is oven safe.)
Serve immediately with crackers, endive leaves, or toasted thinly sliced bread or baguettes.
