I’ve been around for a while, and back in the late 80s and early 90s, this very simple toss-together Classic Hot Artichoke Dip was all the rage…
Classic Hot Artichoke Dip
I don’t know exactly what inspired me to make it recently; I think it was an Old Mother Hubbard thing…ok, so the cupboards weren’t bare, but I was def having a “there’s nothing to eat” moment. Inspiration hit, and I had everything in the pantry and fridge. All four ingredients!
About Classic Hot Artichoke Dip:
Part of the magic of Classic Hot Artichoke Dip is that it’s made up of just a few ingredients, and other than the canned artichokes, it’s likely you have them all at home.
So back in the early 90s, in an interview by the Star Tribune (a Minnesota paper) a Chef from one of the area’s renowned restaurants (I think it was Jax, but it was so long ago) got on his high horse and ranted rather scornfully that it was artichoke hearts, mayo, and Parmesan cheese…and gave the recipe to the reporter, lol!
He gave the impression it shouldn’t be in his fine dining repertoire! “Fine dining” or not, this dip is craveworthy! I would urge you to double or triple (or more) the recipe! It really doesn’t make much.
Making Classic Hot Artichoke Dip:
This is such a breeze to make. Simply mix Mayo, well-drained and chopped up artichoke hearts, along with Parmesan cheese and a hint of garlic powder, and bake.
There are just a couple of things to know. First of all, this dip can be oily if overbaked. The oil in the mayo will actually separate, so watch it in the oven and take it out when just lightly golden brown.
Two things that help to prevent that separation are the brand of mayonnaise used and the type of Parmesan.
- If at all possible, use Hellman’s; for some reason, I’ve had problems with other brands, but never with that one.
- Don’t use freshly grated Parmesan. I’ve tried it, and the dip just works best with the stuff in the green can. Maybe because it’s dry and has less moisture?
Another thing: this is baked in a very small casserole, maybe like 4 x 6″, which isn’t much by today’s standards – it’s perfectly fine to double or triple or make 4 times the amount in the recipe.
Classic Hot Artichoke Dip
Make Ahead:
- This is best mixed together and popped in the oven shortly before serving.
- Rather than make ahead, I’d suggest the artichoke hearts be drained and chopped ahead so they are ready to mix in.
The Flavorings:
I’ve always made this recipe as it came to me, with just a touch of garlic, but it could be jazzed up with a little chopped bacon, chopped jalapenos, or maybe some crab mixed in. And of course, it could be topped with a few breadcrumbs mixed with butter and parsley.
And of course, you might have other ideas how to change this dip up…I’d love to hear them.
Serve With:
This can be served with crostini, bread, or crackers, or maybe pita chips. The choice is in your hands.
Leftover Classic Hot Artichoke Dip:
Store in the refrigerator, tightly covered, for three to four days. Do not freeze.
- For best results, reheat a small amount, lightly covered, in the microwave.
- If heated too hot, the mixture will break and separate; the oil will pool, and it will look unattractive. Mix it back together.
Other Warm and Cozy Dip Recipes You Might Like:
I have quite a few dips and spreads on my site. See my Appetizer Menu. But if you like this Hot Artichoke Dip, you might also like:
- Hot Spinach Artichoke Dip – this is an “amped up” version of the classic – and it had rave reviews on Pinterest!
- Classic Knorr’s Spinach Dip – the OG spinach dip. Bonus if you serve it in a hollowed-out bread.
- Hot Reuben Dip – passed on to me by a family friend; he talked me up b/4 sharing the recipe. I’m glad I listened! So good.
Knorrs Spinach Dip
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Artichoke Hearts, Canned:
- While not cheap, they go on sale, often unadvertised. Scan for them; sales are often $1.00 off. Cans are usually less than jars, quarters are usually less than whole. I don’t recommend chopped.
- Both Aldi and Lidl prices are less than those of the regular grocery store. Marinated may be more; compare the price per pound or ounce. Look for them where your store discounts items for immediate sale.
Mayonnaise:
- Buy your condiments, like mayo, during the summer holiday sales when they drop to a low. Stock up for the year. If you miss those sales, the sales before the Super Bowl are pretty good.
- Discount stores offer good pricing throughout the year, and some even carry brand names.
Green Can Parmesan:
- For years, the Parmesan in a can was about the same price as a wedge (per pound), but those days have passed – now the can is much cheaper.
- Pricing out options, it’s about the same price in the discount stores as it is at my regular grocer. YMMV, depending on the area, so double-check before buying.
Happy holiday season to all! I hope you enjoy this classic hot spinach dip. It’s delish and the perfect thing to toss together for unexpected company or when you need something quick and drop-dead simple to take somewhere.
Mollie
Classic Hot Artichoke Dip
Classic Hot Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 15 minutes`
- Total Time: 25 minutes
- Yield: 2to 3 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 1 14-ounce can artichoke hearts, drained well, chopped
- 1 cup mayonnaise (Hellmann’s preferred)
- 1 cup grated Parmesan (green can preferred)
- 1/2 teaspoon garlic powder (optional)
Instructions
Preheat oven to 350 degrees F.
Mix together all ingredients: the artichokes, mayonnaise, Parmesan, and garlic powder. May taste and adjust garlic powder.
Place in a small casserole, nudge into an even layer, and bake for 15 to 20 minutes, until light golden brown and heated. Do not over-bake; the mixture may separate.
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