Chunks of artichokes in a creamy cheesy mixture, topped with Parmesan and baked until hot and melty. Warm Artichoke Dip is a crowd pleaser at casual gatherings. This simple recipe features an interesting optional ingredient to replace artichokes.
This isn’t a recipe for someone who doesn’t really like artichoke dip. You know who I mean, the ones who just eat it for the cheese and hope they don’t get any artichokes. Or the ones who don’t know there’s artichokes in the mixture because they’re pureed. This version has lots of artichokes so you know what you’re eating. And the ingredient list is short so you’re not overpowering the flavour.
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This popular dip is typically made with more mayo. In fact, the first time I had it the only ingredients were artichokes, mayo and parmesan. It was good but the ratio of artichokes to mayo and cheese was off. And it was a bit oily on top. I’ve learned that adding more fat to ingredients that tend to separate usually does the trick. So that’s why I use cream cheese. Use full fat which is less likely to separate when heated. And what goes great with cheese? More cheese. Lots of freshly grated Parmesan both in the mixture and on top. Make sure you use real Parmesan and not the dry stuff that comes in a can. It doesn’t melt. And real mayo, not the sweet dressing type.
Canned artichoke hearts are perfect for this recipe because they’re already cooked, they have a slightly briny flavour and there shouldn’t be any tough leaves. But, just for fun if you’re into trying something different, Hearts of Palm work equally well in this recipe! They have a similar texture and flavour as artichokes. Look in the pickle or canned veggie aisle next time you’re shopping and see if you can find them. Or just use artichokes if you’re not feeling adventurous!
What are Hearts of Palm?
If you’re not familiar with Hearts of Palm, they are literally the heart – inside – of a young palm plant. The first time I had them I initially thought they were leeks. They were sliced into rings and were served with a squirt of fresh lemon juice and some cracked black pepper. The flavour is quite mild and they come canned in water or brine either whole or in rings. And guess what? They actually have some nutritional value!
If you decide to use the hearts of palm, you may find there’s more of them in a can than artichokes. Especially if you buy them whole. If so, use a bit less than one can. Serve the leftovers like I mentioned above, they’re a fun addition to a charcuterie board.
This recipe makes a little less than 2 cups of dip so you can either spoon it into one shallow wider oven safe dish or 2 smaller ones. If you’re saving one to bake later, wait until it’s about to go in the oven before you sprinkle the Parmesan on top. Bake Warm Artichoke Dip for about 35 minutes if you make one dish or a little less if you make 2 smaller ones. It sounds like a long time for a small dish but it needs time to heat slowly. If the top isn’t quite brown, turn up the heat or turn to convection for about 5 minutes or so. I don’t recommend broiling unless you’re watching very closely.
Serve Warm Artichoke Dip with pita crackers or any bite sized crunchy cracker that can hold lots of dip. Or veggie sticks for a lower carb snack. If you’re wondering what to do with the rest of the cream cheese, you could make Creamy Chicken and Mushroom Rotini which just happens to include 1/4 of a package of cream cheese.
If you make Warm Artichoke Dip, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 1 can artichoke hearts 398 ml or 14 oz, not seasoned, OR hearts of palm
- ½ block full fat cream cheese at room temperature
- ¼ cup mayonnaise real mayo, not miracle whip
- ½ cup freshly grated Parmesan cheese plus extra for topping
- ¼ tsp salt
- 1 Tbsp fresh lemon juice
Instructions
- Drain artichokes well. Chop or pulse in food processor.
- Combine cream cheese, mayo, salt and lemon juice. Add artichokes and combine until well blended.
- Grate Parmesan cheese. Add ½ cup to mixture and combine well. Grate a bit extra and save for sprinkling over top.
- Pour mixture into small shallow baking dish or 2 smaller oven safe dishes. Mixture volume will be about 1 ½ cups. Sprinkle reserved parm evenly over top.
- Bake for 30-35 minutes at 350°. If top is not browning, increase heat or turn to convection bake for 5 minutes until golden and bubbling. If using 2 smaller dishes, reduce baking time by about 5 minutes.
So yummy! I haven’t had this in years.
Well then it’s time you make some!
Wow, looks delicious, just added artichoke hearts and cream cheese to my grocery list!
It’s so yummy!