Quick Baked Artichoke Dip Recipe With Parmesan Is a Classic by Donna John
When I first got married in 1989 and was learning how to cook, my mother-in-law made this artichoke dip recipe for me. After one bite I grabbed a pen and piece of paper and wrote down the hot dip recipe – and have been making it ever since.
This easy artichoke dip recipe is creamy and full of Parmesan cheese. While some artichoke dips are just artichoke hearts, Parmesan and mayonnaise, this one has a few extra ingredients that ups the flavor. Serve it with crackers (I like Wheat Thins), corn chips or tortilla chips.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 8
Ingredients
- 1 can (14 ounces) artichoke hearts, drained well and chopped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- dash of hot pepper sauce
Here's how to make it:
- Mix all ingredients together well. Spread into a shallow casserole dish.
- Bake in a preheated 325-degree F oven for about 25 to 30 minutes or until golden brown. Serve with crackers or chips.
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