Stephen Colbert's Warm Artichoke Dip Recipe Is a Real Crowd-Pleaser (5 Ingredients, 20 Minutes) Appetizers Snacks Gluten-free Vegetarian Entertaining Cookbooks Low Carb Recipes Low Sugar Recipes

I love summer entertaining. Whether we're hosting family or just welcoming friends for a casual happy hour, it's nice to have easy, delicious appetizer recipes – like this simple artichoke dip – ready to go. If you love baked artichoke dip, then you're in for a real treat. Stephen Colbert's warm artichoke dip is a real crowd-pleaser! The comedian, who until recently was host of The Late Show with Stephen Colbert, has one of the easiest and most delicious artichoke dip recipes I've ever tried. It's simply irresistible!

The creamy appetizer recipe is not only delicious but also quick to prepare. Stephen's wife, Evie McGee Colbert, with whom he wrote the fantastic cookbook Does This Taste Funny? Recipes Our Family Loves, describes the old-fashioned recipe as "easy to make, a real crowd-pleaser and, hey – you can say you're having your vegetables, just with a side of mayonnaise and cheese!" Yes, please!

The simple artichoke dip is a throwback to simpler times and is pure comfort food. With just five ingredients and ready in only about 20 minutes, you can whip up a batch of this flavorful dip with very little effort. To make this gluten-free artichoke dip, here are the simple ingredients you'll need to gather: artichoke hearts (check out the health benefits of artichokes), mayonnaise, Parmesan cheese (here's why Parmesan is one of the healthier cheeses), garlic salt and paprika. You mix up the ingredients then bake up the dip until it's a bubbling golden brown.

Serve this decadent artichoke dip as an easy appetizer or afternoon snack, or even as a vegetarian side dish. The Colberts recommend serving it alongside squares of rye bread or with water crackers. We served it with tortilla chips as well and it didn't last long. Next time, I'm doubling the recipe!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes (ovens vary)
Total Time: 20 minutes
Servings: 8

Ingredients

• 14 ounces (1 can) artichoke hearts, drained thoroughly and chopped (the Colberts mash them with a wooden spoon, but I found that hard to do)
• 1 cup mayonnaise (the Colberts prefer Duke's)
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon garlic salt
• paprika, for sprinkling on top
• salt and freshly ground pepper, to taste (I used about 1/3 teaspoon of each)

Here's how to make it:

1. In a medium mixing bowl, add the chopped (or mashed) artichoke hearts. (The Colberts suggest mashing the artichokes with a wooden spoon, but I found that hard to do so I chopped them instead.)
2. Add the mayonnaise, Parmesan cheese and garlic salt. Add salt and pepper, to taste, if desired. Stir to combine.
3. Spread mixture evenly into a shallow casserole dish. (The Colberts suggest using a 4-cup casserole or baking dish. I used a small Le Creuset casserole dish that measures 7x6 inches.)
4. Sprinkle paprika over the top of the dip.
5. Bake in an oven that's been preheated to 425 degrees F until the top is bubbling and golden brown, about 15 minutes.
6. Allow dip to cool for 5 to 10 minutes before serving with bread, crackers or chips.
7. Store leftover dip in an airtight container in the refrigerator and reheat in the microwave.

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