Today I’m sharing with you a recipe for an appetizer dip that I have been making for many years. I don’t know for sure where I found the recipe, but I’m guessing it was clipped from a magazine, since that’s where we all used to get our recipes … know….before Pinterest came into our lives!

I’ve tweaked it here and there over time, to create my special version.

This is the app I bring most often to parties and family get-togethers because it always turns out delicious and I know both adults and kids will enjoy it.

It’s not your usual artichoke dip, and by usual I’m referring to those creamy, cheesy artichoke dips that are so popular in restaurants (not that there’s anything wrong with them! Are you kidding, I love them!).

This one is lighter, in taste and calories, and absolutely delicious.
You can put it together in about 5 minutes, it bakes for 20 minutes and is served hot with crackers, bread, veggies or tortilla chips.

Give this a try next time you need an easy and yummy appetizer!

Hot Artichoke Parmesan

*makes about 1 1/2 cups and serves 6+


1 can (about 14oz/400g) artichoke hearts
1/3 to 1/2 cup mayonnaise (go for more if you prefer to make it a dip)
Grated zest of 1 lemon
1 tbsp lemon juice
1 clove garlic, quartered
1 cup grated parmesan cheese (or 1/2 cup parmesan + 1/2 cup shredded mozzarella)
1/8 tsp salt
1/8 tsp pepper
Dash of cayenne or dash of hot sauce (optional)
1/4 tsp paprika

*extra 1/4 cup grated parmesan for topping


Preheat oven to 400F.

Drain artichokes, pressing out moisture.

In a small fool processor bowl, add all ingredients, except extra parmesan reserved for topping.

Process until well combined.

Transfer to a baking dish, top with the reserved parmesan and another dash of paprika if you wish.

Bake in oven for 20 minutes.

Serve hot with tortilla chips, crackers, cubed bread or veggies.
*Dip can be made up to a day ahead, just prepare and refrigerate, but do not bake until needed.

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