Go Back
–+ servings
Print Recipe

Baked Artichoke Dip

Whether you choose the adapted version or the original version of this dip, you are going to be a fan after the first bite. A little bit tangy and a whole lot cheesy, this hot Baked Artichoke Dip is easy to put together. Serve hot with a buttery cracker such as Club® crackers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 cups
Author: Terri @ that's some good cookin'

Ingredients

Adapted Version (see the "Notes" section for the "Original" version.)

  • 2 cups marinated artichoke hearts
  • 1/2 cup mayonnaise regular or lite
  • 1/2 cup sour cream regular or lite
  • 1 cup grated Italian cheese blend or grated Parmesan
  • 1/2 teaspoon fresh lemon juice, or to taste

Instructions

  • Preheat oven to 350° F.
  • Drain and cut artichokes into bite-size chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
  • In a medium mixing bowl, stir together artichoke hearts, mayonnaise and sour cream.  Stir in the cheese and lemon juice.Taste and correct for preferred seasoning.
  • Turn out into a baking dish, such as a pie plate or similar size dish, and bake for 20-30 minutes until dip is hot and bubbly.

Notes

Original Version

Ingredients
  • 2 cans (12-14 ounce size) water packed artichokes
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • Lemon juice to taste, start with 1 teaspoon
Instructions
  1. Preheat oven to 350-degrees F.
  2. Drain artichoke hearts. Cut into chunky pieces, removing any 'tough' leaves.
  3. In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and lemon juice. Taste; add more lemon juice if desired.
  4. Turn out into a pie plate or similar-sized baking dish. Bake for 20-30 minutes, until hot and bubbly. Serve with Club® Crackers or other crackers as desired.