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Artichoke Dip

Erica's Recipes


  • 1 14 oz can artichoke hearts, chopped (reserve liquid)
  • 1 c mayonnaise I use Hellman's Canola mayo
  • 1 c freshly shredded Parmesan
  • 2 T heaping chopped green chilies
  • 2 T minced onion
  • 1 small clove minced
  • 1/2 T fresh lemon juice
  • 1/2 t kosher salt
  • good pinch fresh cracked pepper
  • 1/2 c chopped fresh tomato
  • additional extra olive oil to drizzle ~1 T
  • Crostini see below
  • garnish: crushed red pepper flakes and dried Italian seasoning


  • Preheat oven to 400F.
  • Combine first 9 ingredients (through pepper). Taste for seasoning. Add artichoke juice to the consistency you want (~1/4 c or so) and put in baking dish. Bake at 400F for 30 min or until bubbly and lightly browned around the edges. Top with tomato and drizzle with olive oil. Serve with Crostini.
  • Crostini
  • Slice 1/2-in slices of baguette. Brush or spray both sides with extra virgin olive oil and broil lightly until toasted (flip once). Can also serve this dip with chips such as fritos or tostitos.