Today I’m sharing with you a recipe one of my fave appetizer dips.

I often bring this to get-togethers and pot lucks. And I get asked for this recipe a lot so I might as well share it here…that’s the whole point of this blogging thing right!

Been making this one for a long long time, but it’s still a favourite because it’s just so yummy.

Not sure where the recipe came from, but my guess is a magazine. That’s where we all used to get our recipes … know….before Pinterest changed our lives forever.

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

You can throw this together in 5 minutes, bake it for 20 minutes and you’ve got yourself an excellent, guest worthy appetizer. Serve it up with crackers, veggies or tortilla chips.

Enjoy and have a fantastic weekend! 😊

Baked Artichoke Parmesan Dip
Print Recipe
5 from 3 votes

Baked Artichoke Parmesan Dip

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Servings: 6 or more


  • 1 can Artichoke hearts 14oz/400g
  • 1 clove Garlic
  • Grated Zest of 1/2 a lemon
  • 1 tbsp Lemon Juice
  • 1/2 cup Mayonnaise
  • 1/2 cup Grated Parmesan
  • dash ground pepper
  • 3 tbsp grated Parmesan to garnish before before baking
  • dash Paprika to garnish before baking


  • Preheat oven to 400F.
    Drain artichokes, pressing out as much moisture as you can.
  • Add all ingredients (except extra parmesan + paprika reserved for topping) to a small food processor bowl, and process until almost completely smooth, and well combined.
  • Transfer to a baking dish, top with the reserved parmesan and a dash of paprika.
    Bake for 20 minutes.
  • Serve hot with crackers (I reccommend Triscuits) veggies or tortilla chips.


* Dip can be prepared the day before, refrigerated, then baked when needed.
*  Also delicious: try making with 1/4 cup parmesan + 1/4 cup cheddar

*This post was featured at:

Embracing Change
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