This easy and creamy baked artichoke dip is a warm, cheesy delight that’s perfect for sharing! Inspired by Martha Stewart, it’s quick to prepare and made with simple pantry staples. Serve it hot with crispy pita chips or fresh veggies for an irresistible appetizer that’s golden, bubbling, and packed with flavor. A must-try for any gathering!
Recipe Ingredients:
- 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
- ½ cup light mayonnaise
- ¼ cup plus 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 garlic clove, coarsely chopped
- 1 scallion, minced, plus more for garnish
- Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
How To Make Artichoke Dip Recipe?
- Preheat the oven: Set your oven to 220°C / 425°F.
- Blend the base: In a food processor, combine half of the chopped artichokes, mayonnaise, ¼ cup (25g) Parmesan, lemon juice, and garlic. Blend until smooth.
- Add texture: Stir in the minced scallion and the remaining artichokes, pulsing once to combine.
- Transfer and top: Pour the mixture into a 1-quart (about 1-litre) baking dish and sprinkle the remaining tablespoon (5g) of Parmesan over the top.
- Bake to perfection: Bake for 30-35 minutes, or until golden brown and bubbling.
- Garnish and serve: Sprinkle extra scallions on top and serve hot with fresh crudités or whole-wheat pita chips.
Recipe Tips:
- Drain the artichokes well : Too much water will make the dip runny. After draining, pat them dry with a paper towel for the best texture.
- Blend until smooth, but not too much : You want a creamy base, but keeping some artichoke pieces gives the dip a nice bite.
- Use fresh Parmesan for the best flavor : Pre-grated cheese doesn’t melt as well and won’t give you that rich, cheesy taste.
- Bake until golden and bubbling : Don’t rush! A golden top means the flavors have blended perfectly, and the dip will be rich and creamy inside.
- Serve hot for the best texture : This dip thickens as it cools, so serve it straight from the oven for a smooth and melty consistency.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover artichoke dip cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Heat the dip in a non-stick pan over low heat, stirring constantly until warm and creamy. Add a splash of milk if it becomes too thick.
Nutrition Facts
- Calories: 114
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 350mg
- Potassium: 50mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 3g
Check out More Recipes:
Martha Stewart Artichoke Dip
Description
This easy and creamy baked artichoke dip is a warm, cheesy delight that’s perfect for sharing! Inspired by Martha Stewart, it’s quick to prepare and made with simple pantry staples. Serve it hot with crispy pita chips or fresh veggies for an irresistible appetizer that’s golden, bubbling, and packed with flavor. A must-try for any gathering!
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C / 425°F.
- Blend the base: In a food processor, combine half of the chopped artichokes, mayonnaise, ¼ cup (25g) Parmesan, lemon juice, and garlic. Blend until smooth.
- Add texture: Stir in the minced scallion and the remaining artichokes, pulsing once to combine.
- Transfer and top: Pour the mixture into a 1-quart (about 1-litre) baking dish and sprinkle the remaining tablespoon (5g) of Parmesan over the top.
- Bake to perfection: Bake for 30-35 minutes, or until golden brown and bubbling.
- Garnish and serve: Sprinkle extra scallions on top and serve hot with fresh crudités or whole-wheat pita chips.
Notes
- Drain the artichokes well : Too much water will make the dip runny. After draining, pat them dry with a paper towel for the best texture.
- Blend until smooth, but not too much : You want a creamy base, but keeping some artichoke pieces gives the dip a nice bite.
- Use fresh Parmesan for the best flavor : Pre-grated cheese doesn’t melt as well and won’t give you that rich, cheesy taste.
- Bake until golden and bubbling : Don’t rush! A golden top means the flavors have blended perfectly, and the dip will be rich and creamy inside.
- Serve hot for the best texture : This dip thickens as it cools, so serve it straight from the oven for a smooth and melty consistency.
Martha Stewart Artichoke Dip