Artichoke Dip I Recipe -
Artichoke Dip I Recipe
  • READY IN 45 mins

Artichoke Dip I

Recipe by  

"A friend at work made this and I had to have the recipe. It's so simple to make and sooo tasty. Plenty of cheese makes this a real treat on crackers or French bread."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
  3. Bake 30 minutes, or until the surface is lightly browned and bubbly.
  4. Sprinkle with paprika and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2006

The key to keeping this recipe from being "too greesy" is to not over cook it. Anytime a cheese/mayo/sour cream/whatever dip has greese floating on the top, it's because it was over cooked and has "seperated". Every oven is different so cook just until the cheese has melted and then take it out and let the cheese continue to melt from the heat that the baking dish and the contents are providing. Once it is over cooked and has seperated, you can't mix the greese back in. You have to eat it like that or throw it out like one reviewer did, twice. I also would take the advice of another reviewer and use a lighter mayonaise or artichokes packed in water, but if you keep a close eye on the dip it shouldn't come out greesy like some of the complaints have said. Thanks for a great recipe. P.S. use fresh garlic for more of a kick.

Most Helpful Critical Review
Nov 11, 2003

I made this dip for the first time hoping that it would taste like my friend's recipe. I didn't like it at all. Making the dip wasn't difficult at all, but having to use as much mayo as it called for just grossed me out. The artichoke dip was too greasy and it tasted too much like mayonnaise. Never again will I make this for me or for my husband. Yuck!

Dec 24, 2006

I love artichokes, but hate mayonnaise, and I had a hard time trying to find a recipe that didn't call for mayo. I followed the rest of the recipe exactly, but I substituted one can of reduced sodium cream of celery soup for the mayo. It was phenomenal. Everyone said it was the best they ever had. I noticed that it didn't get oily on top like I've seen other dips get, and the consistency was very creamy. It was even great reheated the next day. I'm sure you could even substitute reduced-fat soup and have the same effect. It was great.

Aug 12, 2003

I looked this recipe up to see how long the cooking time was and to see if it differed from mine. I use two cans of artichoke hearts packed in water and with that change I give it five stars. Some readers complained of the grease, that is probably from using the artichokes packed in oil.

Jan 05, 2007

WOW!!! I made this for Christmas and it was gone quick! Everyone loved it. I only made a few changes by adding 2 garlic cloves instead of powder, and I also added mozzarella cheese to the top so that it browned and was all yummy and crunchy. :) I tore up some french bread, toasted it in the oven and served it with the dip. I don't think there was one person at the party that didn't request the recipe.

Aug 30, 2003

Really good. Based on some of the other reviews, and on personal preferences, I did some things slightly differently. I used half parmesan, half romano in place of the 1 c parmesan. I used canned artichokes (chopped well) in water to cut down on the grease. I watched it carefully in the oven and took it out as soon as the edges were crisp and brown. Big hit, everyone loved it and asked for the recipe.

Jun 12, 2003

This recipe was great, I used two cans of artichokes (14.5 oz in water - not marinated in oil and light mayo), and served it with cut up pita bread. My guests went crazy for it and ate every bit!

Sep 26, 2003

I loved this dip. The only thing I changed was I cut up the artichoke hearts even more. I didn't like getting a large mouthful of artichoke heart on my cracker.


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  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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