Artichoke Dip II Recipe -
Artichoke Dip II Recipe
  • READY IN 35 mins

Artichoke Dip II

Recipe by  

"A warm dip with Parmesan cheese, artichoke hearts and spicy green chile peppers. It's great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita slices. Omit the green chiles, if desired. Delicious cold, too!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish.
  3. Bake in the preheated oven 20 to 25 minutes, or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2008

This is very similar to the recipe that I have used for years. I can't believe this calls for a full CUP of mayo, though! That sounds like complete overkill, and I think the parmesan could be a little much, too. After draining the artichokes - USE REGULAR ARTICHOKE HEARTS IN WATER, two 14oz cans - I usually run a knife through each can several times to give the hearts a rough chop. I've also started using two cans of chilis (don't bother to drain - that's FLAVOR you're putting down the drain!), and the mayo (usually light - fat free is the work of the devil! :p) is eyeballed, but definitely not even half a cup. Start with about a quarter to a third of a cup, stir it up and adjust until it's a fairly loose, creamy consistency - but not gloppy. I usually use about half a 6oz. tub of shredded parmesan, with an extra handful across the top before baking. And don't forget the Wheat Thins - for some reason, that is the accompaniment that tastes the best with this! Enjoy the dip - I guarantee you will crave this version time and again!

Most Helpful Critical Review
Jan 25, 2004

This recipe was really oily and mayonaisy, but I did top it with cheddar before baking. I also used Kraft parmesean instead of fresh. I will definately use fresh the next time and omit the cheddar. I will also use about 2/3 the mayo too.


39 Ratings

Jan 25, 2004

This is such a quick and easy, yet delicious recipe! I made it in a ceramic oval baker that has a plastic lid and brought it to a party - it kept warm for several hours and was the hit of the evening! YUMMY! FYI - this doesn't reheat very well in the microwave, the oil separates, so i would try to eat it all at once (which isn't hard!)

Jan 25, 2004

This was really YUMMY!! I also added a little garlic. Everyone loved it!!

Jan 25, 2004

This recipe is simialr to one I use currently - I add a drained package of frozen spinach and a can of drained sliced water chestnuts - also a bit less mayo and a bit more cheese

Jan 25, 2004

I took this to a "Hot Luck" fundraiser party where there were many wonderful spicy dishes submitted into a contest! This dish won 3rd place & it was gone within minutes. I added a little garlic powder & left everything else the same. It was great!

Jan 25, 2004

This one gets mixed reviews. I thought it was too mayonaisy for me. My dad and brother liked it but no one else ate much of it. I've had better. I'll probably keep looking.

Jan 25, 2004

Nasty, the mayo was the taste.


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 167 mg
  • 7%

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

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