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Serve this Small Batch Hot Artichoke Dip for you and a friend on gameday. It’s creamy, delicious, and totally satisfying. All you need are 6 ingredients and 30 minutes!
Hot dip fresh from the oven
Listen: hot artichoke dip is amazing. It’s creamy, super savory, and can sometimes be hard to stop eating. The only downside is that you usually end up with SO much of it!
It hurts my soul to think of leftover dip going to waste, which is why I’m adding another small batch dip to my repertoire! Small Batch Hot Artichoke Dip has all of the deep, rich flavors you love from the classic version without any of the leftovers.
Serve it next to my queso dip and cheese plate for an epic choice of game day appetizers.
What is hot artichoke dip?
This appetizer recipe is very easy to love. Classic baked artichoke dip is made from diced artichoke hearts, mayonnaise, cream cheese or parmesan cheese, and a handful of seasonings like shallots, garlic, and salt and pepper. Everything is mixed together, baked in a dish, then served as a dip with crackers and bread.
Spinach artichoke dip is a very popular alternative because the two just pair so well together. The recipe is almost identical to plain artichoke dip except with the addition of cooked spinach leaves.
Ingredients needed
The super simple ingredients in this recipe are easy to find and make for the creamiest dip ever. All you need to do is mix them all together in a bowl and bake!
Artichoke hearts
Artichoke hearts are the meaty center of the artichoke plant. They’re located right in the middle of an artichoke, underneath its tough leaves and close to the stem.
Your life will be 10 times easier if you buy canned artichoke hearts from the store. They’re already nice and soft and ready to be enjoyed! Before you make the dip, squeeze out as much water from the hearts as possible.
You don’t have to finely chop the artichoke hearts if you don’t want to, but I recommend it for flavor in every bite.
The base
The base of this dip is made from mayonnaise and fresh parmesan. Normally I would tell you to just use any brand of mayo you like, but for this dip, you’ve gotta use Best Foods mayonnaise! I tested this dip using many different brands, and Best Foods came out on top every time.
A fresh hunk of parmesan cheese will give you the richest flavor. Grating the cheese yourself will help to avoid the additives in pre-packaged shredded cheeses. Any other dry-aged cheese like a Pecorini or an extra-sharp Cheddar would also work if you needed to make substitutions.
Extra flavor
A mix of shallots, dijon mustard, and ground pepper are all you need to bring all of the flavors together. This simple mix gives the dip a hit of tang and savoriness. Feel free to use a small onion if you don’t have shallots at home, and yellow mustard if you don’t have dijon.
Crackers and bread
I like to serve this dip with a classic wheat thin style cracker, but a sliced baguette, crostini, celery sticks, or sliced carrots, cucumber, or watermelon radishes would also work well!
How to make hot artichoke dip
Let me show you how to make this tasty dip:
Step 1: Preheat your oven and thoroughly dry the artichoke hearts. Give them a rough chop.
Step 2: Mix all of the ingredients together in a mixing bowl, then transfer to a small oven-safe dish.
Step 3: Bake the dip until the edges are lightly browned and bubbly. Garnish with chives and serve!
Recipe tips
These helpful tips will ensure your dip turns out amazing every time:
Give everyone their own serving
By baking the dip in individual dishes! I like using these flan dishes and giving everyone their own. That way, you don’t have to share and everything is even.
Give it a boost of flavor
Wilted spinach, sliced jalapenos, crab meat, red pepper flakes, minced garlic, or pimentos would all make for great add-ins to the dip.
Is it too oily?
This type of dip can become oily if it’s baked for too long at a high temperature. To avoid this, bake for around 25 minutes and set a timer so you don’t forget about it in the oven.
Make it ahead of time
You’ll be so happy to hear that this dip can be made well ahead of time. All you need to do is mix all of the ingredients together and then place it in an airtight container or individual ramekins (covered in plastic wrap). Refrigerate the dip for up to 3 days before baking.
If you’re baking it right from the fridge, make sure you add 5 extra minutes to the baking time.
Recipe
Small Batch Artichoke Dip
Equipment
- bowls
- silicone spatula
- oxo cutting board
Ingredients
- 4 large artichoke hearts, canned in water about half a 15-ounce can
- ¾ cup finely grated parmesan cheese
- ½ cup mayonnaise preferably Best Foods brand
- 3 tablespoons finely chopped shallot about 1 shallot
- 1 teaspoon dijon mustard
- 1 teaspoon pepper
- chopped chives to garnish
Instructions
- Preheat oven to 300 degrees.
- Thoroughly dry artichoke hearts and roughly chop.
- Mix everything together in a medium bowl and transfer to a small oven-safe dish.
- Bake until the edges are lightly browned and bubbly, about 25 minutes.
- Garnish with chives and serve!
Watch the Video!
Notes
- This post may contain affiliate links.
Sally Huebscher says
I love this recipe. Adding shallot, mustard and pepper to the old fashioned recipe makes it SO MUCH BETTER. I would remind people of two things, at the grocery there are 2 choices, artichokes and marinated artichokes. The first usually come in a can and the second in a jar. You need regular (NOT marinated) artichokes for this recipe. Second thing, did you see the parmesan that Michelle was grating. When all the cheese is gone, SAVE THE PARM RIND. You can add it to soups for an amazing taste. Keep it in the freezer until you're ready to use. THAT'S MY TWO CENTS - worth a PENNY. XOXOX
Michelle Ferrand says
Yay! So glad you love it and thank you for the great tips! I'll definitely remind people to use the canned artichokes in a jar!