Easy Artichoke Dip

Easy Artichoke DipWe’re now on Day Six of Dip Week here at Manly Kitchen. So far, I’ve posted my Eleven Layer Mexican Dip, Smooth and Creamy Bean Dip, Avocado Cream, Green Chile Cream, Manly Salsa Verde and Garlic Chive Dip. I’m posting a new dip recipe every day this week, all the way through Saturday. Then on Sunday, I’ll post a baked, layered dip to finish off the week with a bang. You can add also these, and this one, and maybe some Manly Guacamole, then get ready for a true Feast of Dips!

You may remember this all started when I made dinner for friends and began the evening with a sampling of dips and salsas. Those were all Mexican, and I love every one of them. But this one comes from my childhood, and my family still makes it to this day.

Around the holidays, this dip is a Must Have at all dinners and get-togethers. In fact, nowadays it’s required to make a double batch, because one won’t last more than a few minutes. Usually it’s one of my sisters that makes it, because I’m usually traveling and most hotels don’t have stoves in the rooms.

I need to get through this quickly, because I’m already getting hungry, and I need to go to the store to get more artichokes. So let’s get started!

Easy Artichoke DipIngredients:

1 can artichoke hearts (about 14 oz.)
1 cup mayonnaise (recipe here or store-bought)
1 cup grated Parmesan cheese
2 garlic cloves, finely minced


Green onions


Preheat oven to 350°.

Drain artichoke hearts. Chop them up and put them in a medium-large bowl.

Add mayonnaise, Parmesan cheese and garlic cloves. Blend well, then let sit for 10-15 minutes for the flavors to blend. (I sometimes will make this the night before, then let it sit in the fridge overnight.)

Easy Artichoke Dip

If using green onions, slice them very thinly and add to the mixture just before baking.

Pour mixture into 9 inch pie plate or other baking dish.

Bake at 350° for 20 or until top is just beginning to brown. Sprinkle top with paprika, then continue to bake another five minutes or until top is nicely browned.

Remove from oven and let rest for 3-5 minutes, or as long as you can stand it.

Serve immediately with crackers, toast points, pita triangles or good bread.


This recipe is slightly different than the one my sisters make, as it adds a touch more garlic. If you prefer, you can reduce the garlic, but I find it really adds a lot.

Be careful and keep an eye out for those who will try to grab the whole dish and eat it with a spoon!

Play with your food!


Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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About Lane

Lane Baldwin is a an internationally-acclaimed singer, songwriter, author and food lover. He wasn't trained in France, and he doesn't have his own TV show. He just loves to cook, and loves sharing what he's learned over the years. In his "real life," Lane has toured the world, bringing his special brand of Blues-infused Americana to millions of fans. At home he leads a quiet life filled with good books, good food and good friends.