If I need a last-minute appetizer that looks impressive without much effort, this easy three-ingredient artichoke dip is my go-to. With just artichoke hearts, mayonnaise, and Parmesan, it comes together quickly from pantry staples and bakes into a warm, creamy dip with golden, slightly crisp edges—perfect for sharing.
Whether you’re assembling snacks for game day, need an easy holiday appetizer, or want a cozy dish to serve with wine on a Friday night, this recipe delivers. It also makes an excellent base for mix-ins if you want to customize the flavor—ideas for that are below.
WHY YOU’LL LOVE THIS ARTICHOKE DIP:
The ingredient list is delightfully short: artichoke hearts, mayonnaise, and Parmesan cheese. No complicated steps or unusual ingredients—just mix and bake. The result is creamy in the middle with a lightly browned top that disappears fast, so consider doubling the batch for larger gatherings.
This is a true “dump, stir, and bake” recipe. I like to sprinkle a little extra grated Parmesan on top before baking for a golden finish. Serve it warm—people will happily hover with a cracker or slice of bread until it’s gone.
What to Serve with Artichoke Dip
You can dip almost anything into this artichoke dip. Here are some favorite options:
- Toasted baguette slices or crostini
- Pita chips
- Bagel chips
- Sliced cucumber
- Bell pepper strips
- Pretzel thins
- Toasted naan wedges
- Your favorite crackers
- Baby carrots
- Celery sticks
Other uses: fill phyllo cups and bake for bite-sized appetizers, or spread it on wraps and toasted sandwiches for extra flavor.
Variations & Mix-In Ideas
This simple artichoke dip is an adaptable base—stir any of these into the mixture before baking to change the flavor profile:
- Jalapeño: Finely diced (seeded to reduce heat) for a kick.
- Roasted red peppers: 1/4–1/3 cup chopped for a sweet, smoky note.
- Garlic: 1 small minced clove or 1/2 teaspoon garlic powder for more depth.
- Lemon: A squeeze of fresh juice brightens the dip.
- Spinach: 1/2 cup chopped (fresh or thawed and well drained) for extra vegetables.
- Green onions: 2 tablespoons sliced for freshness.
- Hot sauce: A few dashes for subtle heat without changing texture.
- Extra cheese on top: More Parmesan before baking creates a golden crust.
- Everything bagel seasoning: Sprinkle on top before baking for a savory finish.
Make-Ahead Tips
You can assemble this dip up to 24 hours in advance. Mix the ingredients, spread the mixture into an oven-safe dish, cover tightly, and refrigerate. Bake straight from the fridge when you’re ready—add a few extra minutes to the baking time if needed—and let it rest for about 5 minutes before serving.
More Easy & Delicious Dip Recipes
- My Favorite Easy Spinach Recipe
- Best Crab Dip
- Pickle & Ranch Dip
- Garlic Dip
3-Ingredient Artichoke Dip
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Ingredients
- 1 14-ounce can artichoke hearts (well drained and finely chopped)
- 1 cup high-quality mayonnaise (full-fat)
- 1 cup grated parmesan cheese
Instructions
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Preheat the oven to 375°F.
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Add the chopped artichokes, mayonnaise, and Parmesan to a mixing bowl and stir until fully combined.
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Spoon the mixture into a small oven-safe baking dish and smooth the top.
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Bake for 22–25 minutes, until the dip is hot throughout and lightly browned around the edges. You can also broil for 2-3 minutes at the end of baking for a golden topping.
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Let rest for 5 minutes before serving. Optional garnish: chopped fresh herbs.
Notes
More recipe notes:
- Extra cheesy top: Sprinkle additional Parmesan over the dip before baking.
- Creamier texture: Chop artichokes very finely or pulse briefly in a food processor.
- Make-ahead: Assemble up to 24 hours in advance and bake just before serving.