Hot Parmesan and Artichoke Dip ~ Meatless Monday

Hot Parmesan and Artichoke Dip with Tomatoes

Hot Parmesan and Artichoke Dip with Tomatoes

Today is National Artichoke Heart Day. And I really cannot believe I’m posting a recipe that coincides with one of these silly food holidays, but sometimes the stars align and it’s just what you’ve got to do.

Honestly, I’ve been meaning to share this for like a bajillion years. Okay, so maybe not quite that long, but if you knew how long I’ve been making this appetizer, you might think that I’m pretty close to a bajillion years old. (20 years. Yes, TWENTY YEARS that I’ve been making this awesome dish.)

Over the years I’ve strayed from time to time and tried other recipes for artichoke dip, but none ever measure up, and I always end up coming back to this one. When I posted a pic of it on Instagram on Superbowl Sunday, a few people asked me for the recipe and I had really great intentions of getting it up on the blog shortly after.

Fast forward to this weekend. There I was, attempting to clean out my inbox and organize my calendar. I just happened to notice on Monday’s little square that it was “National Artichoke Heart Day” (please don’t judge me, but a few years ago when I started my blog, I actually added several recurring food holidays to my calendar. You know, back when I had extra time on my hands and apparently thought those dates were super important). It dawned on me that I still hadn’t posted this recipe, so I knew right then and there that I absolutely would make this dip, photograph it, and have it ready for this very special holiday.

So! Here you go. You can now celebrate National Artichoke Day as it should be celebrated. You know — with this dip that I am telling you is the most delicious, cheesy artichoke dip you’ll ever eat!

Hot Parmesan and Artichoke Dip

Makes 18 servings. Adapted slightly from Kraft.


1 14 oz can artichoke hearts, drained, chopped

1 cup Grated Parmesan Cheese

1 cup mayonnaise

2 cloves garlic, minced

3-4 Tbsp chopped tomatoes (optional)


Preheat oven to 350 F. In a large bowl, mix first 4 ingredients. Spoon into shallow ovenproof dish or 9-inch pie plate.

Bake 20 to 25 minutes or until hot and bubbly. Turn oven to broil (HI) and let top of dip brown for 2-3 minutes, watching to make sure it doesn't burn. Remove from oven and allow to cool slightly.

Sprinkle with tomatoes (optional). Serve with crackers and/or pita chips*.

*I enjoy it best with Stacy's Simply Naked Pita Chips

You’ll notice that in the first photo above, I added the topping of chopped tomatoes. Below is a version without the tomatoes. I absolutely love it both ways. You really can’t go wrong with either. Enjoy!

Delicious Parmesan and Artichoke Dip

Hot Parmesan and Artichoke Dip