Artichoke Parmesan Dip

Warm Artichoke Parmesan Dip

Warm Artichoke Parmesan Dip

I prised the recipe for this warm artichoke parmesan dip from the clutches of an American friend a few years back.  And I have literally not stopped making it since.  I’m a little apprehensive to share it on here, as it is the winning combination of wickedly delicious, but deceptively simple and easy to make.

Obviously I’m trusting that you wont share it with a soul!  Pinky promise?

Artichoke Parmesan Dip


Equal volumes of:

  • Tinned artichoke hearts (1 cup)
  • Parmesan (1 cup)
  • Mayonnaise (1 cup)
  • Lemon juice – a healthy squeeze to cut through the richness.
  • Breadcrumbs (Optional)
  • Toast melba or crackers to serve

Lets all be honest, this is not a low fat option.  Any recipe with a large blob of mayonnaise and parmesan cheese is never going to be on a weight watchers list.  But a little goes a long way.  I make double quantities of this, and it easily serves 8+ as pre dinner nibbles.


Drain the tinned artichokes, and chop finely.

Artichoke Parmesan Dip

Combine the mayo and grated parmesanArtichoke Parmesan Dip

Transfer to a heat proof bowl.  For a crunchy top, add a sprinkling of breadcrumbs and some extra parmesan.   If you aren’t eating it straight away, place the dish in the fridge until ready to serve.

Artichoke Parmesan DipBake in a warm oven (180 degrees C) for around 20-25 mins.

Serve with melba toast triangles or thin, crunchy crackers.Melba Toast

When the top is crunchy, remove and serve immediately.  Artichoke Parmesan Dip

Serve with a teaspoon, and your favourite choice of cracker (or crusty bread for a more substantial nibble).

Pickles, or cucumber along side can be a nice companion to cut through the richness.Artichoke Parmesan Dip

Individual portions of the artichoke parmesan dip make a great starter or lunch, served with a green salad.Artichoke Parmesan DipI have yet to meet someone who doesn’t love this starter, and I’ve made it possibly 30 times. It hasn’t failed me yet.

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