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hot artichoke dip baked into a 5x5 square pan and a spoon taking a bite of the artichoke dip out
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4-Ingredient Hot Artichoke Dip Without Spinach

This Hot Artichoke Dip comes together so easily with just 4 ingredients and a quick bake in the oven. It's a creamy, rich, and savory appetizer that pairs deliciously with crackers, veggies, bread, and more! A go-to comfort recipe for Holidays, game days, or cozy nights in. And I love that it truly is focused on the artichoke not the spinach that many have.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: artichoke dip recipe
Servings: 8 people
Calories: 81kcal
Author: Chandice Probst
Cost: 10

Ingredients

  • 13.75 ounce can water packed artichokes drained
  • ½ cup mayonnaise
  • ½ cup grated parmesan
  • 1 can chopped green chilies

Instructions

  • Preheat oven to 400°F.
  • Mash artichokes with a fork and mix all ingredients together in a bowl.
  • Spread dip into a greased 5×5-inch baking dish.
  • Cover loosely with foil and bake for 30 minutes.
  • Remove foil and bake for an 5 minutes if you want that golden brown top.
  • Serve hot with crackers, bread, or veggies!

Notes

How to store

Storage: Let the dip cool completely before putting it into an airtight container. Store in the fridge for up to 3–4 days. Reheat in the microwave in 3o second intervals, stirring in between until it's hot enough. 
Freezing: Because of the mayo in this recipe, I don't recommend freezing it. This recipe is so easy and it's best made fresh.  

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 314mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 0.4mg