Hot Artichoke Dip

Five ingredients stirred together and baked. That’s it. Chopped marinated artichoke hearts, mayonnaise, grated Parmesan, garlic, and optional green chiles make a hot, creamy dip that bubbles and browns in about 20 minutes.

The marinated artichoke hearts are doing more work than the water-packed kind would. Even after draining, they carry residual oil and seasoning from the marinade that flavors the whole dip. The mayonnaise melts into a rich, creamy base, and the Parmesan forms a golden crust on top as it bakes.

Green chiles add a mild, smoky warmth without real heat. They’re optional, but they take the dip from standard to something people ask about. Serve it straight from the oven while it’s still bubbling.

Kitchen Tips

• Chop the artichokes small. Chunky pieces don’t spread well on chips or crackers. Rough ¼-inch dice works best.
• Use a shallow dish. A pie plate or gratin dish gives you more surface area for browning. Deep bowls leave the center lukewarm.
• Don’t substitute light mayo. Full-fat mayo melts and browns properly. Low-fat versions separate and get watery.
• Serve immediately. The dip firms up and loses its gooey appeal as it cools.

Variations

• Spinach artichoke dip: Stir in one 10-ounce package of thawed, well-drained chopped spinach before baking. The classic combination.
• Crab dip upgrade: Fold in 6 ounces of lump crab meat for a special occasion version.
• Jalapeño heat: Swap the mild green chiles for diced jalapeños if you want a spicier kick.