Martha Stewart Artichoke Dip

Martha Stewart artichoke dip takes 45 minutes and just a handful of ingredients like artichoke hearts, Parmesan and light mayonnaise to make a creamy, golden baked party dip. Save this simple party appetizer for spring gatherings, game day or potluck nights, because it's lighter than the classic and easy to share.

Process half the artichokes with the mayonnaise, Parmesan, lemon juice and garlic until the base is completely smooth. Skipping that smooth base leaves you with a chunky, watery dip that won't hold together on a chip.

Martha trims the fat by using light mayonnaise and leaning on more artichokes instead of heavy cream cheese or sour cream. She also pulses the remaining artichokes in at the end, so the dip keeps real chunks of texture against the silky base.

Martha Stewart Artichoke Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

90

kcal

Half the artichokes blend into a smooth, tangy base while the rest are pulsed in for a few tender chunks. Once baked, the Parmesan top turns golden and the middle stays creamy and hot.

Ingredients

• 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
  

• 1/2 cup light mayonnaise
  

• 1/4 cup plus 1 tablespoon grated Parmesan cheese
  

• 1 tablespoon fresh lemon juice
  

• 1 garlic clove, coarsely chopped
  

• 1 scallion, minced, plus more for garnish
  

• Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
  

Directions

• Preheat and blend: Preheat the oven to 425°F. Place half the artichokes, 1/2 cup light mayonnaise, 1/4 cup Parmesan, 1 tablespoon lemon juice and 1 chopped garlic clove in a food processor, then process until the mixture is completely smooth.
• Add the scallion: Add the minced scallion and the remaining artichokes to the processor, then pulse just once to combine. Transfer the mixture to a 1-quart baking dish.
• Top with Parmesan: Sprinkle the remaining 1 tablespoon Parmesan evenly over the surface. That thin layer is what turns golden and crisp in the oven.
• Bake the dip: Bake for 30 to 35 minutes, until the top is golden and the edges are bubbling. The center should look hot and set, not loose.
• Garnish and serve: Scatter extra minced scallion over the top while the dip is still hot. Then serve it right away with raw pepper wedges or whole-wheat pita chips.

Tools for this recipe

• Cuisinart 14-cup food processor, Sweese 8-ounce porcelain ramekins, set of 6, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make artichoke dip ahead of time?

Yes, you can blend and spread the dip into the baking dish up to a day ahead, then cover it and refrigerate. Add 5 to 10 minutes to the bake time since it goes into the oven cold.

How do I store and reheat leftover artichoke dip?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot throughout, since the microwave can make the edges rubbery.

Can I use jarred or marinated artichoke hearts instead of canned in water?

Canned hearts packed in water work best here because they stay mild and let the lemon and garlic come through. If you only have marinated ones, rinse and pat them very dry so the dip doesn't turn oily.

What can I serve with this dip besides pepper wedges?

Whole-wheat pita chips are the classic partner, but cucumber rounds, celery sticks and toasted baguette slices all scoop well. Sturdy dippers matter because the baked dip is thick.

What's the most common mistake with artichoke dip?

Leaving the artichokes wet is the big one, because extra water makes the dip loose and bland. Drain the hearts well and squeeze them gently before chopping.