Creamy Parmesan Artichoke Dip

Three ingredients, one bowl, and twenty minutes stand between you and the dip that always disappears first. Tender artichoke hearts, mayonnaise, and a full cup of parmesan bake into a hot, creamy, savory crowd-pleaser.

The mayonnaise is the clever base. As it bakes, it melts together with the parmesan into a rich, gooey dip without the fuss of cream cheese or a roux.

A good cup of real parmesan does the flavor work, turning sharp and nutty in the oven and forming a lightly golden, bubbling top.

Drain and chop the artichokes well. Their gentle, tangy bite cuts the richness, and pressing out the excess liquid keeps the dip thick rather than watery.

Pull it from the oven bubbling and golden and serve it hot, with crackers or toast rounds for scooping, and watch the bowl empty fast.

Pro Tips

• Drain the artichokes thoroughly and pat them dry so the dip bakes up thick, not soupy.
• Use freshly grated real parmesan, since the texture and flavor beat the powdered kind.
• Bake just until bubbly and golden on top, as overbaking can make it greasy.
• Serve it hot, since this dip is best straight from the oven before it firms up.

Variations

• Stir in chopped spinach for a classic spinach-artichoke dip.
• Add minced garlic or a pinch of red pepper flakes for a little kick.
• Top with extra parmesan or breadcrumbs for a crisp, golden crust.