Lemony, herb filled hot artichoke dip is great any time of year when friends gather to celebrate or watch the games. Its quick to make, ready to serve with a platter of raw veggies, crackers, or crostini to chase away growling stomachs and keep your energy up. Whip it up in a food processor in minutes and make it ahead. It's great hot and works cold too.
I created hot artichoke dip for serving at a couple of parties and thought you'd enjoy it for your your family and party needs. The flavors are fresh and the ingredients can be played around with for lots of tasty variations.
Jump to:
Why You'll Like This Recipe
- Make it 3-4 days ahead of time, bake when ready to serve.
- Whips up quickly in a food processor.
- Uses canned artichoke hearts.
For a creamy dip with avocado and basil, try this easy creamy avocado dip, also a quick recipe made in a food processor.
Recipe Ingredients
- Artichoke hearts: Use canned, water-packed artichoke hearts or frozen, thawed artichoke hearts.
- Parmesan cheese: Get a nice fresh grated type from the cheese section or get a block and grate your own.
- Fresh herbs: Use flat leaf or Italian parsley for better flavor as curly parsley can be bitter. Also fresh basil leaves.
- Nuts: Walnuts and pine nuts, sort of like you'd do with a pesto.
- Lemon: Both the juice and zest so you need a fresh lemon.
- Garlic: For great flavor, use fresh cloves or the refrigerated puree in a tube.
- Oil: Extra virgin olive oil is best here, but avocado oil would work too.
Substitutions and Variations
- No fresh lemon? Use just lemon juice.
- Mix up the fresh herbs with a little tarragon or chervil.
- No fresh basil? Use dried basil or an Italian blend. Use ⅓ to ½ as much dried as fresh.
- For more lemon flavor without the juice, use a few drops of lemon essential oil. Works great!
- Want a hot artichoke dip? Place the finished artichoke Parmesan dip in an oven safe dish and bake at 350°F until heated through, check at 20 minutes. Stir well.
- For non-dairy hot artichoke dip, simply leave out the Parmesan cheese or use a vegan parmesan replacement.
Need more dip ideas? Check out the archive page for appetizers and dips. If you like Greek flavors, try this flavorful Greek Salad Appetizer dip recipe.
How to Make Hot Artichoke Dip
Place everything in the work bowl of a food processor and grind and puree until as smooth as you would like. Taste and adjust the taste with more salt, pepper, or lemon juice. If you want it smoother try a little more olive oil.
At this point, either bake it to serve hot at 350°F for about 20 minutes or refrigerate for 3 days, then bake or serve chilled or at room temperature.
Serving Suggestions
Serve hot artichoke parmesan dip with fresh veggies, crackers, pita chips, or toasted slices of baguette. Of course it works just as well at room temperature!
For a selection of raw veggies, go for lots of color:
- Red and yellow bell peppers.
- Carrots.
- Zucchini sliced diagonally into "chips".
- Endive leaves.
- Sliced Persian cucumber "chips".
- Raw broccoli stems trimmed into bite sized pieces.
- Raw sugar snap peas.
Chef's tip: Here's my "secret recipe" for a terrific mixture to use for crostini or toasted baguette. Melt together an equal amount of olive oil and unsalted butter in the microwave on a lower power setting, the stir in a little granulated garlic or garlic powder. Brush on the bread slices before broiling or baking for great flavor.
Recipe FAQs
Puree as smoothly as you prefer and check the consistency. To thin, use a little more oil, lemon juice, or warm water until it is not too thick for you and more spreadable or dip-able.
For artichoke dip, use canned water-packed artichoke hearts. Frozen artichoke hearts work well too, just thaw fully prior to use. Save fresh artichokes as an appetizer on their own. If you can only find oil-packed artichoke hearts, drain well and possibly reduce the amount of oil in the recipe.
Artichoke dip is easily made ahead and refrigerated until serving time. Serve at room temperature, or bake for a warm dip. Make it up to 3 days ahead.
More Delicious Dip Recipes
What's more handy than a good dip recipe? A whole bunch of them!
⭐️Did You Make This Recipe?
If you make hot artichoke dip, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Hot Artichoke Dip
Equipment
Ingredients
- 1 14 ounce can artichoke hearts in water, drained or frozen, thawed and drained
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese omit for non-dairy or use vegan
- ¾ cup fresh parsley leaves
- ¼ cup fresh chopped basil leaves
- ½ cup chopped walnuts 2 ½ ounces
- ½ cup pine nuts 2 ½ ounces
- 1 lemon zested and juiced
- 2 large cloves garlic finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
- Drain artichokes and squeeze dry to remove excess water. Add all ingredients to a food processor and puree until as smooth as you desire. For a creamier dip, add a tablespoon or two of water.
- Pre-heat the oven to 350°F. Scoop the artichoke dip into a crock or shallow baker and bake for approximately 15 minutes until hot. Serve sprinkled with a few fresh herbs or a little more parmesan.
Notes
- Red and yellow bell peppers.
- Carrots.
- Zucchini sliced diagonally into "chips".
- Endive leaves.
- Sliced Persian cucumber "chips".
- Raw broccoli stems trimmed into bite sized pieces.
- Raw sugar snap peas.
- Toasted crostini
- Crackers
- Pita wedges or chips
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Madonna says
I love the sound of this recipe. This should be served before the chips or cheese. 🙂
Sally Cameron says
Agreed Madonna! Hope you had a nice Christmas, and Happy New Year!