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Artichoke Dip

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Artichoke Dip

This dip can be made 1 day ahead of time, stored in the fridge and reheated.

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  • 5Servings


  • 2 cans artichoke hearts (not marinated), cut into pieces
  • ¾ cup low-fat mayonnaise
  • 1 cup Parmesan cheese, grated
  • Garlic powder, to taste


1. Preheat oven to 350°F.

2. Combine all ingredients in a bowl. Spoon into a small casserole dish or pie pan.

3. Bake at 350°F for 25 minutes or until golden brown on top. Serve warm.