5-Ingredient Hot Artichoke Dip 4

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Steve’s mom has been making this incredible Hot Artichoke Dip for years, but only for the holidays, so we’ve always been left waiting for the next holiday to have it again. Well, not anymore! I watched her throw her dip together last Christmas, took a mental note of what ingredients she used, and then finally decided to try it myself. Worked like a charm, even though I just kind of winged it on how much of each ingredient to use.

5-Ingredient Hot Artichoke Dip l Love.Bake.Read

I’ve made this dip several times now, most recently for the Super Bowl, and Steve and I devoured it. Probably not the healthiest, but it was certainly worth the calories. A whopping 5 ingredients is all that’s needed here. You can mix all the ingredients and pop it in the oven within minutes. That’s what I’m talking about!

5-Ingredient Hot Artichoke Dip l Love.Bake.Read

This dip is loaded with artichokes, real mayo, and plenty of cheese—mozzarella and parmesan. And lots of heat! You can use cayenne pepper or red pepper flakes, whichever you prefer. I use a whole teaspoon, which means this dip really packs some heat, so it’s up to you if you want to cut it back a tad. There you have it—5 ingredients! Told you it was easy.

5-Ingredient Hot Artichoke Dip l Love.Bake.Read

We typically use wheat crackers to scoop up the dip, but chips are just as yummy. I actually ate my dip with salsa-flavored chips, which we found at Aldi. The salsa-chip and dip combo was fantastic!

5-Ingredient Hot Artichoke Dip

Yields 6-8 servings


  • 2 (12 oz.) jars artichoke in water—drained
  • ¾ cup real mayo
  • ½ cup parmesan cheese + 2 tbsp. for sprinkling on top
  • 2 cups shredded mozzarella cheese—divided use
  • 1 tsp. cayenne pepper or red pepper flakes + more for sprinkling on top
    crackers or chips—for serving


Preheat the oven to 350 degrees. Spray a 6×9 baking dish or 10-inch oven-safe skillet with non-stick spray.

Use your fingers to squeeze the remaining water out of each artichoke and then add the artichokes to a medium-sized bowl. Separate each artichoke with your fingers.

Add the mayo, parmesan, 1 cup of mozzarella, and the cayenne pepper (or red pepper flakes). Mix with a spoon until all ingredients are well incorporated.

Scoop the mixture into the prepared baking dish (or oven-safe skillet) and smooth it out until evenly disbursed. Sprinkle on the remaining mozzarella and parmesan. Then sprinkle the top with a touch more cayenne pepper (or red pepper flakes).

Cover with foil (spray the inside of the foil with non-stick spray to prevent the cheese from sticking) and bake for 30 minutes. Uncover and bake for 5-10 minutes more, or until golden and bubbly. If you’d like a little extra color on top, you can pop it under the broiler for a few extra minutes, but watch it carefully so it doesn’t burn.

Serve warm with crackers or chips.

Store leftovers in an airtight container in the refrigerator.


Family Recipe from Steve’s mom

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