Artichoke Parmesan Dip
This Artichoke Parmesan Dip is the one dish that EVERYONE asks for after just one bite. Seriously—make it once, and you’ll have people begging for the recipe. And who can blame them? It’s warm, rich, creamy, garlicky, cheesy, tangy, and deeply savoury, with toasted pine nuts for extra crunch and depth. Paired with crostinis or fresh crusty bread, it’s the kind of dip that disappears in minutes.
If you’re looking for the perfect party appetizer, or even just an indulgent weekend treat, this is it. The artichokes bring a subtle earthiness, while the Parmesan and cream cheese create that irresistibly melty, gooey texture. A hint of garlic and lemon keeps it from feeling too heavy, and the pine nuts add just the right amount of bite. Basically, it’s the ultimate comfort food in dip form.
And here’s the best part: you can make it ahead of time! Just prep everything in advance, pop it in the fridge, and bake when you’re ready to serve. No last-minute stress, just pure cheesy, artichoke-filled goodness.
Warning: This dip is dangerously addictive. So it’s probably a good thing that it’s a crowd-pleaser—because trust me, you won’t want to be left alone with it!
Artichoke Parmesan Dip
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 cans artichoke hearts, drained and roughly chopped
- 125 g crème fraîche
- 125 g mayonnaise
- ± 200 g parmesan cheese, finely rated
- 1-2 garlic cloves, minced or grated
- Goof handful parsley, finely chopped
- Zest of 1 lemon
- 50 g pine nuts
- Pepper & Salt to taste
- To serve
- Fresh crusty bread or crostinis
Instructions
Preheat the oven to 200°C.
Mix all the ingredients together in a bowl and then spread it out in an ovenproof dish.
Place in the oven and bake for ±25 minutes until the the top is starting to brown.
Notes
This is a great make-ahead dish. You can either make it until step 2 and then bake when you need it, or just make the dish and reheat when you need it. Once cooled you can reheat it in a preheated oven at 180°C for ± 20 minutes.
