My Lemony Hot Artichoke Dip is brightened up with fresh lemon juice and a hit of Italian parsley. You can use regular mayonnaise or a non-dairy variety too—either will give this flavorful dip a creamy, dreamy texture.
Now is as good a time as any to let you know I’m not a super giant major fan of the holidays.
Don’t get me wrong, I don’t hate them.
But my very favorite part is when they are over.
Year in, year out, I’m giddy on December 26th.
The first word out of my mouth while I’m still laying in bed is “yay.”
I’m not sure when this happened, but it did, and I’m fine with it.
Most years, my sole holiday decoration is a poinsettia for the dining room table.
That’s it, nothing else.
This means no big frilly tree (I mean really, as soon as you put it up, it’s time to take it down) and definitely no silver garland or outdoor lights.
Some years I’ll muster up a fresh wreath for the door, but even it looks tired by the end of December.
I looked forward to the holidays all year when I was a kid, like most of us probably did.
When I think back, it feels like they were exciting and romantic—old friends came home to visit and there were plenty of gatherings and celebrations.
We always had a big party at our house, and it took days of preparation—cooking and cleaning and getting the tree ready and stockings hung.
There was a big fire in the fireplace and lots of spiked eggnog and cold beer, and a huge buffet of homemade appetizers and desserts.
I remember thinking Hot Artichoke Dip was the most exotic and delicious thing on that table, and I couldn’t get enough.
This modern version is a bit lighter and brighter tasting, with just the right amount of cheese and a creamy, dreamy texture.
- Serve with crackers, sliced and toasted sourdough bread, and fresh cut vegetables.
- You'll need an oven-proof dish that is approximately 10"x 2" x 7" - a glass pie pan works great too. Smear a teaspoon of olive oil in the bottom of the pan so the dip doesn't stick when baking.
- 2 (14.5 ounce) cans artichoke hearts, water packed.
- 1 tablespoon finely minced shallot
- 1/2 teaspoon each of crushed red pepper flakes, salt, garlic powder and freshly ground pepper.
- 2 teaspoons fresh squeezed lemon juice
- 1 cup minus one rounded tablespoon mayonnaise or mayo substitute like Veganaise
- 1 cup freshly grated Parmesan cheese, with 1/3 cup of it reserved for the top.
- 1 generous tablespoon fresh Italian (flat leaf) parsley, chopped finely.
- Preheat oven to 350 degrees
- Drain the artichoke hearts in a colander, and use a paper towel to gently squeeze and dry them completely. Chop them roughly into bite-size pieces.
- Set the artichokes in a medium-size mixing bowl.
- Add the minced shallot.
- Add the red pepper flakes, salt, garlic powder, ground pepper.
- Add the lemon juice and Mayonnaise or mayo substitute, if using.
- Add the Parmesan cheese and the chopped parsley.
- Combine completely and spoon the mixture in the baking dish, top with the remaining Parmesan cheese.
- Bake for about 25 minutes, until hot all the way through.
- Finish the dish by turning the oven OFF and the broiler ON for 3-6 minutes on the medium rack of the oven to brown the top of the dip.
- Remove from oven and serve with crackers, bread and cut vegetables.
OTHER FUN APPETIZERS FOR THE HOLIDAYS:
Little Veggie Cups with Hummus are here
Deviled Eggs with Candied Bacon and Fresh Dill are here
Festive Party Olives are here