Here’s a fresh take on classic hot artichoke dip. This version tastes lighter and brighter thanks to fresh lemon juice, Italian Parsley, a little mayo and some freshly grated Parmesan cheese. It’s absolutely delicious with toasted bread, cut vegetables or crackers.
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Why You’ll Love This Recipe
This is such a great recipe to have in your back pocket for everything from watching football to spring or winter gatherings. Or, just a fun treat for the fam on a Saturday night!
- Tasty, warm and really satisfying with a bright lemony flavor
- Easy to make
- Travels well
- Everyone loves it, and it’s easy to double
- Can be made ahead
- A very good recipe for potlucks and parties too! Serve it with some Crispy Cauliflower Bites and Goat Cheese Toasts for a fuller spread!
Ingredients You’ll Need
For the full recipe, please scroll to the full recipe card below.
- Canned artichoke hearts: I use the whole hearts and chop them myself. Also, be sure to use water-packed, not oil packed for this recipe so your end result isn’t oily!
- Shallot: Diced tiny and added to the mix, this little gem of an onion that’s delicate and sweet.
- Lemon Juice: Freshly squeezed, of course.
- Mayo: There’s no cream cheese or sour cream in this recipe, and you can use a vegan mayo too.
- Parmesan Cheese: Fresh grated off of a block or wedge makes a big difference here. I’m a firm believer in grating your own cheese. It absolutely tastes better.
Step-By-Step Instructions
- Drain the canned artichokes, then chop them roughly.
- Finely chop a shallot too. This just means make them as small as possible..chop them once, then go back with your knife and chop through them until they are minced.
Next, Mix it All Together
Get yourself a medium-sized bowl, then add:
- The chopped artichokes and minced shallots.
- Next comes the seasonings, and note that the red pepper adds a lot of flavor and basically no detectable spiciness. Dried garlic powder and freshly ground pepper too.
- Fresh lemon juice makes a big difference in the flavor of this all-time favorite dip.
- Parmesan cheese, freshly grated, is the only cheese in this recipe, and it packs a big flavor punch.
Prep the Dip for the Oven
At this point, all that’s left to do is to spoon it into a baking dish, spread it out a bit, sprinkle on the cheese and put it in the oven!
Expert Tips & Serving Ideas
- This recipe is easy to travel with and bake right before serving.
- Keep it chilled in a container if you plan to transport it for any length of time, then transfer it to a baking dish at your destination.
- A favorite way to eat this dip is with warm, toasted sourdough bread. It’s also tasty with a good quality potato chip or buttery cracker.
- For serving, cut up some carrots, celery and zucchini for more dipping options. Your low-carb loving friends will thank you 🙂
Frequently Asked Questions
You sure can to re-heat it, but it should be baked first. Otherwise you’ll miss out on the bubbly, brown topping that you’ll only get from baking it in the oven.
Yes! This can be made up to 2 days ahead and baked before serving.
More Recipes to Try:
Shredded Chicken Burrito Bowl: Easy and delicious, especially when you’re short on time.
Party Olives: Good year-round, so addicting!
Veggie Cups with Hummus Cute, healthy and fun!
Sweet and Spicy AlmondsYear-round deliciousness for snacking & salads
Goat Cheese Toasts with Cranberry Compote SO delicious, and SO easy
Have you tried Lemon Artichoke Dip, or any other recipe on Studio Delicious? Tell me about it in the comments below!
Lemon Artichoke Dip
Ingredients
- 2 cans Artichoke hearts, water packed, drained 14.5 ounce cans, water packed
- 1 tablespoon Shallot, finely minced
- 1/2 teaspoon Crushed pepper flakes
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Lemon Pepper, freshly ground if possible
- 2 teaspoons Lemon juice, freshly squeezed
- 1 cup Mayonnaise, light or non-dairy
- 1 cup Parmesan cheese, grated Reserve 1/3 cup of cheese for the top
- 1 tbsp Italian Parsley, chopped fine
Instructions
- Preheat oven to 350 degreesPrepare a 10"x 2" x 7" ovenproof dish or glass pie pan by smearing a generous teaspoon of olive oil on the bottom so nothing sticks with baking.
- 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 and place in a medium-sized bowl
- Add the minced shallot, red pepper flakes, salt, garlic powder and pepper to the bowl, as well as the lemon juice, mayo or non-dairy mayo, if using.
- Add the Parmesan cheese and the chopped parsley, combine the ingredients completely. Spoon the mixture in the baking dish and top with the reserved Parmesan cheese.
- Bake for about 25 minutes, until heated all the way through.Finish the dish by turning the oven OFF and the broiler ON for 3-6 minutes on the middle rack of your oven to brown the top of the dip.Remove from oven and serve with crackers, bread and cut vegetables
Notes
- This recipe is easy to travel with and bake right before serving.
- Keep it chilled in a container if you plan to transport it for any length of time, then transfer it to a baking dish at your destination.
- A favorite way to eat this dip is with warm, toasted sourdough bread. It’s also tasty with a good quality potato chip or buttery cracker.
- For serving, cut up some carrots, celery and zucchini for more dipping options. Your low-carb loving friends will thank you 🙂
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new photos, tips and techniques and step-by-step instructions January, 2021.
This dip looks so warm and cozy! Perfect for the cold weather we’ve been having here in New York lately.
I love artichokes but I rarely ever make it anymore. I’m the only one who loves it in my family. though I have not made it for a while. I must try this soon. Saving for later.
I don’t do the holidays at all! They sound so stressful! This dip sounds delicious- artichoke dip is a family favorite!
Thanks
Paige, this recipe looks absolutely delicious! Thanks for sharing! Cannot wait to try it for the holidays!
I love hot dips…and artichokes. This is perfect for all the holiday parties this season. I just might have to make it for this weekend.
Thank you and I hope you love it!
I really like your little “camembert” plates, they are cute and so my style.
Lemony artichoke dip, that by the way sounds like an absolute winner even all year round!
Thank you!
This looks fantastic! I love all things lemon!
not me… I LOVE CHRISTMAS! but I think I shall make this dip for a Bowl Game Watching party! Its sounds delicious!
Sounds delicious! It will be perfect with my olive oil crackers!
This dip sounds fantastic for a party or for game day snacking! I could dig in with some crackers and a chilled glass of wine and call it dinner, I bet!
Such a delicious looking dish! If I make this, I might not be able to share with anyone, cos I love a hot dip!
I love pretty much anything with lemon, but I never thought to use it in artichoke dip. What a fresh combination!
I love artichoke dip, but I’ve never thought to add lemon! What a great way to brighten up a cold, dreary winter.
Hot artichoke dip is one of my all-time favorite appetizers. I love the idea of adding some lemon to it! Can’t wait to try this for my holiday party this year!
This recipe sounds delish! This seems to be the most rushed holiday season of all, but there is always room for another yummy dip!
This was really amazing! Such a huge hit!
I loved the lemon flavor! It added a nice new taste without overpowering the traditional artichoke dip flavor.
The lemon to the artichoke dip is perfect. Gives it some tang and acid!
This is so good!!!