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+ servings
a white casserole dish of artichoke dip with a scoop of it removed
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5 from 6 votes

Lemon Artichoke Dip

Lemon Artichoke Dip is a party staple brightened up with fresh lemon. Easy and full of flavor, this baked hot party appetizer recipe is always a hit.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 180kcal
Author: Paige


  • 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


  • Preheat oven to 350 degrees
    Prepare 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


  • 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 :)


Calories: 180kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 784mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 1mg