• 1 Cup Mayonnaise
  • 1 Cup Grated Parmesan Cheese
  • 1/2 Cup finely Chopped Onions
  • One 13 3/4-ounce can artichoke hearts, well drained
  • 1 tablespoon fresh lemon juice or dry white wine
  • 1/4 to 1/2 teaspoon ground black pepper
  • 3 tablespoons dry unseasoned bread crumbs
  • 1 teaspoon olive oil


Stir Mayo, parmesan, and onions together in a medium bowl.
Pulse artichoke hearts in a blender until finely chopped.
Stir artichoke hearts into mixture along with lemon juice (or wine) and black pepper.
Scrape into a small baking dish or ovenproof crock.
Combine bread crumbs and olve oil - sprinkle over dip.
Bake until top is browned, about 20 minutes.
Server with crackers or toast.

About 2 1/2 cups.

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Submitted 6/5/05.
Source: My own
Submitted By: Keri Irragori

Baked Artichoke Dip