Artichoke Dip With Roasted Red Peppers

Artichoke Dip in dish next to crackers
James Baigrie/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
558 Calories
26g Fat
73g Carbs
21g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 558
% Daily Value*
Total Fat 26g 34%
Saturated Fat 6g 28%
Cholesterol 22mg 7%
Sodium 757mg 33%
Total Carbohydrate 73g 27%
Dietary Fiber 34g 121%
Total Sugars 6g
Protein 21g
Vitamin C 51mg 257%
Calcium 234mg 18%
Iron 4mg 21%
Potassium 1738mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This artichoke dip will be the hit of your party! It's a surprisingly simple combination of mayonnaise, Parmesan cheese, and canned artichokes. Roasted red peppers are added for some bright color, but they may be left out. Chopped mushrooms or pimientos may be added instead of peppers.


  • 1 cup mayonnaise

  • 1 cup grated Parmesan cheese

  • 1 (14-ounce) can artichoke hearts, drained

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon onion powder, optional

  • 1/4 cup minced jarred roasted red pepper

Steps to Make It

  1. Heat the oven to 350 F.

  2. In a bowl, mix the mayonnaise with the Parmesan cheese.

  3. Chop the artichokes coarsely and add to the mayonnaise mixture. Stir in the garlic powder, onion powder, and roasted red pepper.

  4. Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.

  5. Bake in the preheated oven 30 minutes.

  6. Serve the dip cold or reheat it in the oven for about 10 minutes at 350 F. Don't reheat in the microwave or the dip could separate.