Food & Cooking Recipes Appetizers Artichoke Dip 3.0 (399) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 19, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 8 Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free. Ingredients 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped ½ cup light mayonnaise ¼ cup plus 1 tablespoon grated Parmesan cheese 1 tablespoon fresh lemon juice 1 garlic clove, coarsely chopped 1 scallion, minced, plus more for garnish Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving Directions Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips. Rate it Print