Hot Artichoke Hearts Spread

Baked artichoke dip with just four ingredients and zero fuss. Chopped artichoke hearts get folded into a rich base of mayonnaise and grated Parmesan with a hit of garlic salt, then baked until the top turns golden and the edges bubble.

The shallow baking pan is key here. Spread the mixture thin so you get maximum surface area for browning. A thick layer stays soft in the center, but a thin one develops those crispy, cheesy edges that everyone fights over.

Pro Tips

• Drain the artichoke hearts thoroughly and give them a squeeze with paper towels. Excess liquid makes the spread watery instead of rich.
• Chop the artichokes into rough, bite-sized pieces rather than pulsing in a food processor. You want texture, not paste.
• Use freshly grated Parmesan if possible. The pre-grated kind in the green can melts differently and won’t give you the same nutty depth.
• Let it cool for 5 minutes after baking. It firms up slightly and won’t scorch anyone’s mouth.

Variations

• Stir in a handful of chopped spinach for a classic spinach-artichoke twist.
• Top with crumbled bacon before baking for a smoky crunch.
• Swap Parmesan for Gruyere for a richer, more complex melt.