Easy Cheesy Artichoke Dip

Four ingredients, one bowl, 30 minutes. Chopped artichoke hearts get mixed with Parmesan, mayonnaise, and chunky salsa, then baked until hot and bubbly. The salsa gives this artichoke dip a Mexican twist that sets it apart from the usual spinach-artichoke versions.

The mayo and Parmesan create the creamy, cheesy base while the chunky salsa adds tomato, onion, pepper, and heat all in one ingredient. Chopping the artichoke hearts rather than leaving them whole means every scoop of dip has artichoke in it instead of hitting big chunks in some bites and none in others.

Twenty minutes in the oven is all it needs. The dip should be hot through and just starting to bubble at the edges. Overbaking dries out the mayo and turns the top leathery instead of golden.

Kitchen Tips

• Drain the artichoke hearts well and pat dry; excess liquid makes a watery dip
• Use freshly grated Parmesan, not the pre-shredded kind; it melts smoother and tastes sharper
• Chop the artichokes into bite-sized pieces, not too fine; you want some texture in each scoop
• Sprinkle chopped red bell pepper and cilantro on top after baking for color and freshness

Variations

• Spinach artichoke: Fold in ½ cup of thawed, squeezed-dry frozen spinach for the classic combo
• Spicy: Use hot salsa instead of mild and add a diced jalapeno to the mix
• Cream cheese base: Add 4 ounces of softened cream cheese for an even richer, thicker dip