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Easy Artichoke Dip

  • Author: Liz
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


As we remain stuck at home for another week (it does appear that there is a light at the end of this Covid 19 tunnel though), I continue to use up things I have in my pantry.  I found a can of quartered artichoke hearts, and decided it was time to make a dip and have a party – for two :).  Well, the dog makes it three.  This is simple, pantry friendly and there are many variations – see the notes…


  • 1 can (14.6 oz) artichoke hearts, preferably unmarinated, drained
  • 1/2 cup mayonnaise (Dukes is my favorite)
  • approx 3 cloves minced garlic (you can use the stuff in the jar if you have it handy)
  • Dash (or more) of red pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 cup french fried onions (optional)


  1. Place the artichoke hearts, mayonnaise, garlic, and parmesan cheese in a bowl.  Mash the artichoke hearts and blend the ingredients well.  Add 1/4 of the french fried onions if you are using them.
  2. Place the mixture in a small casserole and sprinkle the red pepper over the top.  Sprinkle the rest of the onions over the mixture if you are using them.
  3. Bake in a 325 degree oven for about 15 minutes.  Remove from oven and enjoy!


If you don’t have any garlic cloves at home, feel free to sub garlic powder – I’d estimate 1 teaspoon or to taste.  Here are some ideas for variations, based on what you have in the pantry/frig/bar…

  1. Eliminate the french fried onions.  Sprinkle the top with grated cheddar cheese.
  2. Add 2 tablespoons of sherry or white wine (or cognac?)
  3. Add pine nuts for a little crunch
  4. Add some minced red pepper to give the dip some nice color
  5. Top with chopped  green onions (spring onions)

I’m thinking about using the leftovers as a topping for a baked potato…..

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: appetizers
  • Method: bake
  • Cuisine: American

Keywords: artichoke, artichoke dip, appetizers, pantry friendly, quick and easy, dip



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.