Warm artichoke dip

Warm artichoke dip

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Meat-free
  • 15 minutes
  • 25 minutes
  • Deetlefs Chenin Blanc 2018


  • 2 x 390 g cans artichoke hearts in brine, drained and roughly chopped
  • 5–6 spring onions, finely chopped
  • 3⁄4 cup good-quality mayonnaise
  • 1 cup Grana Padano (or any other hard cheese), grated
  • 1 lemon, juiced
  • freshly ground black pepper, to taste
  • baguette or ciabatta, for serving

Cooking Instructions

Preheat the oven to 200°C. Mix all the ingredients and spread in a shallow, ovenproof dish (I used a round quiche dish) and place in the oven, uncovered, for 20–25 minutes or until golden on top.

Season and serve with toasted baguette or rustic chunks of warm ciabatta and sliced spring onion.

Cook's note: Feel free to add more artichokes and less mayo, if you prefer.

Browse more dip recipes here.

Sam Woulidge Recipe by: Sam Woulidge
View all recipes

Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

Social Media

Related Recipes


  • Reinette Anastagi
    September 26, 2018

    This wonderful and easy dip has become me and my family’s favourite in a very short time.