Hot Artichoke-Parmesan Dip


My take on the classic 80’s appetizer. Everyone should have a spinach-artichoke dip recipe in their arsenal!


  • 114 oz cans artichoke hearts, drained
  • 3/4 cup shredded monterey jack cheese
  • 3/4 cup grated parmesan cheese
  • 3/4 cup mayonnaise
  • 1/4 chopped green onions
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Pita chips or cut-up vegetables for serving


  1. Preheat oven to 400F degrees.
  2. Place all ingredients except pita chips and vegetables into a food processor; Pulse until smooth. Place dip in an oven proof container and bake, uncovered, for about 20 minutes until dip is bubbly and starting to brown on top.
  3. Serve with pita chips and or fresh cut vegetables.