A quick and easy recipe for artichoke Parmesan dip involves combining chopped oil-packed artichoke hearts with mayonnaise, grated Parmesan and chopped tarragon. This no-cook dip pairs well with crackers and crostini.
Another recipe with similar ingredients on MyRecipes.com calls for chopped canned artichokes, grated Parmesan and mayonnaise. Combine these ingredients, and stir in optional extras, such as crumbled bacon, dill weed or garlic powder, for additional flavor. Microwave the dip, or bake it in the oven at 350 degrees Fahrenheit until it is piping hot. Then, add salt and pepper to taste. This artichoke Parmesan dip goes well with crackers, endive leaves and toasted French baguette slices.
A no-cook artichoke Parmesan dip recipe is also available on MyRecipes.com. Whiz thawed frozen artichoke hearts, cream cheese and Parmesan in a food processor with chopped parsley, chopped garlic, lemon zest and juice, and salt and pepper. This dip also works as a sauce to complement grilled fish or chicken.
The artichoke Parmesan dip recipe on MarthaStewart.com utilizes a food processor to prepare the ingredients. Blend canned artichoke hearts with mayonnaise, lemon juice, grated Parmesan and chopped garlic until the mixture is smooth. Add more chopped artichokes along with minced scallion, then pulse briefly to combine. Scoop the mixture into a baking dish and top with more grated Parmesan. Bake the dip in the oven at 425 degrees Fahrenheit until it bubbles and forms a golden crust. Sprinkle more minced scallion on top and serve the dip with fresh vegetables and pita chips.