One easy recipe for hot artichoke dip calls for combining chopped artichokes with mayonnaise and Parmesan cheese, and baking it until hot and bubbly. Another recipe for cold artichoke dip simply requires mixing cream cheese, Parmesan, lemon juice, parsley and garlic together in a food processor.
For the classic hot artichoke dip, drain 2 14-ounce cans of artichokes and chop them into small pieces. Place them in a serving dish along with 8 ounces of freshly grated Parmesan cheese and 1 cup of mayonnaise. Mix well until everything is combined. Place the dip in an oven preheated to 350 degrees Fahrenheit for 15 minutes, or place in the microwave on high heat for five minutes. Season the hot dip with salt and pepper to taste before serving.
To make a cold artichoke dip, put 1/2 cup of artichoke hearts in a food processor, along with 8 ounces of cream cheese, 1/3 cup freshly grated Parmesan, 1 tablespoon parsley, 2 teaspoons of lemon juice and 1 finely chopped garlic clove. Process in the food processor until the dip is well-blended. Season with salt and pepper to taste. Add 1/4 teaspoon lemon zest as a garnish, if you prefer. Serve artichoke dip with crackers, toasted bread, pita chips or cold vegetables.