This 3-ingredient artichoke Beaumont dip is the sort of old tailgate standby that earns its place year after year because it is easy, dependable, and downright delicious. Rich mayonnaise, salty Parmesan, and tender artichoke hearts bake into a hot, creamy dip with a golden top that disappears fast, just like the kind folks carried to church suppers, card parties, and football lots all across the Midwest in the 1980s.
Serve this warm with sturdy pita chips, crackers, toasted baguette slices, or crisp celery sticks if you want a little freshness on the plate. It also fits right in alongside a tailgate spread of bratwurst, hot sandwiches, olives, pickles, and a cold pop, and it is just as welcome on a holiday snack table.
3-Ingredient Artichoke Beaumont Dip
Servings: 8
Ingredients
1 can or jar artichoke hearts, drained well and chopped
Directions
1. Preheat the oven to 350°F and lightly grease a small baking dish or casserole dish.
2. In a medium bowl, stir together the chopped artichoke hearts, mayonnaise, and grated Parmesan until evenly combined.
3. Spread the mixture into the prepared baking dish in an even layer.
4. Bake for 25 to 30 minutes, until hot and bubbly around the edges and lightly golden on top.
5. Let the dip rest for 5 minutes, then serve warm with pita chips, crackers, or toasted bread.
Variations & Tips
Make-Ahead Tip: Mix the dip a day ahead, cover, and refrigerate it in the baking dish. When you are ready to serve, bake it straight from the refrigerator and add a few extra minutes to the baking time.
Chunkier Texture: If you like a heartier dip, give the artichokes a rough chop instead of mincing them too fine, so you get bigger bites throughout.
Extra Golden Top: For a browner finish, place the baked dip under the broiler for 1 to 2 minutes at the end, watching closely so the top does not scorch.
Serving Tip: This dip is rich, so it does best with sturdy dippers that will not snap off. Pita chips, rye crackers, and toasted baguette slices all hold up beautifully.
