My mother-in-law started serving this at block parties in the late 1980s. 3 ingredients and I always have to bring a double batch because the pan is completely scraped bare.

This 3-ingredient artichoke Prescott dip is the kind of retro party recipe that earns a permanent spot in the family playbook: simple, rich, and reliably the first thing to disappear. It has that late-1980s block-party charm, built on pantry-friendly ingredients and baked until hot and bubbly, with a creamy texture and savory artichoke flavor that makes it hard to stop scooping.

Serve this dip hot with sturdy pita wedges, bagel chips, butter crackers, or toasted baguette slices so guests can scoop up every bit. For a fuller spread, pair it with crisp raw vegetables such as celery, cucumber rounds, bell pepper strips, and carrots; a platter of olives, pickles, and sliced salami also fits nicely if you're building out an appetizer table.

3-Ingredient Artichoke Prescott Dip

Servings: 8

Close-up of creamy artichoke Prescott dip in a white casserole dish

Ingredients

1 cup mayonnaise
1 cup grated Parmesan cheese
1 can or jar (about 14 ounces) artichoke hearts, drained well and chopped

Directions

1. Heat the oven to 350°F and lightly grease a small baking dish or 1-quart casserole.

Greased small white baking dish on a kitchen counter

2. In a medium bowl, stir together the mayonnaise, Parmesan, and chopped artichoke hearts until evenly combined.

Artichoke dip mixture being stirred in a bowl

3. Spread the mixture into the prepared baking dish in an even layer.

Unbaked artichoke dip spread in a white casserole dish

4. Bake for 25 to 30 minutes, until hot, bubbly around the edges, and lightly golden on top.

Baked artichoke dip golden and bubbling in casserole dish

5. Let the dip rest for 5 minutes, then serve warm with pita wedges, crackers, or vegetables.

Final plated artichoke dip with pita and vegetables

Variations & Tips

Extra browning: If you like a deeper golden top, place the baked dip under the broiler for 1 to 2 minutes at the end, watching closely so the Parmesan doesn't scorch.

Texture tip: Drain the artichokes very well before chopping. Too much liquid can make the dip loose rather than thick and scoopable.

Make-ahead option: Mix the dip up to a day in advance, cover, and refrigerate it in the baking dish. Let it sit at room temperature for about 20 minutes before baking, or add a few extra minutes to the oven time.

Party-size batch: For a crowd, double all three ingredients and bake in a larger casserole dish. It's a smart move for potlucks and game-day tables, especially since this dip tends to vanish quickly.