This 3-ingredient artichoke Pendleton dip is the kind of old-school party recipe that never stops working. It is rich, creamy, and savory with those classic browned edges that make everyone hover around the snack table, and it comes together fast enough for a weeknight get-together or a last-minute holiday tray. Recipes like this became church-supper staples for a reason: affordable ingredients, almost no prep, and a warm dip that disappears long before dinner starts.
Serve this dip hot with buttery crackers, toasted baguette slices, pita chips, or sturdy tortilla chips for scooping. It also pairs well with crisp celery sticks, carrot sticks, and sliced bell peppers if you want something fresh on the platter, and for a casual spread it fits right in alongside deviled eggs, a veggie tray, and little meatballs.
3-Ingredient Artichoke Pendleton Dip
Servings: 8
Ingredients
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained 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 mayonnaise, grated Parmesan cheese, and chopped artichoke hearts 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 crackers, bread, or vegetables for dipping.
Variations & Tips
Add a little heat: Stir in a pinch of red pepper flakes or a few dashes of hot sauce if you like a slightly spicier dip. It is still true to the original, just with a little extra kick.
Make-ahead tip: Mix everything together and spread it in the baking dish up to a day ahead, then cover and refrigerate. When life gets busy, having it ready to bake makes entertaining so much easier.
Texture tip: Chop the artichoke hearts fairly small so every scoop is creamy and easy to spread on a cracker. If the pieces are too large, the dip can feel a little chunky and harder to scoop neatly.
Cheese note: Freshly grated Parmesan will melt a bit more smoothly, but the shelf-stable grated kind gives that classic church-potluck flavor many people remember. Either works, so use what fits your pantry and schedule.