Baked artichoke dip

Baked artichoke dip

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level



Serves 12

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 400g round cob loaf
  • 2 x 390g tins artichoke hearts, drained
  • 140g light mayonnaise
  • 140g Parmesan (or vegetarian alternative), grated
  • two pinches of garlic salt
  • small bunch chives, finely chopped
  • extra crusty bread chunks, crackers or crunchy tortillas, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
  2. Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
  3. Remove from the oven, scatter over the chives and dive in.

Recipe from Good Food magazine, August 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
hetherj1's picture

Absolutely amazing. Really tasty. Didn't use the chives. I think artichokes could be replaced by leeks if struggling to find them. I baked in pyrex covered in foil. yummy! 5 stars x

dgnacro's picture

Made this last night as had friends coming round for dinner, it was lovely and went down really well with everyone, very easy to do and impressed my guests. I didn't have quite enough Parmesan (78g in fact) so I made the rest up with a lovely strong cheddar I had, worked really well, will definitely be making again. I also found that I needed to cook it for a further 15 minutes than suggested and at a higher temperature (210 fan oven) for the additional time as it wasn't hot enough in the centre, but other than that, it was a hit!

FeeBee67's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy!! I used regular mayonnaise and added quite a lot of freshly ground black pepper. Super-easy to make and it went down a storm.