by Executive Chef Sebastian J Porto

Baked Artichoke Dip


  • 2 8-ounce cans artichoke hearts
  • 2 cups shredded mozzarella cheese
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1 cup cooked, shredded chicken or chopped shrimp (optional)
  • 1 teaspoon garlic powder
  • Tabasco sauce to taste
  • Dash of Spanish smoked paprika


Preheat oven to 350ºF.

Drain the artichoke hearts and chop into small pieces. Place artichokes in a bowl and add mozzarella, mayonnaise, Parmesan, chicken or shrimp if using, garlic powder, and Tabasco. Mix well to combine and pour into a baking dish.

Sprinkle with paprika and bake until bubbling and lightly browned on top, about 25 minutes.

Variation: Baked Chicken with Artichokes
This is a great way to use leftover dip (if there is any!). Preheat oven to 350ºF. Season 4 boneless, skinless chicken breasts with salt and pepper and sauté until browned and cooked through. Place in a casserole dish and top with cooked artichoke dip to cover. Bake for 5 to 10 minutes, until lightly browned on top.


About 6 cups