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Madison Area Gluten Intolerance Chapter

Hot Artichoke Dip

1 cup Hellman's Mayonnaise
1 cup grated Parmesan cheese
1 cup canned or frozen artichoke hearts, drained, well rinsed, and chopped
2 garlic cloves, chopped
1/2 teaspoon gluten-free paprika
1/4 teaspoon freshly ground black pepper
1 5-ounce box gluten-free crackers

  1. Preheat oven to 425° F.
  2. Place the mayonnaise, Parmesan, artichokes, garlic, paprika, and black pepper in a large bowl. Stir well to combine.
  3. Transfer the artichoke mixture to an 8" x 8" baking dish, and bake for 20 to 25 minutes, until it his hot and bubbly.

Serve immediately, with crackers.