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Spicy Creamy Artichoke Dip with Corn and Cayenne

If your casserole or ramekin is filled to the top, make sure to put a cookie sheet underneath it in the oven to catch any grease that might otherwise bubble over and onto your oven floor.
Author Phoebe Lapine


  • Two 14-ounce cans artichoke hearts drained and finely chopped
  • 1 cup corn kernels fresh from two ears, or canned/frozen
  • 1 cup mayonnaise
  • 2 cups freshly shredded Parmesan cheese
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt


  1. Preheat the oven to 350°F.
  2. Mix all ingredients together in a medium mixing bowl. Pour the dip into an 8 x 8-inch casserole dish, or one to two large ramekins. (If you have any extra filling, it will keep for a while in the fridge; you can make the mix up to three 3 days in advance).
  3. Bake in the oven for 25 – 30 minutes until the top is golden brown.