When it’s time for the Masters Final Round and you need an afternoon snack before dinner, you bake artichoke dip.

The great thing about artichoke dip is that I almost always have canned artichokes, Duke’s Mayonnaise, also a staple, and Parmesan cheese on hand.

Some things just consistently rotate through the pantry and refrigerator.

This baked artichoke dip is so simple to make. Just drain and chop your artichokes, toss in Duke’s, cheeses and spices, mix together and spoon into a baking dish.

Bake at 350 for 30-40 minutes or until the dip is nice and bubbling hot.

Serve with crackers, toast or chips.

I offered crackers and chips today.

Just to give you a carb comparison, I served Milton’s Multi-grain crackers, Mary’s Gone Crackers and Late July Chia and Quinoa tortilla chips.

Mary’s Gone are my go to cracker. Their nuttiness gives them such a crunchy texture and makes for a hefty vehicle for dip. Or cheese. Or a salad topping. Honestly, with anything. They’re also gluten free.

The Super Seeded ones are my favorite, but I can’t always find them. Today I used the original version.

Back to comparison. The Milton’s have 9g of carbs in 2 crackers. Mary’s has 8.5g in 6 crackers.

There is a size difference, but I would rather have the quantity versus the larger cracker. It just feels like you get more.

Unfortunately, the tortilla chips have about 2g of carbs per chip. Scary when I think about how many times I have mindlessly tried to eat an entire bag of them!

They’re great with the dip, though so I still serve them. The saltiness is really nice.

Whatever you decide to serve with the dip, it doesn’t seem to last long. This photo was taken 7 minutes after it was plated.