Impress your guests with this deliciously creamy baked artichoke dip. With simple ingredients and easy preparation, it’s the perfect appetizer for any party or gathering. Enjoy it with crostini, crackers, or fresh veggies like baby bell peppers or celery sticks.
Learn how to make this quick and tasty artichoke dip in just a few simple steps. It is always a huge win for gameday and movie nights. If you are lucky enough to have leftovers, use them to stuff chicken breasts. Or spread them between two slices of bread and brown them like grilled cheese.
Or boil some pasta and make a sauce from a heaping spoonful of the dip and splash of pasta water. I love serving this dip for Superbowl Sundays and holiday parties with crab-stuffed mushrooms, ham and cheese sliders, 7 layer dip, and lemon pepper wings.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Artichoke hearts: Canned or jarred in brine (not the oil-packed ones)
- Mayonnaise: I personally like Dukes, but you can use any mayonnaise.
- Sour cream: For the best flavor and consistency, use full-fat.
- Parmesan cheese: For optimal taste, use freshly grated Parmesan. The flavor makes it worth every red cent, as my late mother used to say.
- Mozzarella: Swap out the mozzarella for Pepper Jack, Monterey Jack, or Fontina.
- Fresh herbs: Such as parsley, dill, or rosemary
How to Make Artichoke Dip
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Combine the artichoke hearts, cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, black pepper, and thyme in a large bowl.
Once well combined, spoon the mixture into a small casserole dish or small ovenproof skillet and bake for 18-20 minutes. Turn the broiler on low for the last 1-2 minutes to lightly brown the top, but keep an eye on it, as broilers are unpredictable.
Preparation Tips
- This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives. However, I would not use a cast iron skillet to store it in if I am making it in advance. Remove the dish 40-45 minutes before baking to bring it to room temperature.
- To make spinach artichoke dip, add 10 ounces of frozen spinach that has been thawed, drained, and chopped. Putting the spinach in a towel and squeezing the moisture out is best.
- Freshly grate the Parmesan and shred the mozzarella cheese. They wiste and melt better without additives in prepackaged grated and shredded cheese.
- Add crispy cooked bacon, crumbled cooked sausage, sauteed onions, pepper, or mushrooms for flavor variations.
Serving Suggestions
Serve the dip with crackers like Ritz, Club, or Triscuits. Crostini, pita chips, tortilla chips, pretzel bites, or homemade Naan are excellent choices for this dip, too. Throw in some fresh veggies like celery, carrots, and cucumbers. There are so many dippers to choose from!
Storage and Reheat
Store leftover dip in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave on reduced power or the stovetop over low heat.
Theoretically, you can freeze it for up to 2 months, but there will more than likely be separation from the mayonnaise and possibly the sour cream.
More Dip Recipes
Artichoke Dip Recipe
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 clove garlic minced
- 1 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the artichoke hearts, cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, black pepper, and thyme.
- Once well-combined, spoon it into a small casserole dish or small ovenproof skillet and bake for 18-20 minutes.
- Turn the broiler on low for the last 1-2 minutes to lightly brown the top but keep an eye on it as broilers are very unpredictable. Serve warm with crackers, crostini, pita chips or fresh veggies.
Notes
- This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives. However, I would not use a cast iron skillet to store it in if I am making it in advance. Remove the dish 40-45 minutes before baking to bring it to room temperature.
- To make spinach artichoke dip, add 10 ounces of frozen spinach that have been thawed, drained, and chopped. Putting the spinach in a towel and squeezing the moisture out is best.
- Freshly grate the Parmesan and shred the mozzarella cheese. They wiste and melt better without additives in prepackaged grated and shredded cheese.
- Add crispy cooked bacon, crumbled cooked sausage, sauteed onions, pepper, or mushrooms for flavor variations.
Nutrition
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Lilly
So easy to make and yet so flavorful. I had a cocktail party last weekend and everyone loved it. I actually prefer just artichoke dip and not spinach artichoke dip. I served them with crostini and pita chips. I think I liked the pita chips better.
Beth Pierce
That sounds delicious, Lilly!
Tatiana Woods
This dip really impressed my guests. Now they think I am a gourmet cook! Thanks for the amazing recipe! We are hooked!
Beth Pierce
LOL! We are too!
Tatiana
I loved this warm artichoke dip! Such a delicious appetizer that got rave reviews from my family and friends. This one is a keeper.
Beth Pierce
So glad that they liked it, Tatiana!
Athena
This was so tasty. I made it for a small cocktail party that we had over the weekend. I served it with crackers and pita chips. Several of the guests took home the recipe. Thank you!
Beth Pierce
You are most welcome, Athena! You should try it with homemade crostini!
Sammy D
I forgot how good artichoke dip is. My mother used to make this all the time. When I saw your recipe come up on my Facebook feed I knew I had to try! So yummy! It was just as good as I remember it!
Beth Pierce
Food can be so nostalgic!
Clark
I had never tried artichoke dip before, but I was curious about it. I found your recipe online and decided to make it for a potluck with my friends. I followed the instructions and baked it in the oven until bubbly and golden. I brought it to the party and served it with some crackers and bread. Everyone loved it and asked me for the recipe. I was proud and happy that I had made a successful dish. Thank you.
Beth Pierce
That is awesome! The pleasure is all mine!
Olivia
I love dips, and this is my new favorite dip. Thank you for the easy recipe. We have three family birthdays in March and I`ll make this yummy appetizer for each one. It is just that good!
Beth Pierce
Thanks, Olivia! I am so glad that you love it!
Julie M
Wow, putting it under the broiler at the end was a great idea. This was so good! It is a new family favorite!
Heather D
Creamy and delicious! This is a must try for all artichoke lovers. We will be making this again for super bowl Sunday!
Beth Pierce
Thanks, Heather! We are making it too! Our friends love it!
Barb Edwards
Everyone loved this artichoke dip! It was creamy, cheesy, and super easy to make. It’s going to be our favorite dip for parties from now on because everyone enjoyed it so much.
Beth Pierce
Thanks, Barb! I am glad that they liked it.