Artichoke Dip Recipe

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.

Course Appetizer

Cuisine American, snack

Keyword artichoke dip recipe, hot artichoke dip, how to make artichoke dip, recipe for artichoke dip

Prep Time 10

Cook Time 20

Servings

Calories 315kcal

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.

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.