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.
Creamy Artichoke Dip
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. Use leftovers to stuff chicken breasts if you are lucky enough to have some. Or spread it between two slices of bread and brown it like a 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.
Artichoke Dip Ingredients
How to Make Artichoke Dip
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 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 unpredictable.
Recipe Tips
- For optimal taste, use freshly grated Parmesan. The flavor makes it worth every red cent, as my late mother used to say.
- 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. For best results, remove the dish 40-45 minutes before baking to bring it to room temperature.
- To make it spinach artichoke dip, add 10 ounces of frozen spinach thawed, drained, and chopped. It is best to put the spinach in a towel and squeeze the moisture out.
- Freshly grate the Parmesan and shred the mozzarella cheese. They will taste 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. Swap out the mozzarella for Pepper Jack, Monterey Jack, or Fontina.
What to Serve with Artichoke Dip
Crackers like Ritz, Club, or Triscuits. Try crostini, pita chips, tortilla chips, pretzel bites, or homemade Naan, which are all great choices for this dip. 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
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 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
- For optimal taste, use freshly grated Parmesan. The flavor makes it worth every red cent, as my late mother used to say.
- This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives. For best results, remove the dish 40-45 minutes prior to baking to bring it to room temperature.
- To make it spinach artichoke dip add 10 ounces of frozen spinach thawed, drained, and chopped. It is best to put the spinach in a towel and squeeze the moisture out of it.
- Freshly grate the Parmesan and shred the mozzarella cheese. They will taste and melt better without any additives found in prepackaged grated and shredded cheese.
- For flavor variations, try adding crispy cooked bacon, cooked crumbled sausage, sauteed onions, pepper, or mushrooms. Swap out the mozzarella for Pepper Jack, Monterey Jack, or Fontina.
Nutrition
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Mabel T
I am addicted to this stuff. I made it for the pregame today and everyone loves it. I just had to pop on and tell you thank you! Go Chiefs!
Beth Pierce
Thanks, Mabel! Yes, go Chiefs!
Michelle Williams
Used this recipe recently and it just might have become my family’s go-to! My daughters couldn’t get enough!!
Beth Pierce
Thanks, Michelle! So happy to hear that your daughters loved it!
Suzie
Looking forward to making this. When you sta a small casserole dish, what size is best? Like a 9″ x 9″ or a deep dish pie pan? Thank you!
Beth Pierce
Either of those dishes will work. Enjoy!
Rosey
I had my first artichoke dip at my son’s house. He and his wife made it and it was a delicious. Been a fan ever since.
Avery
I want to make this every week, it’s so delicious! I caution you! It is addicting so you may want to double the recipe. LOL!
Beth Pierce
I agree, Avery!
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!