Baked Artichoke Dip

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My Baked Artichoke Dip is all kinds of creamy deliciousness in a bowl. Ten minutes prep, 30 minutes in the oven, and it’s snack time. Bring on Game Day! 🙂

A bowl of the artichoke dip.

Best Artichoke Dip

Mike and I recently enjoyed the best artichoke dip at a restaurant lately, so much that we practically licked the bowl. This is an effort to recreate it, and I think I did pretty good!

While artichokes may not be your favorite thing to eat raw, they certainly are delicious in this dip. They are also nutritious, providing an excellent source of fiber, vitamin K, and folate. So let’s focus on all of that while indulging a bit as well!

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While I don’t have a ton of dips on the blog yet, I do have several go-to recipes. We love a big bowl of creamy hummus and veggies, my Jalapeno Popper Dip with Bacon, and the best Southern Pimento Cheese. Also, one can never go wrong with some Cowboy Caviar with Avocado!

We also are loving my Whipped Feta Dip with Honey as well!

A bowl of the baked artichoke dip.

Ingredients Used

This is a small’ish recipe. Feel free to double it for a large group!

  • Artichoke Hearts – I use the regular canned artichoke hearts, but marinated ones will work as well.
  • Mayo – If you can find the olive oil mayo (my personal fav), use that. But any versions is fine too.
  • Sour Cream – I normally buy the light version, so that’s what I used.
  • Cream Cheese – Again, light cream cheese is my preferred kind, unless I’m making a cake!
  • Mozzarella Cheese – Shredding your own cheese guarantees that it will melt, but I often buy shredded too.
  • Parmesan Cheese – I recommend shredding some real parmesan cheese here, instead of the powdered version.
  • Seasonings – You’ll need garlic powder, red pepper flakes, and freshly ground black pepper.
  • To Serve…Crackers, chips, or bread! So much yum.
The ingredients for baked artichoke dip.

How to make Baked Artichoke Dip:

Chop artichoke hearts. Chop up the artichokes into small pieces. I reserve a few large ones for the top of the dip – presentation purposes only. 😀

Mix ingredients. Use a hand mixer, and combine all the ingredients.

Pour into a baking dish. Use a rubber spatula to pour ingredients into a baking dish.

A bowl of the dip before baking.

Bake. Bake for about 30 minutes, or until heated throughout, and slightly browned on top.

Serve. Serve with all the crackers, chips, or chunks of bread.

I prefer to serve this in a small’ish bowl since it’s not a very large recipe. If you double it, I recommend using an 8×8 baking dish or something a bit larger than that.

Recipe FAQs

Can I add spinach to this dip?

Well, yes, you most definitely can add spinach. Then this would be Baked Spinach Artichoke Dip! I recommend using frozen spinach, and just simply thaw it and squeeze the excess liquid out before combining with the rest of the ingredients.

How many people does this serve?

This dip serves about six people. Make sure you double it for larger groups.

Can I prep this ahead of time?

You can make this dip the day before, wrap tightly and refrigerate overnight. Bake the dip right before you serve it.

How long are leftovers good?

Leftovers are good for several days after baking. We never have much left, however!

Closeup of the artichoke dip with a spoon.

This dip is great for so many occasions.

  • Game Days
  • Holiday Parties
  • Summer Barbecues
  • Netflix Binges
  • and just lazy weekend days!

Other Appetizer Recipes:

Party Season is all about the dips, charcuterie boards, and finger foods. Let’s make all the yummy things.

Side shot of a bowl of the dip with a hand dipping a cracker inside.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of baked artichoke dip with a serving spoon.

Baked Artichoke Dip

My Baked Artichoke Dip is all kinds of creamy deliciousness in a bowl. Ten minutes prep, 30 minutes in the oven, and it's snack time. Bring on Game Day! 🙂
4.75 from 28 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 442kcal
Author: Sue Ringsdorf


  • 14 oz. can artichoke hearts – chopped
  • 1/2 cup mayo
  • 1/2 cup sour cream light
  • 8 oz. cream cheese light
  • 1 1/2 cup mozzarella cheese – freshly shredded
  • 3/4 cup shredded parmesan cheese – I prefer to freshly shred the parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon red pepper flakes – optional
  • 1 teaspoon freshly ground black pepper
  • crackers, bread, or chips – for dipping


  • Preheat oven to 350 degrees.
  • Mix all ingredients in a mixing bowl. Spread in an 8X8 or other small dish and bake for 30 minutes. Serve with crackers, chunks of bread, or chips.



  1. This is a small’ish recipe. Feel free to double it for a large group!
  2. I’ve never tried this with marinated artichoke hearts, but I’m sure that would be fine too.
  3. To lighten this up a bit, use some greek yogurt instead of some of the sour cream.
  4. Feel free to add spinach to this recipe. Just thaw out some frozen spinach and squeeze out excess liquid before combining with the other ingredients.
  5. Save a few larger pieces of artichoke hearts for the top, for presentation purposes.
  6. Instead of baking this dip in a dish, you could stuff it inside a bread bowl and then bake. 


Calories: 442kcal | Carbohydrates: 9g | Protein: 15g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 933mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1340IU | Vitamin C: 14mg | Calcium: 376mg | Iron: 0.9mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Have you ever mixed this together ahead of time the evening before? So that you can just pop it in the oven? I know it’s so easy to throw together, but when making lots of appetizers for an event, it’s nice to do as much prep as possible ahead of time:)

    1. Suebee Homemaker says:

      Yes, definitely easy to prep this one ahead of time and bake right before you eat it!

  2. I find it unbelievably pretentious when bloggers post things like “Mike and I…”. Are you assuming we all know who “Mike” is? How about, for folks who aren’t intimately familiar with your personal life, posting “my husband Mike”, or “my boyfriend Mike”,
    or “my son Mike”, or “my boss Mike”?

  3. This recipe is a favorite and so easy to make!

    1. Suebee Homemaker says:

      Thank you so much, Mary!

  4. Super easy and delicious!!! Thanks for sharing!

    1. Suebee Homemaker says:

      You’re welcome, Debbie!

  5. I love this easy recipe but I took it up to a new level with some minor changes. I had never used marinated hearts for this dip, but when shopping for the ingredients I came across 7oz bottles of Reese GRILLED marinated hearts. I then came across Walmart Great Value Italian Style shredded cheese with 6 different cheeses. I left out the black pepper and the mayo (some of our group HATE mayo) and added another 1/2C of sour cream. I then topped it off with sesame seeds and then baked it. Over The Top!

    1. Suebee Homemaker says:

      Sounds wonderful, Suzan!

  6. Wonderful! More complex than the simple Mayo only/artichoke combos I’ve seen and quite tasty with a homemade focaccia and veggies for dipping. Although, I’d argue this isn’t a small recipe ~~ it fit nicely in a largish pie tin and had 1/3 and a bit left over after feeding a family of four. (lol) ☺️😉 thanks for the recipe!

  7. Danalea Warrick says:

    Agree – very simple to make and delicious! Made it just like your recipe. Thanks Sue!

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the dip, Danalea! 🙂

  8. Sharon Bond says:


    I made this last weekend, and it tasted just like the dip my dear friend Maria makes. Delicioso!

    My only exceedingly minor change was to use the 7-spice Japanese seasoning powder, nanami togarashi because a) I’m addicted to it and b) since it’s a powder, it mixes in better than crushed red pepper flakes.

    Be forewarned, though—the combination of ingredients in the powder will tint the dip a slight coral shade …

    Anyway, I love this recipe, and am very glad I stumbled upon it. Thanks much!

    Sharon B.
    Raleigh, NC

    1. Suebee Homemaker says:

      So glad you enjoyed the artichoke dip, Sharon! Thanks for your feedback. 🙂

  9. Elizabeth B. says:

    I LOVE this dip, as does my entire family. When I make it for a party, there is always nothing left over … so sad! I combined your recipe with my original (really about the same). Your recipe calls for mozzarella cheese and a little “heat,” so I tried it. Delicious! I also add 3-4 chopped hardboiled eggs. It adds to the texture and is so good!

    1. Suebee Homemaker says:

      How interesting that you added eggs to it! So glad you enjoyed it! 🙂

  10. Sharon Bond says:

    I went ahead and gave this five stars because it sounds exactly like the one my friend makes and I never got her to write it down for me!

    Since I’ll be social-distancing for the Big Game Sunday, would it make me a bad person not to share this with anyone?? 😃

    1. Suebee Homemaker says:

      Oh that sounds like a great plan, Sharon! Enjoy!

  11. I thought this was the perfect amount, and everyone loved it! I made it for Chirstmas Eve at my house with my boyfriend’s family; there were a LOT of appetizers so it barely got touched. Took it to my sister’s for Christmas day, reheated in the oven, and we all gobbled it up waiting for Christmas dinner. Years ago, I made a version of this that didn’t include the cream cheese (I don’t remember the mozzarella cheese either), but it was delicious!

    1. Suebee Homemaker says:

      Hi Joy! I’m so glad that you enjoyed the artichoke dip! Thanks so much for your feedback. 🙂

  12. Omg this recipe is soooo good! I did not use the red pepper flakes in my dip. I made garlic Parmesan pita chips to go with it and they came out amazing and complimented the dip soooo well. I definitely recommend!

    1. Suebee Homemaker says:

      Hi Kate! I’m so glad you enjoyed the artichoke dip. Thanks for your feedback!

  13. This is very easy to make and very delicious!!

    1. Suebee Homemaker says:

      Zach’s favorite recipe of mine! Ha! 🙂

  14. This tastes incredible, but the best part is the ease in making the recipe. Zach does not cook, yet has made this twice this week and it is only Thursday morning. ????❤️

    1. Suebee Homemaker says:

      This is SO ridiculously easy! 🙂

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