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! 🙂
Party Season is all about the dips, charcuterie boards, and finger foods. Let’s make the Goat Cheese Stuffed Mushrooms, Bacon-Wrapped Jalapeno Poppers, and some Spicy Chex Party Mix!
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!
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!
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.
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.
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
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.
This dip serves about six people. Make sure you double it for larger groups.
You can make this dip the day before, wrap tightly and refrigerate overnight. Bake the dip right before you serve it.
Leftovers are good for several days after baking. We never have much left, however!
This dip is great for so many occasions.
- Game Days
- Holiday Parties
- Summer Barbecues
- Netflix Binges
- and just lazy weekend days!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Baked Artichoke Dip
Ingredients
- 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
Instructions
- 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.
Video
Notes
- This is a small’ish recipe. Feel free to double it for a large group!
- I’ve never tried this with marinated artichoke hearts, but I’m sure that would be fine too.
- To lighten this up a bit, use some greek yogurt instead of some of the sour cream.
- 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.
- Save a few larger pieces of artichoke hearts for the top, for presentation purposes.
- Instead of baking this dip in a dish, you could stuff it inside a bread bowl and then bake.
Super easy and delicious!!! Thanks for sharing!
Debbie
You’re welcome, Debbie!
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!
Sounds wonderful, Suzan!
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!
Agree – very simple to make and delicious! Made it just like your recipe. Thanks Sue!
I’m so glad you enjoyed the dip, Danalea! 🙂
Ok,
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
So glad you enjoyed the artichoke dip, Sharon! Thanks for your feedback. 🙂
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!
How interesting that you added eggs to it! So glad you enjoyed it! 🙂
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?? 😃
Oh that sounds like a great plan, Sharon! Enjoy!
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!
Hi Joy! I’m so glad that you enjoyed the artichoke dip! Thanks so much for your feedback. 🙂
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!
Hi Kate! I’m so glad you enjoyed the artichoke dip. Thanks for your feedback!
This is very easy to make and very delicious!!
Zach’s favorite recipe of mine! Ha! 🙂
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. ????❤️
This is SO ridiculously easy! 🙂