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! 🙂
We had Artichoke Dip at a restaurant recently, and I knew I had to create my own version. Josh and Zach love to snack, but Mike – not so much. Which was why I wanted to make sure everyone was present for this one.
Mike’s idea of snacks are my Peanut Butter Power Balls and Trail Mix Granola Bars.
Me? Bring on the Chunky Guac and chips, the Cheesy Black-Eyed Pea Dip, or my Spicy Chex Party Mix!
Ingredients needed for Baked Artichoke Dip:
- 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 used the powdered version, but you could also shred your own.
- Seasonings – You’ll need garlic powder, red pepper flakes, and freshly ground black pepper.
- To Serve…Crackers, chips, or bread! So much yum.
This is a small’ish recipe. Feel free to double it for a large group!
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.
That’s all.
This dip is great for so many occasions.
- Game days,
- holiday parties,
- summer barbecues,
- Netflix binges,
- and just lazy weekend days!
Tools used to make this artichoke dip:
Enjoy!
Make this dip next: Mexican Black-Eyed Pea Dip
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
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 - shredded
- 3/4 cup grated 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.
- 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.
Nutrition
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! 🙂