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! 🙂
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!
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.
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.
Spinach adds a healthy component, so that is a win/win!
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.
This dip is great for so many occasions.
- Game Days
- Holiday Parties
- Summer Barbecues
- Netflix Binges
- and just lazy weekend days!
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Baked Artichoke Dip
- 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.
- 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.