Baked Artichoke Dip

4.78 from 31 votes

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! :)

Course Appetizer

Cuisine American

Keyword artichoke dip

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 442kcal

Author Sue Ringsdorf

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.
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. Add all the ingredients to a mixing bowl - the chopped artichokes, mayonnaise, sour cream, cream cheese, mozzarella cheese, parmesan cheese, and seasonings. Use a hand mixer to combine the ingredients.
14 oz. can artichoke hearts, 1/2 cup mayo, 1/2 cup sour cream light, 8 oz. cream cheese light , 1 1/2 cup mozzarella cheese, 3/4 cup shredded parmesan cheese, 1/2 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon freshly ground black pepper
Pour into a baking dish. Use a rubber spatula to pour ingredients into a baking dish. (You can use an 8x8 dish instead of a bowl as seen in photos.) Spread evenly to all sides of the dish.
Bake. Bake artichoke dip for about 30 minutes, or until hot and bubbly and slightly browned on top.
Serve. Serve creamy dip with crackers, chips, or chunks of bread.
crackers, 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.

Try our Spinach and Artichoke Bites next!

Nutrition