Baked Artichoke Dip

Overhead shot of creamy artichoke dip in a square white dish with handles, and a few crackers stuck inside the dip, on a wooden background.

4.89 from 9 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 minutes

Cook Time 30 minutes

Total Time 40 minutes

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.
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.

Nutrition