Artichoke Dip

The best Artichoke dip! It’s deliciously warm, rich, creamy, cheesy, and is always a crowd-pleaser.

Artichoke dip in a white oval baking dish with bread in the background.

Why You’ll Love This

This dip is so quick and easy to whip up that you will make it for all your parties, get-togethers, game day events, and holidays!

  • You will never buy those store-bought artichoke dips!
  • This simple artichoke dip is super easy to make all in one bowl.
  • It’s a very popular appetizer that’s great for holidays and game days!

You probably already have everything needed to make this warm appetizer dip in your kitchen.

Artichoke dip in a white baking pan.

Key Ingredients

  • Mayonnaise, sour cream, and cream cheese – These make the base of the dip creamy and smooth.
  • Pecorino Romano cheese (or Parmesan cheese) and mozzarella cheese – Use a good quality Pecorino Romano cheese not the kind in the green can.
  • Artichoke hearts – Be sure to drain and give them a rough chop. You don’t want big hunks of artichoke.

We like to use Pecorino Romano over Parmesan. It just has a little stronger flavor and saltiness.

Tips and Variations

  • Grate the cheese yourself. Store-bought shredded cheese often contains anti-caking agents and does not melt as smoothly.
  • You can swap out the mozzarella for some fontina, Monterey Jack, or white cheddar.
  • Add some fresh spinach in to make a spinach artichoke dip. If using frozen spinach thaw and drain thoroughly.
  • Use low-fat dairy products to make this artichoke dip recipe healthier. Although I have never tested this, so let us know if it works for you.

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How to Make Artichoke Dip

Preheat the oven to 375 degrees F.

I bake this in an enamel-coated cast iron dish and never have trouble with it sticking. You really shouldn’t need to coat the pan with cooking spray, but it will depend on the type of dish you are using. I recommend glass bakeware for this dish.

Ingredient mixture in a glass bowl.

In a large bowl mix the mayonnaise, softened cream cheese, sour cream, and garlic together. I use an electric hand mixer for this part, I’m lazy that way.

Stir in the green onions, 1 cup Pecorino Romano, 1 cup mozzarella, and artichoke hearts until combined.

Unbaked ingredient mixture in a white casserole dish.

Spread the mixture into an 8×8 baking dish. Sprinkle the remaining 1/4 cup of Pecorino Romano and 1/4 cup of mozzarella over the top.

Bake for 25 – 30 minutes, until bubbly in the center and golden brown on top.

This dish is best served warm. Leftovers are great to spread on sandwiches or tossed with a pasta noodle of your choice.

artichoke dip scooped in a spoon
What to Serve Artichoke Dip With

This simple hot artichoke dip can be served with crackers, bread pieces, tortilla chips, and/or pita chips.
Make it low carb or keto and serve it with vegetables like celery, bell pepper slices, or endive.

Can this be made ahead of time?

Yes! Make the dip as instructed, and place it in the baking pan. Cover and refrigerate up to 24 hours before baking.

Can artichoke dip be made in a slow cooker?

Yes, you can make this into a crock pot version. Mix as instructed and place into a greased slow cooker. Cook on low for 3 to 4 hours or high for 2 hours.

Can you freeze artichoke dip?

I don’t recommend freezing, it can change the texture. But if you want to try freezing it before baking wrapped tightly. Or after baking let it cool completely, wrap tightly with plastic wrap and then aluminum foil, and freeze for up to 1 month.

More Dip Recipes

Artichoke dip in a white oval baking dish with bread in the background.

Artichoke Dip Recipe

It's deliciously warm, rich, creamy, cheesy, and is always a crowd-pleaser.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: artichoke, baked, dip
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 10
Calories: 278kcal
Author: Leigh Harris

Ingredients
 

  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 8 oz Cream cheese softened
  • 1 1/2 tsp Garlic minced
  • 1/2 cup Green onions diced
  • 1 1/4 cup Pecorino Romano cheese shredded, divided
  • 1 1/4 cup Mozzarella cheese shredded, divided
  • 14 oz Artichoke hearts, water-packed (not marinated) drained and roughly chopped

Instructions

  • Preheat the oven to 375 degrees F.
  • In a large bowl mix the mayonnaise, sour cream, softened cream cheese, and garlic together.
  • Stir in the green onions, 1 cup Pecorino Romano, 1 cup mozzarella, and artichoke hearts until combined.
  • Spread the mixture into an 8×8 baking dish. Sprinkle the remaining 1/4 cup of Pecorino Romano and 1/4 cup mozzarella over the top.
  • Bake for 25 – 30 minutes, until bubbly in the center and golden brown on top.
  • Serve hot.

Nutrition

Calories: 278kcal | Carbohydrates: 4g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 538mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 1mg

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