Artichoke Dip
The best Artichoke dip! It’s deliciously warm, rich, creamy, cheesy, and is always a crowd-pleaser.
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.
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.
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.
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.
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.
Yes! Make the dip as instructed, and place it in the baking pan. Cover and refrigerate up to 24 hours before baking.
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.
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
- Easy Spinach Dip
- How To Make Buffalo Chicken Dip That Rocks
- Baked Vidalia Onion Dip
- Creamy Jalapeno Cilantro Dip
- Easy Mediterranean Dip
- Fresh Herb Vegetable Dip
- Easy Black Bean Dip
Artichoke Dip Recipe
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.