Artichoke Dip

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

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

artichoke dip in a white baking pan

You will never buy those store-bought artichoke dips!

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.

Artichoke Dip Recipe

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

artichoke dip in a white baking pan

Artichoke Dip Ingredients

  • Mayonnaise
  • Sour cream
  • Cream cheese
  • Garlic
  • Green onions (optional but highly recommended)
  • Pecorino Romano cheese (or Parmesan cheese)
  • Mozzarella cheese
  • Artichoke hearts

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

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.

artichoke dip 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 artichoke dip 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 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.

Can Artichoke Dip be Made Ahead of Time?

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

Can You Freeze Artichoke Dip?

I don’t recommend freezing.

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.

artichoke dip scooped in a spoon

More Dip Recipes

artichoke dip in a white baking pan
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Artichoke Dip Recipe

The best Artichoke dip! It's deliciously warm, rich, creamy, cheesy, and is always a crowd-pleaser.
Prep Time5 mins
Cook Time25 mins
Course: Appetizer
Cuisine: American
Keyword: artichoke, baked, dip
Servings: 10
Calories: 278kcal
Author: DSTR

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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