There’s something truly magical about the aroma of warm, cheesy artichoke dip wafting through the kitchen. It’s a scent that instantly signals comfort, celebration, and shared moments. For years, this artichoke dip recipe has been a staple in our family gatherings, from casual weekend get-togethers to festive holiday parties. I can still vividly remember the first time I made it, nervously anticipating whether it would live up to the hype. The moment I pulled that bubbling, golden-brown dish from the oven, the room filled with eager hands reaching for crackers and vegetables. It was an instant hit, devoured within minutes, and the requests for “more artichoke dip!” have been a constant ever since. This isn’t just any artichoke dip; it’s the artichoke dip – creamy, cheesy, with that perfect tang and subtle artichoke heartiness that keeps everyone coming back for more. Whether you’re a seasoned chef or a kitchen novice, this recipe is incredibly easy to follow and guarantees a delicious appetizer that will impress your guests and delight your family. Get ready to experience the joy of sharing this warm, comforting classic – it’s about to become your new go-to appetizer!

Ingredients

The secret to a truly exceptional artichoke dip lies in the quality and balance of its ingredients. While the recipe itself is straightforward, understanding the role each component plays will elevate your dip from good to unforgettable. Here’s a detailed breakdown of what you’ll need to create this crowd-pleasing appetizer:

14 ounces Artichoke Hearts, Canned or Jarred (in water, not marinated): Artichoke hearts are, of course, the star of the show! You’ll want to use canned or jarred artichoke hearts packed in water, not oil or marinade. Marinated artichokes can impart an overpowering flavor and acidity that might clash with the creamy richness of the dip. Drained weight is important; ensure you have a full 14 ounces of artichoke hearts after draining. Don’t worry about buying the fancy, expensive artichoke hearts for this recipe. Budget-friendly options work just as well, as we’ll be chopping them up anyway.
- Pro-Tip: If you happen to have fresh artichokes on hand and are feeling adventurous, you can certainly use them! You’ll need to steam or boil them until tender, then carefully scoop out the hearts, removing the choke. This adds a lovely fresh flavor, but canned or jarred are perfectly convenient and delicious for everyday use.
8 ounces Cream Cheese, softened: Cream cheese is the foundation of the dip’s creamy texture and rich flavor. It’s crucial to use full-fat cream cheese for the best results. Reduced-fat or fat-free cream cheese can make the dip less creamy and potentially watery. Make sure your cream cheese is properly softened to room temperature before you start mixing. This ensures it blends smoothly with the other ingredients, preventing lumps and creating a velvety smooth dip.
- Softening Cream Cheese: The easiest way to soften cream cheese is to leave it at room temperature for about 30 minutes to an hour, depending on the temperature of your kitchen. Alternatively, you can microwave it in 15-second intervals, checking after each interval to ensure it doesn’t melt. You want it soft and pliable, not liquid.
1 cup Mayonnaise: Mayonnaise adds moisture, richness, and a subtle tang to the dip. Again, full-fat mayonnaise is recommended for the best flavor and texture. While you can experiment with light mayonnaise, be aware that it might alter the overall creaminess and richness. Choose a good quality mayonnaise that you enjoy the flavor of, as it will contribute significantly to the final taste of the dip.
- Mayonnaise Variations: While classic mayonnaise is ideal, you can explore different types for subtle flavor nuances. Aioli, for example, can add a garlicky touch. However, stick to plain mayonnaise for the most classic and versatile flavor profile.
1 cup Grated Parmesan Cheese: Parmesan cheese provides a salty, nutty, and savory depth of flavor that perfectly complements the artichokes and cream cheese. Freshly grated Parmesan is always preferable for its superior flavor and texture compared to pre-shredded Parmesan, which often contains cellulose and can be drier. Use a microplane or a fine grater to grate your Parmesan for a delicate texture that melts beautifully into the dip.
- Parmesan Cheese Types: While Parmigiano-Reggiano is the king of Parmesan, a good quality domestic Parmesan will also work wonderfully in this recipe. Just ensure it’s real Parmesan cheese, not a “Parmesan-style” blend.
½ cup Grated Mozzarella Cheese: Mozzarella cheese adds a wonderful stretchy, gooey texture to the dip when baked. Part-skim mozzarella is a good choice, providing the desired meltiness without being overly greasy. Just like with Parmesan, freshly grated mozzarella is recommended for better melting and flavor.
- Mozzarella Cheese Alternatives: If you don’t have mozzarella on hand, you can substitute with other melting cheeses like provolone, Monterey Jack, or even a mild cheddar. However, mozzarella provides that classic cheesy pull that is characteristic of artichoke dip.
2 cloves Garlic, minced: Garlic is essential for adding a savory, aromatic depth to the dip. Freshly minced garlic is always best for its pungent flavor. Use a garlic press or mince it finely with a knife. Adjust the amount of garlic to your preference. If you love garlic, you can add another clove or two. If you prefer a milder garlic flavor, start with one clove and taste as you go.
- Garlic Alternatives: If you’re in a pinch, you can use garlic powder, but fresh garlic is highly recommended for the best flavor. If using garlic powder, start with ½ teaspoon and adjust to taste.
¼ cup Chopped Fresh Parsley, plus extra for garnish (optional): Fresh parsley adds a touch of brightness and freshness to the dip, cutting through the richness and adding a vibrant color. Flat-leaf parsley (Italian parsley) is preferred for its bolder flavor, but curly parsley will also work. Make sure to chop the parsley finely so it distributes evenly throughout the dip. A sprinkle of extra chopped parsley on top before serving adds a beautiful visual appeal.
- Parsley Alternatives: If you don’t have fresh parsley, you can use other fresh herbs like chives, dill, or even a bit of fresh oregano or thyme for different flavor profiles. Dried parsley can be used in a pinch, but fresh herbs are always preferable for their brighter flavor.
¼ teaspoon Red Pepper Flakes (optional): Red pepper flakes add a subtle hint of heat to the dip, balancing out the richness and adding a pleasant kick. This is optional, so if you prefer a milder dip or are serving it to those sensitive to spice, you can omit the red pepper flakes entirely. If you do use them, ¼ teaspoon provides a gentle warmth that most people will enjoy.
- Spice Level Adjustment: Feel free to adjust the amount of red pepper flakes to your liking. Add a pinch at a time, tasting as you go, until you reach your desired level of spice. You can also use a pinch of cayenne pepper for a similar effect.
Salt and freshly ground Black Pepper, to taste: Salt and pepper are crucial for seasoning the dip and enhancing all the other flavors. Taste the dip before baking and adjust the salt and pepper as needed. Remember that Parmesan cheese is already salty, so start with a smaller amount of salt and add more gradually. Freshly ground black pepper adds a more complex and aromatic pepper flavor compared to pre-ground pepper.
- Salt Types: Kosher salt is a good all-purpose salt for cooking. Sea salt also works well. Avoid using iodized table salt, as it can have a slightly metallic taste.

Instructions

Creating this delectable artichoke dip is surprisingly simple. Follow these step-by-step instructions for a guaranteed success:

Preheat your oven to 375°F (190°C). Preheating the oven ensures that the dip cooks evenly and the cheese melts beautifully. Make sure your oven is fully preheated before you place the dip inside.
Prepare the artichoke hearts. Drain the artichoke hearts thoroughly, removing as much excess water as possible. Excess moisture can make the dip watery. Roughly chop the artichoke hearts into bite-sized pieces. You don’t want them to be too finely chopped; some texture is desirable.
- Draining Tip: After draining the artichoke hearts, you can gently squeeze them with paper towels to remove even more excess water. This step is particularly helpful if your artichoke hearts seem particularly wet.
Combine the ingredients. In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, grated mozzarella cheese, minced garlic, chopped fresh parsley, and red pepper flakes (if using).
- Mixing Method: Use a hand mixer or a stand mixer to combine the ingredients until they are smooth and well-combined. You can also mix them by hand with a spatula or wooden spoon, but it might take a bit more effort to get the cream cheese completely smooth.
Add the artichoke hearts. Fold in the chopped artichoke hearts into the cheese mixture, ensuring they are evenly distributed throughout the dip. Gently fold them in to avoid breaking them down too much.
Season to taste. Season the dip with salt and freshly ground black pepper to taste. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, then taste and adjust as needed. Remember to taste after mixing all the ingredients, as the flavors will meld together.
Transfer to a baking dish. Transfer the artichoke dip mixture to a greased 9-inch round baking dish or a similar-sized oven-safe dish. You can also use an oven-safe skillet. Greasing the dish prevents the dip from sticking and makes cleanup easier.
- Baking Dish Options: You can use a ceramic baking dish, a glass baking dish, or even a cast iron skillet. The baking time might slightly vary depending on the type of dish you use.
Bake. Bake in the preheated oven for 20-25 minutes, or until the dip is heated through, bubbly around the edges, and golden brown on top. The cheese should be melted and gooey, and the dip should be heated all the way through.
- Baking Time Check: Start checking the dip around 20 minutes. If it’s not bubbly and golden brown yet, continue baking for another 5 minutes or so, keeping a close eye on it to prevent burning.
Broil (optional). For an extra golden-brown and slightly crispy top, you can broil the dip for the last 1-2 minutes of baking. Keep a very close watch on it while broiling, as it can burn quickly. Broiling is optional but adds a nice visual appeal and textural contrast.
Garnish and serve. Remove the artichoke dip from the oven and let it cool slightly for a few minutes. Garnish with extra chopped fresh parsley, if desired. Serve immediately while warm and bubbly with your favorite dippers.
- Serving Temperature: Artichoke dip is best served warm, while the cheese is melted and gooey. As it cools, it will thicken slightly, but it will still be delicious.

Nutrition Facts

(Estimated, per serving – based on 8 servings. Nutritional values can vary based on specific ingredient brands and portion sizes.)

Servings: 8
Calories per serving: Approximately 350-400 calories
Total Fat: 30-35g
- Saturated Fat: 15-20g
Cholesterol: 80-100mg
Sodium: 500-600mg
Total Carbohydrates: 10-15g
- Dietary Fiber: 2-3g
- Sugars: 2-3g
Protein: 10-15g

Disclaimer: These nutritional facts are estimates and should be considered as approximations only. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is intended as an appetizer and should be consumed in moderation as part of a balanced diet.

Preparation Time

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

This artichoke dip is wonderfully quick and easy to prepare, making it perfect for last-minute gatherings or when you need a delicious appetizer in a hurry. The majority of the time is spent baking, while the active prep time is minimal.

How to Serve

The versatility of artichoke dip is part of its charm! It pairs beautifully with a wide array of dippers, making it suitable for various occasions and dietary preferences. Here are some delicious ways to serve your warm and cheesy artichoke dip:

Classic Crackers:
- Water Crackers: These are a neutral and light option that allows the flavor of the dip to shine.
- Ritz Crackers: Buttery and slightly sweet, Ritz crackers provide a delicious contrast to the savory dip.
- Wheat Thins: A whole-wheat option that adds a nutty flavor and a bit more substance.
- Multigrain Crackers: For a healthier and more flavorful cracker, multigrain crackers are a great choice.
Bread and Breadsticks:
- Baguette slices: Toasted baguette slices offer a crispy and sturdy dipper that’s perfect for scooping up generous amounts of dip.
- Pita bread: Warm pita bread, cut into wedges, is soft and pliable, making it ideal for dipping.
- Breadsticks: Crispy breadsticks provide a crunchy texture and are fun to eat.
- Garlic bread: For an extra indulgent experience, serve with garlic bread slices – the garlic flavors complement each other beautifully.
Vegetables:
- Carrot sticks: Crunchy and slightly sweet, carrot sticks offer a healthy and refreshing contrast to the rich dip.
- Celery sticks: Celery sticks provide a crisp and watery texture that cleanses the palate between bites of dip.
- Bell pepper strips (red, yellow, orange): Sweet bell pepper strips add a vibrant color and a slightly sweet flavor.
- Cucumber slices: Cool and refreshing cucumber slices offer a light and hydrating option.
- Broccoli florets: Steamed or lightly blanched broccoli florets provide a healthy and slightly bitter counterpoint to the creamy dip.
- Cauliflower florets: Similar to broccoli, cauliflower florets offer a mild flavor and a satisfying crunch.
- Cherry tomatoes: Sweet and juicy cherry tomatoes add a burst of freshness.
Tortilla Chips:
- Restaurant-style tortilla chips: Thick and sturdy tortilla chips are perfect for scooping up hearty portions of dip.
- Baked tortilla chips: For a lighter option, choose baked tortilla chips.
Other Dippers:
- Pita chips: Crispy and flavorful pita chips provide a Mediterranean twist.
- Pretzel crisps: Salty pretzel crisps offer a crunchy and satisfying bite.
- Potato chips (thick-cut or kettle-cooked): Thick-cut or kettle-cooked potato chips are sturdy enough for dipping and add a salty crunch.

Serving Occasions:

Party Appetizer: Artichoke dip is a quintessential party appetizer, perfect for potlucks, game days, holiday gatherings, and casual get-togethers.
Game Day Snack: Serve it with tortilla chips and vegetable sticks for a crowd-pleasing game day spread.
Holiday Appetizer: It’s a wonderful addition to holiday appetizer platters, especially during Thanksgiving, Christmas, and New Year’s.
Casual Dinner Party Starter: Impress your dinner guests by serving warm artichoke dip as a starter before the main course.
Weeknight Treat: Even on a regular weeknight, artichoke dip can be a delightful and comforting treat to enjoy with your family.

Additional Tips for the Best Artichoke Dip

To ensure your artichoke dip is always a crowd-pleasing success, here are five additional tips to keep in mind:

Don’t Skimp on the Cheese: Cheese is the heart and soul of artichoke dip! Use good quality cheeses and don’t be tempted to reduce the amount, especially the cream cheese. Full-fat cream cheese is key for that signature creamy texture. Using a blend of Parmesan and mozzarella provides the best balance of flavor and meltiness.
Fresh Garlic is Key: While garlic powder can be used in a pinch, fresh minced garlic truly elevates the flavor of the dip. The pungent aroma and savory taste of fresh garlic make a significant difference. Don’t be afraid to use a generous amount of garlic, especially if you are a garlic lover.
Adjust Seasoning to Your Taste: Seasoning is crucial for bringing out all the flavors in the dip. Don’t be shy with salt and pepper. Taste the dip before baking and adjust the seasoning as needed. Remember that Parmesan cheese is already salty, so taste carefully before adding more salt. Red pepper flakes add a nice subtle heat, but you can adjust the amount or omit them entirely if you prefer a milder dip.
Make it Ahead of Time: Artichoke dip is a fantastic make-ahead appetizer. You can prepare the dip mixture up to 24 hours in advance and store it covered in the refrigerator. When you’re ready to bake, simply transfer it to a baking dish and bake as directed. This is a great time-saver when you are entertaining.
Get Creative with Variations: While the classic recipe is delicious, don’t be afraid to experiment with variations to personalize your artichoke dip. Consider adding:
- Spinach: Add 1 cup of thawed and squeezed frozen spinach or 5 ounces of fresh spinach (sautéed until wilted) for a spinach artichoke dip.
- Sun-dried Tomatoes: Add ¼ cup of chopped oil-packed sun-dried tomatoes for a tangy and flavorful twist.
- Bacon or Pancetta: Add crispy cooked bacon or pancetta for a smoky and savory dimension.
- Jalapeños: Add finely diced jalapeños (fresh or pickled) for a spicy kick.
- Different Cheeses: Experiment with other cheeses like Gruyere, Fontina, or Pepper Jack for different flavor profiles.

FAQ Section

Q1: Can I make artichoke dip ahead of time?

A: Yes, absolutely! Artichoke dip is a great make-ahead appetizer. You can prepare the dip mixture up to 24 hours in advance. Simply mix all the ingredients together, cover the bowl tightly with plastic wrap, and store it in the refrigerator. When you’re ready to bake, transfer the mixture to a baking dish and bake as directed. You might need to add a few extra minutes to the baking time if the dip is very cold from the refrigerator.

Q2: Can I freeze artichoke dip?

A: While you can technically freeze artichoke dip, it’s not highly recommended as the texture of the cream cheese and mayonnaise can change upon thawing, potentially becoming slightly grainy or separated. For the best texture and flavor, it’s best to make and bake the dip fresh or prepare the mixture ahead of time and bake it within 24 hours. If you do choose to freeze it, make sure it’s completely cooled, wrap it tightly in freezer-safe wrap and then in a freezer bag, and thaw it completely in the refrigerator before baking.

Q3: I don’t have Parmesan cheese. What can I substitute?

A: If you don’t have Parmesan cheese, you can substitute it with other hard, salty cheeses like Pecorino Romano or Asiago. These cheeses will provide a similar savory and nutty flavor profile. You can also use a sharp cheddar cheese for a different but still delicious flavor. If you are completely out of hard cheeses, you could even use a bit more mozzarella to compensate for the cheesy flavor, but Parmesan is definitely preferred for its unique taste.

Q4: My artichoke dip is too thick. How can I thin it out?

A: If your artichoke dip is too thick before baking, you can thin it out slightly by adding a tablespoon or two of milk or cream. Mix it in gradually until you reach your desired consistency. Be careful not to add too much liquid, as you don’t want the dip to become watery. The dip will also thin out slightly as it bakes.

Q5: What can I do with leftover artichoke dip?

A: Leftover artichoke dip can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat it in the oven, microwave, or even on the stovetop over low heat until warmed through. Leftover artichoke dip is also delicious spread on sandwiches or wraps, mixed into pasta dishes, or used as a topping for baked potatoes or grilled chicken. Get creative and enjoy the leftovers in new and exciting ways!