Artichoke Dip Recipe
This hot artichoke dip is creamy, cheesy, and incredibly easy to make with canned artichoke hearts. It’s the perfect warm appetizer for parties, holidays, game day, or anytime you’re craving a comforting snack. Best of all, everything mixes together in one bowl before baking until golden and bubbly.
I love an artichoke dip – and not just for a game day appetizer! I don’t have it as often as I’d like, but goodness it’s yummy. So, why not make it at home? This one is made with canned artichokes and all kinds of cheesy goodness. It’s great for a potluck, having guests over, or just as a special treat for your own table!
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Why You’ll Love This Artichoke Dip
Unlike a spinach dip, this creamy, cheesy artichoke dip recipe is best served warm – it starts to get too thick to really be a dip. What makes it so yummy, however, is the warm cheeses melting together with the hint of garlic and then the slight tang and earthiness of the artichoke hearts – it’s perfection in my book.
This is a great recipe year round because it doesn’t require any seasonal ingredients, but the oven will be on a bit, so maybe not ideal on a hot, hot summer day. But, as always, you do you!
All the ingredients mix together in a single bowl before being baked in a dish, so there aren’t too many dishes. And it all comes together fairly quickly, so it’s a good one to have on hand. Because it’s so simple, there’s not really any prep to do – except to take the cream cheese out a bit before to bring it to room temperature.
Ingredients
All the ingredients in this baked artichoke dip are easy to find in a standard grocery store.
- canned artichoke hearts – these are in water, not oil
- cream cheese creates the rich, creamy base
- queso quesadilla cheese – a perfect melting cheese
- heavy cream
- Parmesan cheese – adds a salty, nutty flavor
- sour cream
- garlic powder
- salt & pepper
- tortilla chips or crackers for serving
The only new ingredient to you might be the queso quesadilla cheese. It comes pre-shredded (yay for less work). It’s a semi-soft cow’s milk cheese that melts really well and has a mild flavor. If you can’t find the queso quesadilla cheese, try queso Asadero, Oaxaca, or Monterey Jack.
A quick note that this easy appetizer calls for canned artichoke hearts. Canned artichoke hearts come in water whereas most jarred artichokes are marinated in seasonings and in an oil. You don’t want the marinated ones for this recipe, so be sure to double check the label.
How to Make Artichoke Dip
Prep
The cream cheese should be softened so it mixes in more easily. Take the cream cheese out 20–30 minutes before you start cooking.
Spray the baking dish with a nonstick spray or put a few drops of oil in the dish and use a pastry brush to coat the pan – I do the latter to have control over the type of oil used in the dish.
Mix Ingredients
Except for reserving some of the cheeses, mix all the ingredients in a large bowl by hand or, even easier, with a hand mixer. Transfer the mix to the prepared baking dish and top with remaining cheese.
Bake
Bake 35–40 minutes until browned and bubbling!
Serve
Let cool 5–10 minutes before serving as it will be too hot to enjoy. Serve warm with tortilla chips or crackers!
Make Ahead Instructions
Because the recipe is so simple and because it’s served warm, the make-ahead options are singular. You can do all the mixing and prep it into the dish up to 24 hours ahead of time. Refrigerate it. Before you bake it, however, you want to remove it from the refrigerator 30–45 minutes before baking – the shock of the hot oven to a cold dish causes cracking. Then bake as instructed.
What to Serve with Artichoke Dip
My favorite foods to serve with artichoke dip are tortilla chips (the plain, salty, crispy chips are just perfect) and some toasted baguette slices – a nice crunch with the creamy dip.
This easy party dip pairs well with both crunchy snacks and fresh vegetables, making it easy for you to customize for parties or family gatherings.
- Toasted baguette
- Crackers
- Tortilla chips
- Pita chips
- Pretzels
- Crostini
- Bell peppers
- Celery
- Carrots
- Cucumber slices
Storage
- Refrigerate up to 5–7 days.
- Reheat in the microwave or oven until warmed through.
- Freezing isn’t recommended because the dairy can separate and become grainy after thawing.
FAQs
Can I make artichoke dip ahead of time?
Yes. You can assemble it all up to 24 hours ahead of time. Store it in the refrigerator. Then let it come to room temp before baking and serving.
Can I freeze artichoke dip?
I don’t recommend it. The consistency of everything will change upon thawing.
What kind of artichokes should I use?
You want to use canned artichoke hearts – in water. Do not use marinated artichoke hearts.
Can I make it without mayonnaise?
This recipe doesn’t use mayonnaise but sour cream instead!
How long does leftover artichoke dip last?
Leftover dip will last up to one week in the refrigerator. Store it in a sealed container. If the dip sits out while serving for more than 2 hours, however, it may not last as long.
Can I make it in the slow cooker?
Yes. Combine the ingredients as instructed and cook 1–2 hours on high or 2–3 hours on low. You’ll want to stir the dip every hour to ensure even cooking.
Easy Appetizer Recipes
I love a good starter recipe in my back pocket. Depending on the need, these are a few of my favorites.
This vegan bean dip, made with sweet potato puree and homemade guacamole, is a game day appetizer for sure. And because I love sweet potato so much, this sweet potato hummus is another go-to. The lemon juice makes this simple recipe pop and everyone loves it!
For something a little more elegant, this chicken salad appetizer is always a winner. And prosciutto wrapped broccoli is never a bad call!
Whether you’re hosting a holiday gathering, bringing a dish to a potluck, or simply craving a warm, cheesy appetizer, this homemade artichoke dip is an easy recipe you’ll find yourself making again and again. With simple ingredients, minimal prep, and plenty of creamy, cheesy flavor, it’s always one of the first dishes to disappear.
ARTICHOKE DIP
Ingredients
- 2 13.75oz cans artichoke hearts drained and chopped
- 4 ounces cream cheese softened
- 1 ¼ cups shredded queso quesadilla cheese
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Tortilla chips or crackers for serving
Instructions
- Preheat the oven to 350℉. Spray a baking dish, about 11×7-inches, with non-stick cooking spray.
- Add the artichoke hearts and cream cheese to a large bowl. Reserve the ¼ cup of queso quesadilla and 1 tablespoon of the grated Parmesan for the topping.
- Add the remaining queso quesadilla cheese, heavy cream, remaining Parmesan, sour cream, garlic powder, salt, and black pepper to the bowl. Stir well to combine all ingredients. Alternatively, you can use a hand mixer.
- Transfer the contents of the bowl to the prepared baking dish. Sprinkle the reserved cheeses over the top.
- Bake for 35 to 40 minutes, until browned and bubbling. Serve warm with tortilla chips or crackers.
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