This creamy, crowd-pleasing artichoke dip takes only 30 minutes to create pure appetizer magic. Perfect for game days, parties, or casual gatherings, this rich blend delivers an irresistible combination of cheesy goodness and tender artichokes.
With just 10 minutes of prep time and 20 minutes in the oven, you’ll have a warm, bubbling dip that’s guaranteed to disappear fast. Each serving offers the ideal balance of protein and flavor, making it a go-to choice for entertaining.
Ingredients for Creamy Artichoke Dip
- Artichoke Hearts: 8 oz can, well-drained and chopped (ensure they’re not marinated)
- Dairy Base: ½ cup sour cream, ½ cup mayonnaise, 8 oz softened cream cheese
- Cheese: 1¼ cups freshly grated parmesan cheese (divided into 1 cup and ¼ cup)
- Aromatics: 1 clove garlic, minced
- Seasoning: Dried dill weed to taste
Step-by-Step Instructions
- Preparation: Set your oven to 350°F for the perfect baking temperature
- Mix Base: Combine sour cream, mayo, cream cheese, minced garlic, and 1 cup parmesan cheese until smooth and creamy
- Add Artichokes: Gently fold in the chopped artichoke hearts and a pinch of dill weed
- Layer: Transfer mixture to a greased 8×8 inch baking dish (or similar size)
- Top Layer: Sprinkle remaining ¼ cup parmesan and additional dill weed for a beautiful finish
- Bake: Let it cook for 20 minutes until hot and bubbling with a golden top
- Serve: Present warm alongside your favorite crackers, crusty bread, or fresh vegetables
Serving Suggestions
This creamy artichoke dip shines when served warm with a variety of dippers! Try it with toasted baguette slices, crispy pita chips, or butter crackers. For a lighter option, raw vegetables like carrot sticks, celery, bell peppers, or cucumber rounds work beautifully. You can even use it as a spread on sandwiches or wraps!
Make-Ahead & Storage Tips
You can mix this dip up to 24 hours before baking – just cover and keep it in the fridge. Once baked, leftovers stay good in an airtight container in the refrigerator for 3-4 days.
To reheat, pop it in the microwave in 30-second bursts until warm, or heat it in the oven at 350°F for about 10 minutes. The dip might thicken when cold, but it’ll return to its creamy texture when warmed.
Easy Variations
Love spice? Add a dash of red pepper flakes or a chopped jalapeño. Want more texture? Mix in some chopped spinach or water chestnuts. For extra cheese lovers, try adding shredded mozzarella or swap the parmesan for sharp cheddar. You can also use Greek yogurt instead of sour cream for a tangier, lighter version.
Pro Tips
Let your cream cheese come to room temperature before mixing – it’ll blend much more smoothly. Pat your artichoke hearts dry with paper towels to remove extra moisture. When baking, place the dish on the middle rack for even heating. The dip is ready when it’s bubbly around the edges and slightly golden on top!
Artichoke Dip
Equipment
- Mixing bowl
- Baking Dish
Ingredients
- 8 ounce artichoke hearts not marinated, drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese softened
- 1 1/4 cups parmesan cheese freshly grated
- 1 clove garlic minced
- dried dill weed to taste (fresh or dried)
Instructions
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
- Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a pie pan).
- Sprinkle remaining ¼ cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
