This creamy, indulgent Artichoke Dip is the ultimate crowd-pleaser, blending rich, tangy flavors with a velvety texture. Perfectly balanced with savory artichokes, gooey cheese, and a hint of garlic, it’s a dish that feels both comforting and luxurious. Ready in just 25 minutes, it’s ideal for impressing guests or treating yourself to a quick, satisfying snack.
Every bite offers a delightful contrast of creamy and slightly chunky textures, with a golden, bubbly top that’s irresistible. Packed with protein and a touch of warmth, it’s a guilt-free indulgence that pairs perfectly with crusty bread or crisp veggies. Whether for a party or a cozy night in, this dip is sure to become a favorite.
What You’ll Need for Artichoke Dip
- 8 oz (226 g) cream cheese (softened for easy mixing)
- ⅔ cup (160 g) sour cream
- ⅓ cup (80 g) mayo
- 1 large clove garlic (pressed or finely minced)
- 2 14 oz (795 g) canned artichoke hearts (drained, rinsed, patted dry, and chopped)
- ¾ cup (85 g) shredded mozzarella cheese
- 1 cup (112 g) shredded parmesan cheese (divided into ½ cup for mixing and ½ cup for topping)
- 1 4 oz (113 g) can fire roasted chilis (drained)
How to Make Artichoke Dip
- Preheat your oven to 375°F (190°C). Lightly butter a 9” glass pie plate or an 8×8 glass baking dish. Set aside.
- In a large bowl, combine the softened cream cheese, sour cream, mayo, pressed garlic, chopped artichoke hearts, mozzarella cheese, ½ cup (56g) of parmesan cheese, and drained fire roasted chilis. Stir well until everything is fully combined.
- Spoon the mixture into the prepared baking dish and evenly sprinkle the remaining ½ cup (56g) of parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted, the dip is bubbly, and heated through.
- Serve warm with crackers, bread, or veggies for dipping. Enjoy!
Perfect Pairings: Serving Suggestions
This creamy Artichoke Dip is a crowd-pleaser and pairs wonderfully with a variety of dippers. Serve it warm with toasted baguette slices, pita chips, or crackers for a classic appetizer. For a lighter option, try fresh veggies like carrot sticks, celery, or bell pepper strips. It also makes a delicious spread for sandwiches or wraps!
Make It Your Own: Recipe Variations
Customize this dip to suit your taste! Add cooked bacon bits or chopped spinach for extra flavor and texture. If you prefer a spicier kick, swap the fire-roasted chilis for jalapeños or a dash of hot sauce. For a lighter version, use Greek yogurt instead of sour cream and light mayo.
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the dip in a microwave-safe dish and warm in 30-second intervals, stirring in between, until heated through. Alternatively, bake it in a preheated oven at 350°F (175°C) for 10-15 minutes until bubbly.
Time-Saving Tips for Busy Cooks
Prep ahead by chopping the artichoke hearts and pressing the garlic the night before. Use pre-shredded cheese to save time, or soften the cream cheese quickly by microwaving it for 10-15 seconds. If you’re in a rush, skip the oven and heat the dip in a microwave-safe dish for 2-3 minutes, stirring halfway.
Equipment Guidance for Best Results
A glass pie plate or 8×8 baking dish works perfectly for even baking. Use a large mixing bowl to combine all ingredients thoroughly. For easy cleanup, consider lining your baking dish with parchment paper or aluminum foil before adding the dip mixture.
Artichoke Dip
Ingredients
- 8 oz cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayo
- 1 large clove garlic pressed
- 2 14 oz canned artichoke hearts drained, rinsed, patted dry and chopped
- ¾ cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese divided
- 1 4 oz can fire roasted chilis drained
Instructions
- Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8×8 glass baking dish). Set aside.
- Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.
- Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
- Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.