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This hot artichoke dip is creamy, cheesy, and baked until the top turns golden and bubbly. It’s made with cream cheese, parmesan, and canned artichoke hearts, so it’s ready for the oven in about 10 minutes. Set it out with crackers or chips and watch it disappear.
More Artichoke Dips: Spinach Artichoke Dip | Baked Jalapeño Artichoke Dip | Crab Spinach Artichoke Dip
Before You Get Started
This dip is about as simple as appetizers get, but a few small steps make the difference between thick and creamy and runny and greasy.
- Press the artichokes dry — Canned artichokes hold a lot of liquid. Squeeze them in paper towels or a clean kitchen towel, or the dip bakes up watery.
- Soften the cream cheese — Let it sit out for 30 to 60 minutes. Cold cream cheese leaves small lumps that don’t melt out in the oven.
- Pull it when it’s bubbling — Bake just until the edges bubble and the top is golden. Leave it in too long and the mayo separates, leaving a greasy layer on top.
RECIPE OVERVIEW
How To Make Hot Artichoke Dip
See the recipe card below for full, detailed instructions
The whole dip comes together in a food processor, and you get to choose how chunky you want it. Preheat the oven to 350°F before you start.
1. Prep the Artichokes
Drain the artichoke hearts well, then press out as much liquid as you can. I like to wrap them in a clean kitchen towel and squeeze gently. Paper towels work too.
Use water-packed artichokes: Marinated artichokes add extra oil and a vinegar tang that change the flavor and can make the dip greasy.
2. Blend the Creamy Base
Add the softened cream cheese, mayonnaise, sour cream, 1 cup of the parmesan, seasoned salt, garlic powder, and black pepper to a food processor.
Blend until it’s completely smooth, scraping down the sides once or twice.
No food processor? Chop the artichokes finely with a knife, then stir everything together in a large bowl with a sturdy spatula. You’ll get a chunkier dip, and it’s just as good.
3. Add the Artichokes
Add the artichoke hearts to the food processor and pulse until the dip looks the way you like it.
- For a chunky dip: Pulse 4 or 5 times, so you still see small pieces of artichoke. This is my favorite for crackers and crostini.
- For a smooth dip: Keep blending until it’s creamy all the way through. It’s easier to scoop with thin chips.
4. Top and Bake
Spread the dip into an 8×8-inch baking dish or a small casserole dish and sprinkle the remaining ¼ cup of parmesan over the top.
Bake for about 25 minutes, until the edges are bubbling and the top is golden brown.
Want a browner top? Switch the oven to broil for the last 1 to 2 minutes. Stay close, since the parmesan goes from golden to burnt very quickly.
Add mozzarella for a stretchier top: Sprinkle ½ cup of shredded mozzarella over the dip along with the parmesan. You’ll get those cheese pulls every time someone scoops.
Let the dip rest for about 5 minutes before serving. It’s very hot straight out of the oven, and it thickens up a bit as it cools.
Building the Spread
Sturdy dippers work best here, since this dip is thick and rich. Crackers are the classic, but toasted baguette slices, pita chips, and tortilla chips are all great too. For something fresh, add sliced bell peppers, cucumber, and celery.
Homemade Dippers:
One 8×8 pan serves about 8 to 10 people as part of an appetizer spread. If it’s the only dip on the table, plan on making two.
- Hosting the big game? My Game Day Recipes collection has sliders, chicken wings, and plenty more dips to round out the table.
Storage Tips
Storage, Make Ahead & Freezing
Make ahead: Assemble the dip in the baking dish, add the parmesan on top, then cover and refrigerate for up to 24 hours. Bake it straight from the fridge and add 5 to 10 minutes to the bake time.
Keep it warm: For a long party, bake the dip in two smaller dishes and keep one in the oven to swap in when the first one cools. A small slow cooker set to warm also works.
Store leftovers: Cover and refrigerate for up to 4 days.
Reheat: Warm it in a 350°F oven for 10 to 15 minutes, until hot in the center. You can also microwave it in 30-second bursts, stirring between each one.
Freeze: You can freeze the unbaked dip for up to 2 months. Thaw it overnight in the fridge, stir well, then top and bake as directed. The mayo and sour cream can separate a little after freezing, so the texture won’t be quite as smooth as fresh. Stirring before baking helps.
Frequently Asked Questions
Can you serve artichoke dip cold?
This dip is at its best hot, when it’s creamy and bubbling. Leftovers are still good cold or at room temperature, but the texture is much firmer and closer to a spread. If you’re serving it cold on purpose, pull it out of the fridge about 20 minutes ahead, so it’s soft enough to scoop.
Why is my artichoke dip watery or greasy?
A watery dip almost always means the artichokes weren’t pressed dry enough. Canned artichokes hold more liquid than you’d expect, and it seeps out as the dip bakes. A greasy layer on top usually means it baked too long or too hot, and the mayo started to separate. Pull it as soon as the edges bubble and the top turns golden.
Can I use marinated or frozen artichoke hearts?
Frozen artichoke hearts work well. Thaw them completely, then press out the water, since they hold even more than canned. You’ll need about 16 ounces of frozen hearts. Marinated artichokes can work in a pinch, but rinse and dry them first. Otherwise the oil makes the dip greasy and the vinegar overpowers the cheese.
Can I double this recipe for a crowd?
Yes. Double everything and bake it in a 9×13-inch dish. Since the dip is spread out over a bigger pan, it bakes in about the same time, but start checking at 25 minutes and give it up to 35 if the center isn’t hot yet. A deeper dish will need a little longer.
More Warm Dips for a Crowd
- Creamy Hot Corn Dip
- Cheesy Baked Garlic Dip
- Hot Spinach Dip
- Baked Queso Blanco
- Hot Bacon Dip
- Hot Shrimp Dip
Hot Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 ¼ cups grated parmesan cheese divided
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 2 (14-ounce) cans artichoke hearts, drained and pressed dry
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Heat the oven to 350°F.
- Prep the artichokes: Drain the artichoke hearts and press out as much liquid as possible with a clean kitchen towel or paper towels.
- Blend the base: Add the cream cheese, mayonnaise, sour cream, 1 cup of the parmesan, seasoned salt, garlic powder, and black pepper to a food processor. Blend until smooth.
- Add the artichokes: Add the artichoke hearts and pulse a few times for a chunky dip, or blend longer for a smooth dip.
- Top the dip: Spread the mixture into an 8×8-inch baking dish and sprinkle the remaining ¼ cup of parmesan over the top.
- Bake: Bake for 25 minutes, until the edges are bubbling and the top is golden brown. Let rest 5 minutes, garnish with parsley if you like, and serve warm.
Notes
- Artichokes: Use water-packed artichoke hearts, not marinated. Frozen hearts work too (about 16 ounces). Thaw them completely and press them dry.
- No food processor: Finely chop the artichokes and stir everything together in a large bowl for a chunkier dip.
- Cheesier top: Sprinkle ½ cup shredded mozzarella over the dip with the parmesan before baking.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes.
- Storage: Refrigerate leftovers up to 4 days. Reheat at 350°F for 10 to 15 minutes, or in the microwave in 30-second bursts.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
