Written by Sarah Miller
Artichoke Dip always pops into my mind when friends mention any sort of get-together. Maybe you know this scene: you’re eyeing the snack table, feeling a little skeptical (because who really loves the same old chips). But suddenly, there it is, hot, cheesy, bubbling, and that classic aroma, pulls everybody over like a magnet. Everyone grabs for it, and before you can blink, it’s gone. If you’ve had flops in the past (I’ve definitely made a weirdly bland one), don’t sweat it. This easy recipe will fix that.
By the way, if you need more scoopable inspiration, check out these party favorites: jalapeño poppers for a spicy kick and buffalo chicken dip for something heartier.
Looking for another warm and cheesy appetizer? The Deliciously Fun Mini Cheese Balls are perfect for parties and super easy to make.
Why I Love This Dip
Let me just blurt it out: this artichoke dip is a comfort food superstar. I’ve never made a batch that didn’t disappear at lightning speed. Maybe it’s the velvety texture, or how the flavors—garlic, artichoke, oozy cheese—all blend into one glorious, creamy bite. My family actually comes running when they hear the oven timer ding.
It’s also pretty reliable. I mean, you can make it ahead (blessing!), swap in different cheeses depending on what’s in your fridge, and it stays warm and delicious for a while—a rarity, right? Plus, even picky eaters fall for it, especially if you toss in some spicy extras or a squeeze of lemon.
How to Make Artichoke Dip
Alright, let’s not overcomplicate things. Gather up canned artichoke hearts (not marinated unless you’re going rogue), some good mayo, cream cheese, decent Parmesan, and mozzarella. Oh, and toss in a clove or two of garlic.
Chop the artichokes (not too neat—rustic is fine) and stir everything together with a pinch of salt and pepper. Pile it into a baking dish. Pop it in the oven at about 375°F till the top bubbles up and browns around the edges (honestly, that golden crust is a five-star restaurant moment in my house).
Serve hot, scoop with whatever’s handy. I never fuss about perfect measurements—this is not a soufflé. And if you’ve got little ones, let them stir. It’ll get a little messy, but hey, it’s a dip, not fine china. 
| Ingredient | Amount | Notes |
|---|---|---|
| Canned artichoke hearts | 1 can | Drain and chop |
| Cream cheese | 8 oz | Softened |
| Mayonnaise | 1/2 cup | Use full-fat for best flavor |
| Parmesan cheese | 1/2 cup | Grated |
| Mozzarella cheese | 1 cup | Shredded |
| Garlic | 2 cloves | Minced |
Make Ahead Instructions
Let’s be real, nobody wants to stress at the last minute. Here’s my tip: make the artichoke dip a day before. Mix everything up and stick it (unbaked) in the fridge, tightly covered. You can do this 24 hours ahead, easy.
When you’re ready to party, pull it out and let it sit on the counter for maybe 20 minutes (just so your dish doesn’t crack from temperature shock, learned that the hard way). Bake as usual, maybe tack on a few more minutes if it’s cold going in.
It stores okay covered in the fridge for a day or two, if you’ve got leftovers (unlikely, but hey, more for lunch tomorrow). It reheats in the microwave or oven, still lovely. No need to get fancy with it.
Recipe Variations
You want to get creative? Go right ahead. I’ve tried a bunch of spins on this artichoke dip, and you really can’t mess it up too badly.
Some days I’ll stir in chopped fresh spinach or even some frozen stuff I microwaved (make sure it’s dry or you’ll have a puddle). Jalapeños are great for a little fire. Toss in extra garlic if your crew loves it garlicky, or sprinkle panko bread crumbs mixed with melted butter on top before baking for a crunchy crown.
Sometimes, I add a squeeze of lemon or a dash of chili flakes to keep it lively. Swapping out part of the mayo for Greek yogurt works, too—makes it lighter, not flavorless.
Seriously, use up what’s in your fridge—leftover chicken, bits of bacon, whatever.
What to Serve With Spinach Artichoke Dip
Here comes the fun part. You’re wondering what to scoop with, right? You can stick with the basics, but don’t let that hold you back:
- Crackers (Ritz are my go-to, not fancy but perfect)
- Sliced baguette, lightly toasted
- Fresh celery and carrot sticks for something crisp
- Tortilla chips (always a crowd-pleaser)
That’s not even the end—pretzel bites are awesome, too. No shame if you use a spoon and just go for it, honestly.
Common Questions
How do I keep artichoke dip warm for a party?
Your slow cooker is the secret weapon. Flip it to low, stir occasionally, and it stays perfect.
Can I freeze artichoke dip?
It’s not my favorite frozen—turns a little watery—but if you must, wrap it tight and reheat with extra cheese tossed on top.
What if I don’t have canned artichokes?
Frozen works fine—just thaw and squeeze out extra liquid. Fresh artichokes are a pain to prep, but doable if you’re ambitious.
Can I double the recipe for a crowd?
Absolutely. Just use a bigger dish, bake a smidge longer, and check the center is bubbly.
Is this recipe gluten-free?
The dip itself usually is, if you skip crumbs. Just double-check the labels and choose safe dippers.
Try This Dip for Your Next Gathering
So here’s my newsflash: artichoke dip is always the first thing gone from the party spread. I hope you’re as hooked as I am after making it—there’s just something about that creamy bite, right? If you want to try another take, check out The BEST Artichoke Dip – Tastes Better From Scratch or up your game with a Hot Spinach Artichoke Dip Recipe.
I’m telling you, your snack table will never be the same after this. Go for it, even if it’s just you on the couch, trust me, it’s worth it.
Artichoke Dip
Ingredients
Main ingredients
- 1 can Canned artichoke hearts Drain and chop
- 8 oz Cream cheese Softened
- 1/2 cup Mayonnaise Use full-fat for best flavor
- 1/2 cup Parmesan cheese Grated
- 1 cup Mozzarella cheese Shredded
- 2 cloves Garlic Minced
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the canned artichoke hearts into rustic pieces.
- In a mixing bowl, combine the drained artichokes, softened cream cheese, mayonnaise, grated Parmesan, shredded mozzarella, and minced garlic. Mix until well combined.
- Season the mixture with a pinch of salt and pepper.
- Transfer the mixture into a baking dish and spread it evenly.
Baking
- Bake the dip in the preheated oven for about 25 minutes, or until the top is bubbly and golden brown.
Serving
- Serve the dip hot with crackers, sliced baguette, celery, carrot sticks, or tortilla chips.