Artichoke Dip
Published on November 25, 2024
Quick Summary
This baked Artichoke Dip is creamy, cheesy, and easy to make! It’s the perfect party appetizer and always a crowd pleaser! Serve with bread, crackers, chips, or vegetables!
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Artichoke Dip is a rich and creamy appetizer that that is similar to spinach artichoke dip, but there is no spinach involved. Delicate artichokes are the star ingredient of this rich and creamy dip. It is always a party favorite!
The dip is made with cream cheese, plain Greek yogurt (or sour cream), and mayonnaise as a base, giving it a smooth, velvety texture. The dip is also flavored with garlic, Dijon mustard, and a hint of maple syrup to balance out the tang from the artichokes and yogurt. The dip is super cheesy thanks to the addition of mozzarella for a gooey, melty texture and Parmesan for a sharp, salty note.
The dip is baked until hot, bubbly, and golden on top, with a slightly crispy, cheesy crust. The inside stays soft and gooey, making it perfect for dipping. It’s typically served warm with crunchy chips, toasted bread, or fresh veggies, creating a satisfying contrast of textures between the creamy dip and the crisp dippers.
Artichoke dip is indulgent, comforting, and always a crowd pleaser. It’s a go-to appetizer for holiday parties, game nights, or any gathering where people can dip, scoop, and enjoy!
Ingredient Notes
- Artichokes: Use a 14 oz can (or jar) of artichoke hearts. Drain, pat dry, and chop them up! I don’t use marinated artichokes, but you can if that is all you have.
- Cheese: This dip is loaded with cheese! Cream cheese, mozzarella cheese, and Parmesan cheese. Make sure the cream cheese is softened before you start. I also recommend freshly grating the mozzarella and Parmesan cheese. It will be more melty than pre-shredded cheese.
- Greek Yogurt: I like to use plain Greek yogurt with a little mayonnaise. You can also use sour cream.
- Maple Syrup: The maple syrup helps balance out the tang from the artichokes and yogurt. It also compliments the Dijon mustard. If you don’t have pure maple syrup, you can use a little honey or brown sugar.
How to Make Artichoke Dip
- Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
- In a large bowl, combine artichoke hearts, cream cheese, mozzarella, Parmesan, Greek yogurt, mayonnaise, artichoke hearts, maple syrup, Dijon mustard, garlic, crushed pepper flakes, salt, and pepper.
- Stir until well combined. The dip will be chunky because of the artichokes, but make sure the cream cheese is well mixed in!
- Use a spatula to spread the mixture into the prepared pan.
- Sprinkle with remaining mozzarella cheese and Parmesan cheese.
- Bake for 25 to 30 minutes or until golden brown and bubbly. For extra golden color, turn the broiler on for the last 2 minutes of baking, but make sure to watch it closely so it doesn’t burn.
- Garnish with parsley and crushed red pepper flakes, if desired.
- Serve warm with crackers, chips, cut up vegetables, crostini, etc. Everyone loves dipping!
Make Ahead Tip
- Make in Advance: You can prepare the dip up to 24 hours ahead of time. Just assemble the dip in your baking dish, cover, and refrigerate. When you’re ready to serve, bake it directly from the fridge (just add a few extra minutes to the baking time).
How to Store & Reheat
- Let the dip cool completely and store in an airtight container in the refrigerator for up to 4 days. You can freeze artichoke dip for up to 3 months in a freezer container, but the texture might change a little bit after thawing.
- Place the dip in an oven-safe dish and cover it loosely with foil (this helps prevent the top from over-browning). Reheat in a 350°F oven for 15-20 minutes, or until it’s heated through. For a golden, crispy top, you can remove the foil during the last few minutes.
- You can reheat artichoke dip in the microwave if you’re in a hurry. Place the dip in a microwave-safe dish and microwave in 30-second intervals, stirring in between, until it’s heated through. Be careful not to overheat the dip, you don’t want the dip to become too thick or the cheese to separate.
More Appetizer Recipes
- Stuffed Mushrooms
- Spinach Artichoke Dip
- Baked Brie
- Best Bean Dip
- Hummus
- Homemade Ranch Dip
- 7 Layer Dip
MORE APPETIZER RECIPES!
Artichoke Dip
Ingredients
For the Dip:
- 1 (14 oz) can artichoke hearts, drained and diced
- 1 1/4 cups freshly grated mozzarella cheese
- 8 oz brick full fat cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup plain Greek yogurt, or sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
For The Topping:
- 1 tablespoon freshly grated mozzarella cheese
- 1 tablespoon freshly grated Parmesan cheese
- Finely chopped parsley and crushed red pepper flakes, for garnish
Instructions
- Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
- In a large bowl, combine artichoke hearts, cream cheese, mozzarella, Parmesan, Greek yogurt, mayonnaise, artichoke hearts, maple syrup, Dijon mustard, garlic, crushed pepper flakes, salt, and pepper. Stir until well combined.
- Use a spatula to spread the mixture into the prepared pan. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
- Bake for 25 to 30 minutes or until golden brown and bubbly. For extra golden color, turn the broiler on for the last 2 minutes of baking, but make sure to watch it closely so it doesn’t burn. Garnish with parsley and crushed red pepper flakes, if desired.
- Serve warm with crackers, chips, cut up vegetables, crostini, etc.
Notes
Nutrition
Have you tried this recipe?
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