This Artichoke Dip is irresistibly creamy and incredibly easy. It’s the ultimate party dip.
Hot and Cheesy Goodness
Cheesy artichoke dip is a warm hug of comfort food. It is by far one of my favorite dips. I love to dip flat bread, tortilla chips, or crackers into this gooey goodness.
Making this cheesy dip from scratch is so easy, and really quite quick! You can entertain guests in no time with only a handful of ingredients that definitely packs a wow factor. It looks simply divine.
Artichoke Dip is impossible to resist and ready to go in just about 40 minutes. Creamy and cheesy, it’s a delicious dip that is perfect for an appetizer, game day, or holiday entertaining.
Artichokes: You can use fresh, canned, or marinated artichokes. Although, this specific recipe calls for jarred artichoke hearts. Make sure they’re drained and chopped!
To use fresh artichoke, boil a whole artichoke and then pull off the leaves and cut it open and then scrape the white flesh out of each of the leaves to use in the dip.
Cream Cheese + Mayo: Instead of the typical cream cheese/mayo combo you can use greek yogurt and cottage cheese instead. It still makes it rich and creamy but it has less fat than what is normally included in artichoke dip.
Extra Flavor: You can add some lemon and red pepper flakes, cajun seasoning, or sliced green onions. Lots of people love adding lemon zest to artichoke dip for amazing flavor!
How to Make Artichoke Dip
PREP. Lightly grease a baking dish and preheat the oven to 350°F.
MIX. Mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper in a medium bowl.
FOLD. Once smooth, fold in the artichokes and spinach.
BAKE & SERVE. Pour the mixture into the baking dish. Evenly top with the mozzarella cheese. Bake for 25 minutes until bubbly and cheese is lightly browned.
Serving and Storing Artichoke Dip
Served hot or cold? You should serve this dip hot because the cheese will be nice and ooey-gooey. If you serve it cold, the cheese will be congealed and not as delicious.
What to serve the dip with? You can serve it with a variety of chips: bagel chips, pretzel chips, pita chips, or small baguette slices. If you aren’t a chip type of person you can serve artichoke dip with raw veggies like carrots or celery.
Keep artichoke dip STORED in the fridge in an airtight container for 4-5 days.
Individual serving portions can be REHEATED in the microwave. For a larger serving size, you can place the dip in an oven safe container and rewarm it at 350 for 10 minutes or so.
For more homemade dips, try:
Artichoke Dip Recipe
- 8 oz block Cream cheese
- 1/4 c mayonnaise
- 1/4 c Parmesan cheese - grated
- 1/4 c Romano cheese - grated
- 1 clove garlic - peeled, minced
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- salt and pepper - to taste
- 14 oz artichoke hearts - drained and chopped
- 1/2 c chopped frozen spinach - thawed and drained
- 1/4 c mozzarella cheese - shredded
- Lightly grease a baking dish and preheat the oven to 350°F.
- Mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper in a medium bowl.
- Once smooth, fold in the artichokes and spinach.
- Pour the mixture into the baking dish. Evenly top with the mozzarella cheese. Bake for 25 minutes until bubbly and cheese is lightly browned.