This artichoke dip recipe is a blend of three types of cheese, artichoke hearts, garlic and herbs, all baked together to golden brown perfection. A quick and easy appetizer idea that always gets rave reviews!
I love a good artichoke dip, and this version is the best I’ve ever had! The flavor of the artichokes is perfectly complemented by the seasonings and creamy cheeses. Best of all, you can even prepare this dip in advance which makes it perfect for gatherings.
What is artichoke dip made of?
This recipe contains a handful of ingredients to create the perfect rich and creamy dip.
- Cheese: I use cream cheese as the base of the dip, parmesan for flavor, and mozzarella for the gooey cheese factor!
- Artichokes: This recipe works best with jarred marinated artichoke hearts. You can also use jarred grilled artichoke hearts. Other options include frozen or canned artichoke hearts, although those varieties do not include any seasoning so you may want to add more spices to compensate.
- Herbs and Spices: I use green onions and parsley to add a fresh flavor to the dip. Garlic complements the flavors of the artichokes.
How do you make artichoke dip?
This dip is a mix of cream cheese, sour cream, marinated artichoke hearts, garlic, parmesan cheese, mozzarella cheese and herbs. Stir all of the ingredients together and spread the mixture into a baking dish or oven safe skillet. Add a layer of mozzarella cheese over the top. Bake your dip until it’s hot and the cheese melted, then add a little fresh parsley and serve.
Tips for the perfect appetizer
- This can be assembled up to 8 hours before you plan to serve it. Keep it covered in the fridge, then uncover and bake as directed. You may need to add a few extra minutes to the cook time to compensate for starting with a cold dip.
- I typically put out an assortment of dipping options including tortilla chips, sliced baguette, pretzel chips and plenty of fresh vegetables.
- Skip the bags of pre-shredded cheese at the grocery store and grate your own. The store bought shredded cheese often contains preservatives and anti caking agents and does not melt as smoothly.
- Looking to save a few calories? Feel free to swap in light cream cheese and sour cream for the full fat varieties.
This artichoke dip is fabulous as-is, but you can also add other ingredients to customize the flavors to your tastes.
- Protein: Feel free to add cooked crumbled bacon, diced ham, or cooked Italian sausage.
- Vegetables: I sometimes add other vegetables such as sauteed onions, roasted red bell peppers, spinach, kale or cooked mushrooms.
- Flavorings: Amp up the flavor with sun dried tomatoes, chopped olives, fresh dill, pine nuts, or add a topping of buttered breadcrumbs.
- Cheese: Swap out the mozzarella cheese for a different variety such as Monterey Jack, white cheddar or fontina.
Once you try this artichoke dip, you’ll find yourself making it on a regular basis. It’s just that good!
More great appetizers to try
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 1/4 cups marinated artichoke hearts coarsely chopped
- 1 teaspoon garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons green onions sliced
- 2 tablespoons chopped parsley divided use
- 1 1/2 cups shredded mozzarella cheese divided use
- sliced bread, chips, crackers and vegetables for serving
- cooking spray
- Preheat the oven to 375 degrees F. Coat a small baking dish or oven safe skillet with cooking spray.
- Place the cream cheese, sour cream, artichoke hearts, garlic, salt, pepper, parmesan cheese, green onions, 1 tablespoon parsley and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
- Spread the artichoke mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
- Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- Sprinkle with the remaining chopped parsley, then serve immediately with bread, chips and vegetables.