If you’re looking for the ultimate creamy, cheesy, and downright addictive appetizer, this artichoke dip is the answer! Imagine dipping a warm, crispy tortilla chip into a rich, gooey blend of cheese, artichokes, and a touch of garlic—pure heaven. Whether you’re hosting a party, watching the game, or just craving something cozy, this dip is a guaranteed hit.
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Why You’ll Love This Recipe
Versatile: Perfect for game nights, holiday parties, or a casual snack at home.
Budget-Friendly: Made with simple, easy-to-find ingredients.
Quick and Easy: Mix everything together, pop it in the oven, and you’re done!
Customizable: Add spinach, jalapeños, or extra cheese to make it your own.
Crowd-Pleasing: Always a favorite—guests will be asking for the recipe!
Ingredients in Artichoke Dip
Here’s what makes this dip so irresistibly creamy and flavorful:
Artichoke Hearts: The star of the show! They add a subtle, tangy bite that pairs beautifully with the creamy base.
Cream Cheese: Makes the dip ultra-rich and smooth. Be sure it’s softened for easy mixing.
Mayonnaise: Adds creaminess and a slight tangy flavor.
Sour Cream: Helps balance the richness while adding a little extra tang.
Parmesan Cheese: Gives the dip that deliciously nutty, salty depth.
Mozzarella Cheese: Melts beautifully, creating that gooey, cheesy texture.
Garlic: A must-have for that bold, aromatic kick.
Lemon Juice: Brightens up the flavors and keeps the dip from feeling too heavy.
Salt and Pepper: Simple seasonings that bring everything together.
Instructions
Preheat Your Oven: Set your oven to the perfect temperature to ensure an even, bubbly bake.
Mix the Base: In a large bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
Add the Flavor: Stir in chopped artichokes, garlic, lemon juice, and seasonings.
Fold in the Cheese: Add shredded mozzarella and Parmesan for that ultimate cheesy goodness.
Transfer to a Baking Dish: Spread the mixture evenly in an oven-safe dish.
Bake to Perfection: Pop it in the oven and bake until golden, bubbly, and irresistibly melty.
Cool Slightly and Serve: Let it rest for a few minutes before serving with your favorite dippers.
How to Serve Artichoke Dip
With Tortilla Chips: The classic choice for scooping up all that cheesy goodness.
With Bread: Sliced baguette, pita bread, or breadsticks work beautifully.
With Vegetables: A great low-carb option! Try serving it with celery, bell peppers, or carrots.
On a Sandwich: Spread it on toasted bread for a creamy, flavorful twist.
Additional Tips
Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect meltability.
Make It Spicy: Add a pinch of red pepper flakes or chopped jalapeños for a little heat.
Make It Lighter: Swap out the mayo for Greek yogurt for a protein-packed alternative.
Prep Ahead: Mix everything together a day before and bake when ready.
FAQ Section
Q1: Can I make this dip ahead of time?
A1: Yes! Assemble the dip, cover, and refrigerate. When ready, bake as directed.
Q2: Can I use canned artichokes?
A2: Absolutely! Just make sure to drain them well and pat them dry to avoid excess moisture.
Q3: Can I add spinach?
A3: Yes! Spinach and artichoke dip is a classic—just sauté fresh spinach or use thawed frozen spinach, making sure to squeeze out any excess liquid.
Q4: How do I store leftovers?
A4: Keep leftovers in an airtight container in the fridge for up to 4 days.
Q5: Can I reheat the dip?
A5: Yes! Reheat in the oven at 350°F until warm or microwave in short bursts, stirring in between.
Q6: Can I make this dip in a slow cooker?
A6: Definitely! Cook on low for 2–3 hours until hot and bubbly, stirring occasionally.
Q7: What’s the best cheese substitute?
A7: If you don’t have mozzarella, try Monterey Jack or Fontina for a similar melt and texture.
Q8: Can I freeze artichoke dip?
A8: It’s not recommended, as the texture may change once thawed, but if you must, freeze before baking and thaw in the fridge before reheating.
Q9: How can I make this dip dairy-free?
A9: Use dairy-free cream cheese, mayo, and cheese substitutes to keep it creamy and delicious.
Q10: Can I make this dip without mayonnaise?
A10: Yes! Substitute it with extra sour cream or Greek yogurt for a lighter version.
Final Thoughts
This artichoke dip is pure comfort food, whether you’re serving it at a party or indulging in a snack at home. It’s creamy, cheesy, and packed with flavor—what’s not to love? Give it a try, and trust me, you’ll be making it again and again!
Print
Artichoke Dip
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Hot Artichoke Dip is cheesy, creamy, and irresistibly delicious. A perfect appetizer to serve with pretzels, baked pita chips, or tortilla chips. Quick and easy to make—perfect for any gathering!
Ingredients
- 1 (14-ounce) jar artichoke hearts, packed in water, drained
- 2 tablespoons shallots, chopped
- 1/4 cup 0% Greek yogurt
- 1/4 cup light mayonnaise (e.g., Hellmann’s)
- 1/3 cup Parmesan cheese, grated
- 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
- Salt and black pepper, to taste
- 2 tablespoons whole wheat bread crumbs (or gluten-free crumbs)
- Olive oil spray
Instructions
- Preheat oven to 400°F (200°C).
- In a small food processor, coarsely chop the artichoke hearts with the shallots.
- In a medium bowl, mix the artichokes, Greek yogurt, mayonnaise, Parmesan cheese, mozzarella, salt, and pepper until well combined.
- Transfer the mixture to an oven-proof dish and sprinkle breadcrumbs evenly on top.
- Lightly spray the breadcrumbs with olive oil spray.
- Bake for 20–25 minutes, until the dip is hot and the cheese is melted.
- Serve immediately with chips, crackers, or veggies.
Notes
- For extra flavor, mix in a pinch of garlic powder or red pepper flakes.
- Swap mozzarella for sharp cheddar for a richer taste.
- Serve with toasted baguette slices or fresh veggie sticks for a lighter option.
Nutrition
- Serving Size: ¼ cup
- Calories: 73.7 kcal
- Sugar: 1.2 g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 4.8 g
- Fiber: 0.7 g
- Protein: 4.5 g
- Cholesterol: 10mg