This delicious Artichoke Dip is one of my favorite easy appetizers, made with simple ingredients in less than 30 minutes! We love it served warm, with crackers or bread chunks for dipping.

Want more appetizers? Try my 7 Layer Bean Dip, Crab Dip, or Cheesy Bean Dip!

Artichoke Dip served in a baking dish, with a spoon.

Why I love this dip:

  • Fast – Only 10 minutes of prep and 20 minutes to bake!
  • Easy – all ingredients mixed together in one bowl.
  • Crowd Favorite – This is a hugely popular appetizer that we always serve for holiday and superbowl parties!

How to make Artichoke Dip

Combine the sour cream, mayo, cream cheese, and parmesan cheese in a mixing bowl.

Cream cheese, mayo, garlic and shredded parmesan cheese added to a bowl.

Stir in artichoke hearts and dill weed.

Marinated artichoke hearts added to mayo and cream cheese mixture to make artichoke dip.

Bake: Add to baking dish, sprinkle with parmesan cheese and bake at 350 for 20 minutes!

A baking dish filled with artichoke dip, ready to bake.

Serve warm, with crackers, bread, chips, or veggies, for diping.

Make Ahead Instructions:

To Make Ahead: This baked artichoke dip can be made up to 1 day ahead of time.  Don’t bake it and store it in the refrigerator until ready to bake.  Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.

A hand holding a cracker, scooping artichoke dip onto the cracker.

Recipe Variations:

  • Add spinach: Check out my spinach artichoke dip. Mix spinach with the artichokes before combining with the mayo mixture.  Then stir everything together and follow the same cooking directions listed below.
  • Make it healthier: Feel free to substitute Greek yogurt in place of sour cream and use low fat cream cheese.
  • Cheese:  Add or substitute shredded mozzarella cheese.

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Recipe

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F.
  • To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth. 
  • Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
  • Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a pie pan).
  • Sprinkle remaining ¼ cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
  • Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

Notes

Make Ahead Instructions: This baked artichoke dip can be made up to 1 day ahead of time.  Don’t bake it and store it in the refrigerator until ready to bake.  Allow it to sit on the counter for about 30 minutes to come to room temperature before baking..
Spinach Artichoke Dip: Mix spinach in with the artichokes before combining with the mayo mixture.  Then stir everything together and follow the same cooking directions listed below.
Healthier: Substitute Greek yogurt in place of sour cream and use low fat cream cheese.
Cheese:  Add or substitute shredded mozzarella cheese.

Nutrition

Calories: 315kcalCarbohydrates: 6gProtein: 12gFat: 26gSaturated Fat: 11gCholesterol: 63mgSodium: 728mgPotassium: 101mgSugar: 2gVitamin A: 1080IUVitamin C: 8.1mgCalcium: 294mgIron: 0.6mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Recipe from my good friend, Elaine Jolley.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe December 2016. Updated August 2021.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. Yes, you can definitely make this artichoke dip in the microwave! Mix all the ingredients as described and place them in a microwave-safe dish. Microwave on high for about 5-7 minutes, stirring halfway through, until the dip is hot and bubbly. Make sure to watch it closely to avoid overheating since all microwaves work differently!

  1. I doubled the recipe and used 2 14.5 oz cans of artichokes and added a can of mild diced green Chiles, and extra parmesan/reggiano cheese.
    Yum!!!!

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