This cheesy, hot, and DELICIOUS Artichoke Dip is one of my favorite easy appetizers! We love it served warm, with crackers or bread chunks for dipping.
I’m already in Christmas dinner mode at my house. I’m prepping everything for our Christmas Eve dinner so that I don’t have to spend my holiday cooking. I just made four dozen of my favorite feather light rolls. I bake them and then stick them in the freezer. They freeze so well, no one can ever guess they weren’t made fresh that day.
Tomorrow I’ll be making the filling for Funeral Potatoes, then refrigerating it until the day of. I may even whip together my favorite Mint Brownies tonight…because what’s Christmas without them?!
Making parts of our holiday dinner ahead of time is what keeps me happy and stress-free this time of year!
This Artichoke Dip is one of those recipes I can’t believe I haven’t shared with you guys yet. It’s the BEST! The original recipe is from a good friend (thanks Elaine Jolley!) and it has been a family favorite appetizer for as long as I can remember. It’s a staple at our holiday parties and superbowl parties, and I’m confidant you will love it just as much as we do!
How to make hot artichoke dip?
This is one of the easiest appetizers on the planet! The biggest problem is that it gets eaten in seconds!
First you combine the sour cream, mayo, cream cheese, and parmesan cheese in a mixing bowl. Then stir in your artichoke hearts and dill week. Place the mixture in a baking dish, sprinkle with parmesan cheese and bake! Making homemade artichoke dip is just that simple!
Can you add spinach to make this a spinach artichoke dip?
Absolutely! Thaw a package of frozen spinach and chop it into smaller pieces. Mix the spinach in with the artichokes before combining with the mayo mixture. Then strir everything together and follow the same cooking directions listed below.
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This cheesy, DELICIOUS hot Artichoke Dip is one of my favorite easy appetizers! We love it served warm, with crackers or bread chunks for dipping.
- 8 ounce can non-marinated artichoke hearts , drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese , softened
- 1 1/4 cups freshly grated parmesan cheese
- 1 clove garlic , minced
- dried dill weed , to taste (fresh or dried)
- 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 8x8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining 1/4 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 or bread.
Recipe Video
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Ly says
Your written recipe calls for 1 clove of garlic minced. I didn’t see it used in the recipe directions or video. If you use it when do you put it in?
Lauren Allen says
Updated, thanks! You just add it to the mix with everything in step 2 🙂
Angie says
Great dip. Family loves it.
Mike says
Are there additional instructions if you wish to make the dip ahead of time? Do you simply assemble it in the casserole dish and stick it in the refrigerator until you are ready to pop it into the oven?
Lauren Allen says
Yes, that’s exactly right 🙂
NBH says
Can I use shredded parmesan?
Lauren Allen says
Yes 🙂
NANCY says
I left the garlic clove out, I used mozzarella shredded cheese about 3/4of a 8 ounce bag instead of parmesian which we don’t like other than that I followed the recipe. I drained and rinsed my artichoke hearts to get some sodium out and used light cream cheese, hellmans canola mayo and light sour cream it turned out great but I baked it more than 20 minutes, around 30