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.
There’s something about warm dips and appetizers that I just can’t get enough of. Like this Cheesy Bean Dip or Baked Fontina Cheese Dip. 
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 Artichoke dip:
- Combine the sour cream, mayo, cream cheese, and parmesan cheese in a mixing bowl.
- Stir in artichoke hearts and dill weed.
- Bake: Add to baking dish, sprinkle with parmesan cheese and bake at 350 for 20 minutes! Serve artichoke dip with crackers, bread, chips, or veggies.
Make Ahead And Freezing Instructions:
To make ahead: You can make spinach artichoke dip 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 and come to room temperature before baking.
To freeze: Freeze before or after baking. If baked, allow it to cool completely before wrapping in plastic wrap and aluminum foil and freezing for up to 3 months. Allow to thaw completely before baking or reheating.
Possible Recipe Variations:
- Add spinach: Check out my spinach artichoke dip. Mix the spinach in 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.
- Sub the cheese: Feel free to add or substitute shredded mozzarella cheese.
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Artichoke Dip
Video
Ingredients
- 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)
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 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.
Notes
- Spin Check out my spinach artichoke dip. Mix the spinach in 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.
- Sub the cheese: Feel free to add or substitute shredded mozzarella cheese.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
K says
Also great if you leave out the dill and add diced jalapeños or chili peppers!
Teri Hoefer says
All I have are marinated artichoke hearts. Can I use those in place of water-packed hearts?
Lauren Allen says
Yes, that will be fine 🙂
Jennifer L Mathena says
I serve this scrumptious dip in a toasted hollowed out French loaf and serve it with the inside pieces of bread that are toasted as well….makes an eye-pleasing centerpiece to your gathering and tastes amazing…bon Appétit!!