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!
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.
Stir in artichoke hearts and dill weed.
Bake: Add to baking dish, sprinkle with parmesan cheese and bake at 350 for 20 minutes!
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.
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
Artichoke Dip
Ingredients
- 8 ounce can artichoke hearts (not marinated), 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 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
Nutrition
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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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good lord this was great! doubled it to bring to a party-5 people asked for the recipe. I added minced candied jalapenos but thats it; it was the only dish that had no leftovers. excellent recipe
I have made this 3 times and every time it has been a hit for the potluck and/or dinner parties for which I made it. I would recommend being very generous with the parmesan. I just love this dish.
Do I have to cook fresh spinach before I include it in the recipe?
ABSOLUTELY MARVELOUS! It was gone in minutes, will have to double it up next time. Thank you for sharing. Jennifer
could this be frozen? probably before being cooked.
You could, but the texture will change slightly because of the mayo.
This was my 3th of July contribution – added a bit of fresh spinach & chives from the garden. Made again on the 4th with fresh crab, but w/o spinach. Served with crackers & fresh veggies; no leftovers is always a good sign! I greased the bowl for easy cleanup. A Keeper.
Very easy and very yummy. It’s a win win!
Could this be microwaved rather than cooked in the oven?
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!
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!!!!