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.



Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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  • 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.


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.


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

Did You Make This Recipe?

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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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About The Author

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.

5 from 1090 votes (1,065 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.

    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!

  2. 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.

  3. Just put this together to bake for Super Bowl tomorrow. I didn’t use dill but I did add in one chopped jalapeño and doubled the recipe 🙂. I have a feeling this is going to be a hit.

  4. 5 stars
    This is, hands down, the BEST artichoke dip I’ve ever found 😋 I’ve gone through a lot of recipes and just about given up to, lol. I have some in the oven right now and my mouth is watering! Next time I might add a bit of spinach for a walk on the wild side 😂 Thanks for the recipe. Super Delish!

  5. This looks great – I can’t wait to make it! Can this be served cold, or is it meant to be hot dip? Just asking because I plan to make it ahead of time but may not be able to heat it before serving. Thanks so much:)

  6. 5 stars
    Loved this recipe. Added a bit of tabasco sauce and leftover rotisserie chicken chopped super fine.

  7. 5 stars
    One of the quickest, simplest yet decadent & delicious appetizers that us appropriate for myriad of occasions.

  8. 5 stars
    Even the kids love this! We can only find 12oz jars of artichokes here, but we actually use two of them in this recipe without doubling anything else. Makes a chunkier dip, but we like it that way. Also we don’t measure the garlic or dill, we just use however much looks right that day. Thank you for this delicious recipe!

  9. 5 stars
    Fixed for Christmas buffet! Delicious… not too salty… used fresh crostini bread …. Great hit at family gathering… made nice got before then baked next day… thank you for a great recipe, will definitely make again…

  10. 5 stars
    Fast and easy to make dip. My family loves it every time it is made. Will try adding spinach next time just to change it up a little. I would highly recommend. No dill added, family does not like the taste, still turned out great.

  11. Just a suggestion. I guess it’s my age and the amount of things going on Christmas Eve but I read the ingredients and just saw the word marinated next to the artichokes. Needless to say I wasted so many ingredients and time making this using the wrong ones. Maybe take that out and use plain?? I don’t know. Guess I just need to slow down. Lol.

      1. Ok, I can’t find 8 ounce anywhere. So I will stick with 14 ounce because I really think that is what she means. Thank you

  12. It came out nicely. we went light on the dill as I am not a dill fan, and baked it for a bit longer to get it slightly more browned.

  13. 5 stars
    I just made a half version if this to eat before pasta and sauce dinner, my family gobbled it up, yum!!!!

  14. I’ve been throwing this all in the crockpot and put on low when I have guests and its been such a favorite. I personally love dill and I think it’s what really puts it as my favorite!

    1. It’s in the recipe notes. Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.

  15. 5 stars
    This recipe is amazing! Followed it as is with the exception of the dill so I just sprinkled some Thyme over top I will never use a different recipe. Thank you!!!

  16. 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!!

    1. OhMyGosh – What a GREAT idea to sub the jalapenosin lieu of dill – Should give the dip a ‘little’ kick — Thank you!!

  17. Made this for a meeting. I doubled the garlic and artichokes. Served with celery sticks. Excellent!!! I’ll make this regularly.

    1. How much spinach would you add? Would you wilt it first? Use frozen? I’d like to add some, but I don’t want to wreck the dip haha!

  18. 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

  19. 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?

  20. 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?

  21. 5 stars
    I like to add a little bit of chopped jalapenos in mine to spice it up a bit! This looks amazing, making it for my Bible Study group tomorrow!

    1. Hi Rosanne, I wouldn’t suggest freezing this dip because it has mayonnaise and sour cream in it. Mayonnaise separates when frozen, and the sour cream will have a different texture.

  22. HI! I am planning to make this in the morning, it looks terrific and easy.
    Can I use one of my corningware round baking dishes? I have 3 diff sizes..

    1. So happy you like it! I love your adaptation and thanks so much for commenting and following Tastes Better From Scratch!

  23. Would you please confirm the type of Parmesan cheese? The grated kind in the plastic shaker jar or freshly grated?

    Thank you.

  24. Not going to lie, I’m extremely tempted to turn this into tonight’s dinner for one. LOVE a good spinach and artichoke dip, and this one looke amazing!!