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 and Freezing 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.

To Freeze: You may freeze this dip before or after baking.  If baked, allow to cool completely before wrapping in plastic wrap and aluminum foil, then freeze for up to 3 months.  Thaw completely before baking or reheating.

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 mins
Cook 20 mins
Total 30 mins
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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

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.
To Freezing Instructions: You may freeze this dip before or after baking.  If baked, allow to cool completely before wrapping in plastic wrap and aluminum foil, then freeze for up to 3 months.  Thaw completely before baking or reheating.
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?

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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.

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Comments

  1. 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!!!

  2. 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!!

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

  4. 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

  5. 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?

  6. 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?

  7. 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.

  8. 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!

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

    Thank you.

  10. 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!!