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.

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe

Ingredients
 
 

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..
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

Create a FREE Account to save your favorite recipes and create meal plans

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.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

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.

4.6 10 votes
Recipe Rating
5 from 1093 votes (1,065 ratings without comment)
Subscribe
Notify of
guest

85 Comments
Inline Feedbacks
View all comments
Ana
2 years ago

I used marinated aritichokes, left out the dill and added chopped jalapeños. It was delicious!

Samantha Mapes
2 years ago

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!

Barbara
2 years ago

5 stars
Didn’t have spinach, but did have broccoli. So used it instead. OH my but was it GOOD. Thank you.

Mary
2 years ago

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…

Bruce Baxter
2 years ago

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.

Lori
2 years ago

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.

Christie
2 years ago

I noticed your recipe says 8 ounce can artichoke, is that supposed to say 14 ounce artichoke?

Admin
2 years ago
Reply to  Christie

8 oz. is correct! If your can is 15 oz. you can double the recipe!

Christie
2 years ago
Reply to  Stacy Popham

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

D
2 years ago

1 star
Didn’t care for that much mayo…I ended up adding some cream cheese …

Trisha
2 years ago
Reply to  D

5 stars
Delish! Making again for Christmas Eve party!

Wende
2 years ago
Reply to  D

4 stars
Me too! I omit the Mayo and just use sour cream!

dbrooks2001@yahoo.com
2 years ago

5 stars
I made it for Thanksgiving and it was a hit everyone loved it.

Rob
2 years ago

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.