Artichoke Dip Recipe
This creamy Artichoke Dip can be served hot and bubbly or chilled and refreshing, making it the perfect crowd-pleasing appetizer for parties, holidays, and game days.
Pair it with bread, crackers, or fresh veggies for an easy crowd favorite at any gathering.
This dip recipe is a simplified version of my Crab and Artichoke Dip and Crab Dip.
The Best Type of Artichokes to Use
The key to making the best Artichoke Dip is starting with tender, flavorful artichoke hearts. You can use canned, jarred, or fresh artichokes.
If using canned or jarred, choose whole or quartered hearts and chop them into bite-sized pieces so they mix evenly into the creamy base.
Fresh artichoke hearts can also be used; just make sure they’re cooked, cooled, and drained well before adding them.
How to Serve Cold or Hot Artichoke Dip
This dip recipe works served hot or cold, depending on the occasion and season:
For Hot Artichoke Dip:
Bake until golden and bubbly, then let it rest for about 5 minutes before serving. This allows it to thicken slightly and the flavors to meld together. Serving it warm resembled these Italian Stuffed Artichokes, in dip form!
For Cold Artichoke Dip:
Simply mix the ingredients, chill for at least an hour, and serve cold for a refreshing, creamy appetizer.
Serve it with:
- Toasted crostini or baguette slices
- Crackers (I usually serve with Club or Ritz crackers)
- Tortilla chips
- Pita chips
- Fresh veggies like celery, carrots, cucumbers, or bell peppers
Make Your Own Crostini:
Slice a baguette, brush with olive oil, sprinkle with salt, and bake until golden brown.
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Expert Tips and Variations
After making this dip countless times, here are a few tips to guarantee success every time:
- Drain all wet ingredients: This keeps your dip creamy, not watery.
- Prefer Greek yogurt? Sub it in for sour cream. The final flavor will take on the tanginess of the Greek yogurt.
- Shred the parmesan cheese fresh from the block. Pre-shredded Parmesan contains anti-caking agents that can affect the texture.
- Add-ins: For variety, try mixing in chopped spinach (for a spinach artichoke dip), sun-dried tomatoes, roasted garlic, or jalapeños.
More Hot Dip Recipes
Artichoke Dip (Serve Hot or Cold)
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream (*Note 1)
- ½ cup mayonnaise (*Note 2)
- 1 clove garlic, finely minced
- 1-1¼ cup freshly grated parmesan cheese, divided
- 1 14-oz can artichoke hearts, drained and coarsely chopped (*Note 3)
- ⅛ tsp dried dill (*Note 4)
- salt and black pepper, to taste
- sliced chives or green onions, optional garnish
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, stir together the softened cream cheese, sour cream, mayo, 1 cup of parmesan cheese, and garlic until well combined. Use a hand or stand mixer, if needed.
- Fold in artichokes and dill. Season to taste with salt, pepper, to taste.
- To Serve Cold – transfer the mixture to a serving dish and refrigerate for a minimum of 1 hour. Top with chives/green onions and serve.To Serve Hot – Spread the mixture into a greased baking dish and bake for 20 minutes. OPTIONAL: For a browned and crispy crust, sprinkle an extra 1/4 cup of parmesan to the top and broil for an extra 2-3 minutes. Top with chives/green onions and serve immediately for best results.