Artichoke Dip

There’s something about setting a warm, bubbling dish of artichoke dip in the center of the table that instantly pulls everyone closer.

Picture a shallow baking dish, edges golden and crisp, the creamy center flecked with pale green artichoke hearts and wisps of steam carrying the scent of garlic and cheese.

This is an easy, comforting appetizer that comes together fast—perfect for when you need something impressive in under 30 minutes.

It’s ideal for busy hosts, beginners in the kitchen, and anyone who loves a cozy, shareable snack.

I first leaned on this dip during an unexpected game night; friends texted they were “five minutes away,” and this simple recipe turned what could’ve been a scramble into relaxed, happy grazing.

It shines at casual gatherings, last-minute cravings, holiday parties, or Sunday suppers when you just need something warm and welcoming.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, cheesy flavor with tender artichokes in every bite
• Comes together quickly with simple, accessible ingredients and equipment
• Bakes into a creamy, crowd-pleasing appetizer for any gathering
• Stays perfectly scoopable, never greasy or watery when properly prepared
• Adapts easily with extra spice, lemon, or more garlic to taste

Ingredients

• 400 g canned artichoke hearts, drained and chopped — choose tender hearts packed in water
• 120 g frozen spinach, thawed and squeezed dry — remove as much liquid as possible
• 240 g cream cheese, softened — full-fat for best texture
• 120 g sour cream — adds tang and creaminess
• 60 g mayonnaise — use a good-quality, full-fat brand
• 120 g grated Parmesan cheese — freshly grated melts and flavors better
• 120 g shredded mozzarella cheese — low-moisture for a good melt
• 2 cloves garlic, minced — fresh garlic for brighter flavor
• 2 g salt — adjust to taste after mixing
• 1 g ground black pepper — freshly ground if available
• 1 g red pepper flakes (optional) — adds a gentle heat

Step-by-Step Method

Preheat the Oven

Set the oven to 375°F (190°C). Position a rack in the center for even heat.

Lightly grease an 8×8-inch baking dish or coat it with nonstick spray. This prevents sticking and makes serving easier.

While the oven heats, gather all ingredients and equipment so the assembly process stays quick and organized.

Prep the Artichokes and Spinach

Drain the canned artichoke hearts thoroughly.

Chop them into small, bite-sized pieces on the cutting board.

Thaw frozen spinach completely, then squeeze it very dry with your hands or a clean towel. Remove as much moisture as possible to avoid a watery dip.

Roughly chop the squeezed spinach for easier mixing and even distribution.

Mix the Creamy Base

Place the softened cream cheese in the mixing bowl.

Add sour cream and mayonnaise.

Stir vigorously with a rubber spatula until the mixture becomes smooth and uniform. Make certain no big lumps of cream cheese remain.

This creamy base will carry all the flavors and create a rich, scoopable texture once baked and warmed through.

Add Cheeses and Seasonings

Stir in grated Parmesan and shredded mozzarella until well combined.

Sprinkle in minced garlic, salt, black pepper, and optional red pepper flakes.

Mix thoroughly so the seasonings distribute evenly.

Taste the mixture and adjust salt or heat if desired. This step builds the main flavor profile before adding vegetables.

Fold in Artichokes and Spinach

Add the chopped artichokes and spinach to the bowl.

Gently fold them into the cheese mixture with the rubber spatula.

Use broad, sweeping motions to avoid overmixing while still combining well.

Make sure the vegetables are evenly dispersed, so every scoop of dip has a good balance of artichoke, spinach, and cheese.

Fill the Baking Dish

Transfer the mixture into the prepared 8×8-inch baking dish.

Use the rubber spatula to scrape the bowl clean and spread the dip into an even layer.

Smooth the top so it bakes uniformly.

If desired, sprinkle a little extra Parmesan or mozzarella over the surface for a lightly browned, cheesy crust.

Bake Until Bubbly

Place the baking dish on the center oven rack.

Bake for 18–20 minutes, or until the dip is hot and bubbling around the edges.

Look for melted cheese and a slightly golden top.

If you prefer a deeper color, broil for 1–2 additional minutes, watching constantly to prevent burning.

Rest Briefly and Serve

Remove the baking dish from the oven and set it on a heatproof surface.

Let the dip rest for about 5 minutes to thicken slightly and avoid burning mouths.

Serve warm with toasted baguette slices, tortilla chips, or fresh vegetable sticks.

Keep it on low heat or a warmer if serving over an extended period.

Ingredient Swaps

• Use Greek yogurt instead of sour cream for a lighter dip, and swap some or all of the mayonnaise with extra yogurt or cream cheese if you prefer less mayo flavor.
• For vegetarian rennet concerns, choose Parmesan-style cheeses labeled “vegetarian” or use all mozzarella plus a bit of feta for tang.
• Make it dairy-free by using plant-based cream cheese, sour cream, and mozzarella-style shreds, and check that your mayo is egg-free if needed.

You Must Know

• Doneness • If the top looks pale and the center seems loose after 20 minutes, give it 3–5 more minutes and look for steady bubbling around the edges and a lightly golden top—this means the cheese is fully melted and the center is hot (at least 165°F/74°C).
• Avoid • To prevent a greasy layer on top, go easy on extra cheese and mayonnaise; keep total cheese close to 240 g and mayo to about 60 g—too much fat separates in the oven and makes the dip oily instead of creamy.
• Troubleshoot • If the dip turns out watery, next time squeeze the spinach until almost no liquid drips when you press a tight handful, and pat the chopped artichokes dry with a towel—any visible pooling liquid before it goes in the dish will show up as sogginess later.
• Scale • For a crowd, doubling the recipe fits well in a 9×13-inch dish; increase cook time by about 5–10 minutes and start checking at 25 minutes for those same edge bubbles and a hot center.
• Flavor Boost • For more punch, add 10–15 g extra Parmesan and 1 more minced garlic clove, then finish under the broiler for 1–2 minutes until deep golden spots appear—this adds a sharp, nutty crust and more aromatic flavor.

Serving Tips

• Serve in a warm shallow dish, topped with extra Parmesan and a drizzle of olive oil.
• Pair with toasted baguette slices, pita chips, or sturdy tortilla chips for scooping.
• Offer fresh veggies—carrot sticks, celery, bell peppers, cucumbers—for a lighter dipping option.
• Spoon into individual ramekins for parties to keep portions neat and easy to handle.
• Garnish with chopped parsley or chives and a squeeze of lemon just before serving.

Storage & Make-Ahead

Artichoke dip keeps in the fridge, tightly covered, for 3–4 days.

Assemble it up to 24 hours ahead and bake just before serving.

It also freezes well for up to 2 months; thaw overnight in the refrigerator, stir, then bake until hot and bubbly, adding a little cheese on top if desired.

Reheating

Reheat artichoke dip gently in a 300°F (150°C) oven, covered, until warm.

For small portions, use low-power microwave, stirring often.

On stovetop, warm over low heat, stirring frequently.

Game‑Day Snack Staple

Once the dip’s warmed through and irresistibly creamy again, it’s ready for its true calling: stealing the spotlight on game day.

I set the bubbling dish in the center of the coffee table, and everything else—TV, chatter, even the score—fades for a second.

The parmesan crust glistens, faintly golden, and that garlicky, cheesy aroma rolls out like an invitation.

I love pairing it with a big spread: salty tortilla chips, toasted baguette slices, and crisp carrot and celery sticks for crunch and contrast.

As you drag a chip through, the mozzarella stretches in gooey ribbons, clinging just enough.

It’s rich, tangy, and a little peppery—familiar comfort that keeps everyone circling back between plays.

Final Thoughts

Give this artichoke dip a try and make it your own by tweaking the seasonings or mix-ins to suit your taste.

Whether you keep it classic or add your favorite twist, it’s sure to be a hit at your next get-together.

Frequently Asked Questions

Can I Make This Artichoke Dip in a Slow Cooker Instead of the Oven?

Yes, you can, and I’d do it on low for about 2 hours, stirring occasionally. Imagine lifting the lid to a fragrant, gently bubbling cauldron of molten cheese—lush, velvety, and perfect for tearing bread straight through.

How Can I Adjust the Recipe to Be Dairy-Free or Vegan?

You can, and I’d swap in vegan cream cheese, coconut yogurt, and egg-free mayo, then use plant-based mozzarella and Parmesan. Taste, add lemon, garlic, and pepper, then bake until it smells irresistibly rich and golden.

What Are the Best Wines or Drinks to Pair With Artichoke Dip?

I’d pour a zesty Sauvignon Blanc or dry Prosecco—crisp, bright, cutting through richness. If you’d rather skip alcohol, try sparkling water with lemon or a chilled herbal iced tea; both keep each bite lively.

How Do I Safely Serve This Dip at Parties to Avoid Food Safety Issues?

You’ll keep everyone safe by holding the dip hot above 140°F, or chilled under 40°F, never at room temp over 2 hours. I’d serve smaller batches, swap clean spoons, and refresh from the fridge.