Baked Artichoke Dip

There’s something about setting a bubbling dish of baked artichoke dip on the table that makes everyone lean in.

The top is golden and just a little crisp, giving way to a creamy, pale-green center flecked with tender artichoke hearts and melted cheese.

A warm, garlicky aroma drifts through the kitchen as you scoop it up with toasted baguette slices or crunchy vegetables.

This is cozy, crowd-pleasing comfort food, but it’s also quick—mixed in minutes and baked while you tidy up or set the table.

It’s perfect for busy weeknights, casual get-togethers, or anyone new to cooking who still wants something impressive.

I once threw this together for surprise guests on a rainy Sunday; it turned a potentially stressful scramble into an easy, relaxed evening of talking around the coffee table.

It’s ideal for game days, holiday parties, or last-minute cravings. 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, easy-to-find ingredients
• Bakes into a hot, bubbly dip perfect for sharing
• Easily customized with add-ins like spinach, bacon, or sharp cheddar
• Ideal make-ahead appetizer; mix, chill, then bake before guests arrive

Ingredients

• 400 g canned artichoke hearts, drained and chopped — choose artichokes packed in water to avoid excess salt
• 225 g cream cheese, softened — full-fat cream cheese melts creamiest
• 120 g sour cream — adds tang that balances the rich cheeses
• 60 g mayonnaise — use a real-egg mayo for best flavor
• 120 g grated Parmesan cheese — finely grated so it blends smoothly
• 120 g shredded mozzarella cheese — low-moisture mozzarella melts evenly
• 2 cloves garlic, minced — fresh garlic gives the brightest flavor
• 2 g salt — adjust to taste, especially if cheeses are very salty
• 1 g black pepper, ground — freshly ground for better aroma
• 1 g red pepper flakes, optional — adds a gentle heat if desired
• 5 g fresh parsley, chopped, optional — sprinkle on top for fresh color and flavor

Step-by-Step Method

Set your oven to 190°C (375°F). Position a rack in the center to promote even baking and browning. While the oven heats, lightly grease your baking dish if desired to prevent sticking.

Preheating guarantees the dip starts cooking immediately, helping the cheese melt evenly and the top turn lightly golden and bubbly.

Blend the Creamy Base

Combine the softened cream cheese, sour cream, and mayonnaise in a mixing bowl. Stir until completely smooth, with no visible lumps.

Use a spatula or wooden spoon to press the mixture against the bowl’s sides. Ensure the base is well blended so the seasonings and artichokes will distribute evenly throughout the dip later.

Mix in the Cheeses and Seasonings

Add the grated Parmesan, shredded mozzarella, minced garlic, salt, black pepper, and red pepper flakes to the bowl. Stir thoroughly until everything is evenly incorporated.

Make sure no pockets of cheese or seasoning remain. This step builds flavor and guarantees each bite has a balanced mix of cheese and spice.

Fold in the Artichoke Hearts

Chop the drained artichoke hearts into small, bite-sized pieces. Gently fold them into the cheese mixture using a spatula. Lift and turn the mixture rather than stirring aggressively to keep some texture.

Ensure the artichokes are evenly dispersed so every scoop of dip contains tender artichoke pieces.

Transfer to the Baking Dish

Spoon the prepared mixture into your oven-safe baking dish. Spread it into an even layer, smoothing the top with your spatula.

Avoid overfilling the dish so bubbling cheese doesn’t spill over while baking. Leveling the surface helps the dip cook uniformly and promotes a nicely browned top.

Bake Until Hot and Bubbly

Place the baking dish on the center rack of the preheated oven. Bake for 20–25 minutes until the dip is hot and bubbling around the edges.

Look for a lightly golden top. If you want a slightly crispier surface, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest, Garnish, and Serve

Remove the dish from the oven using an oven mitt and set it on a heat-safe surface. Let the dip rest for about 5 minutes to thicken slightly and avoid burning mouths.

Sprinkle with chopped fresh parsley if using. Serve warm with bread, crackers, or vegetable sticks for dipping.

Ingredient Swaps

• Use Greek yogurt in place of sour cream for extra protein and a lighter tang; swap part of the cream cheese with ricotta or cottage cheese (blended) for a lighter texture.
• For dairy-free/vegan: choose plant-based cream cheese, sour cream or yogurt, and shredded vegan mozzarella; use a vegan Parmesan-style cheese or nutritional yeast.
• Replace mayonnaise with more sour cream or yogurt if you dislike mayo, or use olive-oil mayo for a different flavor.
• Mix up cheeses with what you have: Romano, Asiago, Gruyère, or sharp cheddar can stand in for part or all of the Parmesan/mozzarella.
• Add-ins: chopped frozen spinach (thawed and squeezed dry), roasted red peppers, or cooked bacon or pancetta for extra flavor and texture.

You Must Know

– Doneness – If you’re not sure it’s ready: Look for a firmly bubbling edge and a lightly golden top across at least 70–80% of the surface after about 20–25 minutes at 190°C / 375°F.

If the center still looks pale and loose, give it another 3–5 minutes until it gently jiggles but doesn’t slosh.

– Troubleshoot – When the dip turns out greasy or separated: Gently stir the dip right after the 5‑minute rest to reincorporate any oil pooling on top, then let it sit another 2-3 minutes.

This re-emulsifies the melted cheeses and fats so the texture feels creamy, not oily.

• Scale – For a larger crowd: For 10–12 servings, multiply all ingredients by 1.5 (e.g., 400 g artichokes → 600 g, 225 g cream cheese → ~340 g) and use a 23×33 cm (9×13‑inch) dish; expect total time in the oven to increase to about 30–35 minutes until hot and bubbling in the center.
• Flavor Boost – For deeper, more complex flavor: Stir in 30–60 g extra Parmesan and an additional 1 clove garlic, then top the dish with 20–30 g reserved mozzarella before it goes in the oven so you get a more pronounced cheesy crust and a sharper, nuttier bite once it’s lightly browned.
• Make-Ahead – If preparing the day before: Chill the assembled dip tightly covered for up to 24 hours, then put it straight into a 190°C / 375°F oven and add 5–10 minutes to the usual 20–25 minutes, checking that the center is piping hot and reading at least 74°C / 165°F for food safety.

Serving Tips

• Serve bubbling hot with sliced baguette, pita chips, or sturdy crackers.
• Offer fresh veggie sticks—carrots, celery, bell pepper—for a lighter dipping option.
• Spoon into mini ramekins for individual appetizer portions at parties.
• Top with extra Parmesan and broil briefly for a browned, restaurant-style finish.
• Pair with crisp white wine or sparkling water with lemon to cut richness.

Storage & Make-Ahead

This dip keeps in the fridge for up to 4 days in an airtight container.

You can assemble it a day ahead, cover, and refrigerate, then bake before serving, adding 5–10 minutes if cold.

It also freezes well for 1–2 months.

Thaw overnight in the fridge before baking.

Reheating

Reheat artichoke dip gently in a 160°C (325°F) oven, stirring once.

Alternatively, warm individual portions in the microwave at 50–70% power, or on the stovetop over low heat, stirring frequently.

Game‑Day Party Favorite

Warm from the oven and still bubbling at the edges, baked artichoke dip turns any coffee table into the best seat in the house on game day.

I set the dish down and it instantly becomes huddle central—steam curling up, scent of garlic and Parmesan cutting through the noise of the TV.

You break into the golden top with a cracker and the cheese stretches, soft and velvety, pulling up tender bits of artichoke.

I love how everyone leans in at once, hands brushing as we scoop.

It’s creamy, salty, a little peppery heat at the back of each bite, perfect between big plays.

While wings and chips come and go, this is the dish people park beside and don’t leave.

Final Thoughts

Give this baked artichoke dip a try the next time you need an easy, crowd-pleasing appetizer—it comes together quickly and always disappears fast.

Feel free to tweak it with your favorite add-ins, like spinach, bacon, or extra cheese, to make it your own.

Frequently Asked Questions

Can I Freeze Baked Artichoke Dip, and How Does It Affect Texture?

You can freeze it, but I don’t recommend it. When you thaw and reheat, the creamy base turns grainy, weeps liquid, and loses that lush, silky mouthfeel that makes each warm, savory scoop feel comforting.

Is This Recipe Suitable for Gluten-Free or Low-Carb Diets?

Yes, it’s naturally gluten‑free and low‑carb, as long as you serve it thoughtfully. I’d nestle beside it crisp cucumber rounds, sweet pepper strips, and juicy celery sticks instead of bread, letting creamy warmth meet fresh crunch.

What Are Some Kid-Friendly Dippers That Pair Well With This Dip?

You can offer warm pita triangles, buttered toast fingers, crunchy carrot coins, cucumber rounds, mild tortilla chips, and soft breadsticks. I’d add sweet bell pepper strips—their juicy snap makes each creamy, melty bite feel extra cozy.

How Can I Make This Artichoke Dip More Budget-Friendly?

You can make it cheaper by swapping half the cream cheese with plain yogurt, using store-brand cheeses, and frozen artichokes. I’d grate my own cheese, then serve it warm with toasted, day-old bread.

Can I Scale This Recipe for a Large Crowd or Catering Event?

You can absolutely scale it; I’d multiply everything, bake in several shallow pans, and rotate them. I’d watch for bubbling edges, golden tops, and that rich, garlicky aroma filling the kitchen.