Erin’s Recipe Rundown
Texture: Gooey and creamy, perfect for dipping.
Taste: Cheesy and EXTRA flavorful from the marinated artichoke hearts!
Ease: Easy to throw together with simple ingredients.
Top Tips: I usually make this dip in advance then bake it just before serving — I love appetizers like this so you can assemble it and clean up all the dishes before guests arrive!
Would I make these again? Yes! This hot artichoke dip is my GO-TO recipe any time I have to bring a dish to a party to share. It is a huge crowd-pleaser and always disappears quickly!
xoxo erin
This post was originally published in 2014. It was updated with new photos and instructions in September 2024.
The best hot artichoke dip! EVERYONE always asks for this recipe! It’s perfect for any kind of party or gathering.
Baby shower? Birthday party? Super Bowl party? New Years Eve appetizer? Holiday pre-meal snack? This dip is the ultimate party appetizer for any occasion! It’s always the answer to the age-old question, “What should I bring to eat?”
Featured Comment
From Renea: “We have to double this recipe every time! Our adult children “fight over” who got the most! You must be present when it comes out of the oven or you are out of luck :-)) thx for sharing”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Hot Artichoke Dip
- Make-Ahead/Storage/Freezing Instructions
- Can this hot artichoke dip be made dairy-free?
- Can I use frozen artichokes in this recipe?
- What kind of Parmesan cheese is best?
- Recipe Tips
- More Favorite Appetizers
- The Best Hot Artichoke Dip Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this hot artichoke dip. Jump to the recipe card below for the exact measurements.
- Marinated artichoke hearts: You’ll want to make sure they are marinated rather than just canned as that is where a lot of the amazing flavor in this artichoke dip recipe comes from. They are usually sold in jars near the olives.
- Cream cheese/sour cream/mayonnaise: These three ingredients provide the base for the dip. They make the dip perfectly creamy and give it a nice balanced flavor.
- Grated parmesan cheese: I like to buy fresh grated Parmesan cheese that comes in a tub in the refrigerated section of the grocery store. You can often find it near the nicer cheeses. Fresh Parmesan works better than the shelf stable kind.
How to Make Hot Artichoke Dip
Here’s an overview of how to make this dip. You can jump to the recipe for the full instructions!
- In a large bowl: Mix together the cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add ingredients: Mix the Parmesan cheese and marinated artichoke hearts into the mixture until well-combined.
- Smooth into dish: Add the mixture to the baking dish. At this point you can bake the artichoke dip right away or refrigerate it and bake just before serving.
- Bake: Bake at 350°F for 25-30 minutes. You want it slightly brown plus hot and bubbly. Serve immediately with chips, gluten-free bread, or whatever you like!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: It’s such a great make-ahead appetizer! You can mix all the ingredients together, smooth into the baking dish, and cover tightly for refrigeration. Keep it prepped in the fridge for up to 2 days before baking.
To Store: Let the dip cool completely then store in an airtight container in the fridge. It can be stored in the refrigerator for up to 4 days.
To Freeze: Cool the dip completely, then store in an airtight container in the freezer for up to 3 months. Thaw in fridge overnight before reheating.
To Reheat: You can reheat the dip in the microwave for 20-30 seconds or in the oven at 350°F until hot and bubbly, usually 20 minutes. Whether using the microwave or oven, it’s best to stir the dip occasionally so that it reheats evenly.
Can this hot artichoke dip be made dairy-free?
Unfortunately, this dip doesn’t work well with dairy-free substitutions. Instead, try this dairy-free spinach artichoke dip! It’s just as delicious and designed to be dairy-free!
Can I use frozen artichokes in this recipe?
Yes, you can definitely use frozen artichokes, but they don’t pack as much flavor. I love using the marinated artichoke hearts because they add so much flavor to the dip! They’re usually sold in jars near the olives.
What kind of Parmesan cheese is best?
I like to use higher quality, fresh grated Parmesan cheese (like the kind from Trader Joe’s) so it melts into the dip. It’s usually in the refrigerated section of the grocery store, near the nicer cheeses. Lower quality, shelf-stable Parmesan cheese typically has anti-caking agents added which causes the dip to become grainy.
Recipe Tips
- Let your cream cheese sit out and reach room temperature to make it easier to blend the dip together.
- You can also use fresh cloves of garlic to season this artichoke dip. Just make sure to use a garlic press and sauté the garlic for a few minutes before adding it to the dip.
- If you want to lighten up this recipe, you can use Greek yogurt instead of sour cream, and light cream cheese instead of regular. However, it won’t be as rich and creamy!
More Favorite Appetizers
The Best Hot Artichoke Dip
Video
Ingredients
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 cups chopped marinated artichoke hearts drained
- 1 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined.
- Add the remaining ingredients and mix.
- Spoon the mixture into a 9×9 or 9×13 baking dish. Bake at 350°F for 25-30 minutes, until slightly browned and hot/bubbly. Serve immediately with tortilla chips or gluten-free bread. Enjoy!
Hi
If I wanted to add another cheese on top of this dip, which shredded cheese would you recommend ? Also how much spinach can you add to this recipe ?
Hi Karen, thank you for your questions! You could try mozzarella or extra Parmesan. We don’t typically add spinach to this recipe, but you could try adding 1 10-ounce package of frozen chopped spinach (defrosted). We’d love to hear how it goes!
I’m excited to try this! Can you make it in a crockpot?
Hi there, we haven’t tried it in the crockpot, but it might be worth a try! If you decide to test it out, we’d love to hear how it goes!
Can I add fresh crab meat to this recipe?
Hi Bonnie, we haven’t tried that addition before. If you decide to give it a try, we’d love to hear how it goes!
Aloha, this dip was easy to make and eat too. It was delicious, mahalo for sharing this recipe with us!
Thank you for taking the time to share your kind review, Susan! We’re so glad you all enjoyed the dip!
This is excellent! In addition to making a great dip, I like to make French baguette (I make the dough in the bread machine) and we eat it as the filling on mini sandwiches. Great meal with soup!
We’re so happy you enjoyed it, Mimi! Thanks for the tips!
I made this for our New Years get-together at our senior condo. Got many good comments. I really prefer this to the dip with spinach. Also easier.
What can I do if I made a mistake and bought canned artichoke?
You can still use canned artichoke hearts. The marinated artichoke hearts just lend a little more flavor.
Been making a version of this for years, just wanted to add a comment that if you are going vegetarian, this makes for a great dinner (just change the serving size). Personally, we love it with Triscuits or ice-cold slices of cucumber! YUM!
I’d eat this for dinner any day too! So glad you like the recipe. Thanks for the comment!
I a planning to make the recipe for a gathering today and I have a question: Could I add a can of green chilis?
Yes that would be delicious!
My family just loved your recipe! I lost mine oven time and yours was close to what I was hoping for! Well it’s my new favorite! Thank you! PJ in Utah
I’m so glad it turned out like you were hoping it would! It’s our favorite too 🙂
Merely wanna say that this is extremely helpful, Thanks for taking your time to write this.
Absolutely fabulous!!! Thank you for an incredible recipe. My fiancé is recovering from knee replacement surgery and he has not wanted to eat. Lemon bars were his favorite until I made these…now your lemon dream bars are! And he snarfed them up :-). Thank you!
I am going camping and looking for appetizers to make on the fire. Could this be baked ahead and then heated over the fire? Also, have you ever added spinach? Thank you!
Yes I think that should work great! I don’t usually add spinach myself. But I think that would be delicious! I would saute the spinach and squeeze out any excess liquid. I hope this helps!
How many guests would the recipe for dip serve?
I find this serves about 8 people!
I’ve made this many times so good!
I how ever make mine with pitta bread I cover it with a butter garlic spread and bake then cut into small pizza pie slices! Please give it a try! Just added flavor and always a hit!
I’m so glad you like the recipe! That sounds delicious with the pita bread. Thanks for the comment!