The Best Hot Artichoke Dip

Meaningful Eats

8 servings

The best hot artichoke dip! EVERYONE always asks for this recipe! It’s perfect for any kind of party or gathering.

This tried-and-true recipe was originally published in 2014 and is one of my #1 appetizer recipes today. This family favorite is easy-to-make and has a great make-ahead option!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 30

Author Erin Collins

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 9x9 or 9x13 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!

Video

Notes

Artichoke hearts: Be sure to use jarred marinated artichoke hearts (and not canned artichoke hearts) for maximum flavor.

Parmesan: I like to use a higher quality, freshly grated Parmesan cheese (like the kind from Trader Joe's) so it melts into the dip.

To Make-Ahead: Mix all the ingredients together, smooth into the baking dish, and cover tightly. Store 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 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: 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, stir the dip occasionally so that it reheats evenly.

Nutrition