Artichoke Dip Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
Hot and cheesy artichoke dip is a simple yet delicious appetizer recipe to have on hand. Just mix everything together, spread into a dish and bake!

Updated: Mar. 19, 2024

If the artichokes are your favorite part of a spinach-artichoke dip, you may find that the spinach only gets in the way of that bold artichoke flavor you love. No problem, we’ve got an easy fix. Make artichoke dip instead!

Artichopke dip is is basically the same recipe, but without the greens. Our simple recipe capitalizes on unadulterated artichoke flavor with minimal ingredients and prep time—which means no time spent squeezing out the liquid from previously frozen and thawed spinach!

Here’s how to make artichoke dip for your potlucks, parties and game-day gatherings.

Ingredients

  • Canned artichokes: Rinsed, drained and chopped artichokes make the base of this hot dip recipe. Canned artichokes are easy to chop using a sharp knife and a cutting board. You can also use a food processor to get the job done quickly.
  • Mayonnaise: For the best flavor, don’t use a reduced-fat mayo in artichoke dip. If you don’t already have a jar on hand, choose one of the best mayonnaise brands as tested by our Test Kitchen pros.
  • Parmesan cheese: Grated Parmesan cheese melts beautifully into the mayo and artichokes. Our recipes calls for 1/3 to 1/2 cup cheese—use as much as makes you happy. Here’s how to grate cheese at home for the best results.

Directions

Step 1: Combine the ingredients

Mixing artichokes, mayonnaise, Parmesan in a small bowlTMB Studio

Preheat the oven to 350°F. In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and hot sauce.

Step 2: Transfer the dip to a baking dish

Artichoke Dip mixture is transferred to a baking dishTMB Studio

Transfer to a greased 1-quart baking dish. Sprinkle with paprika if desired.

Step 3: Bake the artichoke dip

Artichoke Dip served with crackers in a large white plateTMB Studio

Bake the artichoke dip, uncovered, for 20 to 25 minutes or until the top is lightly browned. Serve warm with crackers.

Artichoke Dip Variations

  • Take the spice up a notch: Increase the amount of hot sauce from a dash to a few dashes, or add chopped jarred jalapenos for flavor and heat.
  • Add spinach: If you miss the spinach, you can easily turn this recipe into the familiar spinach-artichoke dip. Add frozen chopped spinach that you’ve thawed and squeezed dry. A little softened cream cheese wouldn’t hurt, either!
  • Swap out the cheese: Try using a combination of grated Parmesan and shredded mozzarella (and, if you can, grate your own cheese for the meltiest results).
  • Top with a garnish: Thinly sliced green onions or halved cherry tomatoes would add a little freshness, color and texture on top of the baked artichoke dip.

How to Store Artichoke Dip

Keep leftover artichoke dip in an airtight container in the fridge for three to four days. When you want some more, reheat it gently in the microwave, or pop the baking dish back into the oven if you have a little more time on your hands. Just be sure to take the baking dish out of the fridge to let the glass (and the leftover dip) come to room temperature before putting it in the oven (cold containers placed into a hot oven can crack or even explode!).

Can you make artichoke dip ahead of time?

Artichoke dip is easily prepared the day ahead. Simply whip up the recipe, transfer to a baking dish, and store (covered) in the fridge overnight. Pull the unbaked artichoke dip out of the fridge 30 to 45 minutes before baking to let the dip come to room temperature. If necessary, add a few extra minutes of baking time to make sure the dip is golden and cooked through. Since this dip is mayo-based, we don’t recommend freezing it.

Artichoke Dip Tips

Artichoke Dip and crackers in a large white place on a tableTMB Studio

What do you serve with artichoke dip?

There are plenty of vessels you can use to get artichoke dip out of the baking dish and into your belly. Buttery crackers, pretzels, baguette slices, pita chips, crunchy veggies like celery or carrots, bagel chips and tortilla chips are all great options. Pick a few, or gather them all and try a bite with each.

Artichoke dip would also be delicious and even more beautiful served inside a bread bowl.

When can you serve artichoke dip?

Artichoke dip would be the perfect dip to add to a spread of Super Bowl appetizers alongside chicken wings, ham and Swiss sliders and beer dip. Even if it’s not game day, a hot and flavorful dip like this would make a lovely addition to wintery potlucks, holiday parties and other casual get-togethers.

Watch how to Make Artichoke Dip

Artichoke Dip

Prep Time 30 min
Yield 2 cups.

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup mayonnaise
  • 1/3 to 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • Dash hot pepper sauce
  • Paprika, optional
  • Assorted crackers

Directions

  1. In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired.
  2. Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

Nutrition Facts

2 tablespoons: 117 calories, 12g fat (2g saturated fat), 6mg cholesterol, 168mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.

Crackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. —Mrs. William Garner, Austin, Texas