Artichoke Dip Bake is my go-to when I want a hot, cheesy dip that feels familiar and a little special at the same time. It’s creamy, savory, and rich, with those little bites of artichoke that keep it from tasting flat.
This version is extra creamy thanks to a mix of cream cheese, sour cream, and mayo, plus a good hit of garlic and lemon to keep it bright. I also like the mix of Parmesan and mozzarella here—Parmesan for bite, mozzarella for that stretchy melt.
I serve this as a easy shareable appetizer with crackers and toasted baguette slices, and it’s especially handy for casual get-togethers. It’s also one of those dips that holds up well on the table for a while, which I appreciate.
Why You’ll Love This Recipe
Fast and easy: It comes together quickly with simple ingredients, and the oven does the rest.
Rich and creamy: The cream cheese base makes it thick and scoopable, not runny.
Cheesy top: That mozzarella-Parmesan topping bakes into a bubbly layer that’s hard to stop picking at.
Great for sharing: This is made for setting in the middle of the table with a pile of crackers and chips.
Easy to tweak: You can keep it classic, or add spinach or jalapeños depending on who’s coming over.
Ingredients You’ll Need
Dip
- Artichoke hearts: I use canned artichoke hearts most of the time. Just make sure they’re drained really well and patted dry so the dip doesn’t get watery.
- Cream cheese: Softened cream cheese mixes in so much easier. Full-fat gives you the creamiest texture, but you can use reduced-fat if that’s what you keep around.
- Sour cream: This keeps the dip tangy and smooth. Greek yogurt works too if you want it a little lighter.
- Mayonnaise: Mayo makes the dip richer and helps it bake up creamy instead of chalky. If you’re not a big mayo fan, don’t worry—it doesn’t taste like straight mayo once it’s baked.
- Parmesan: Grated Parmesan adds that salty, sharp flavor that makes artichokes taste extra good. Pre-grated is fine here.
- Mozzarella: Shredded mozzarella is my favorite for the melt. I usually grab low-moisture, part-skim because it browns nicely.
- Garlic: Fresh minced garlic is best here. If you’re sensitive to raw garlic bite, baked garlic in a dip like this mellows out a lot.
- Lemon juice: Don’t skip it. It keeps the whole dip from feeling too heavy.
- Kosher salt: The right amount depends a little on your cheeses and whether your artichokes are plain or marinated. I usually start a little light if I’m using marinated artichokes.
- Black pepper: Simple, but it matters. Freshly ground is nice if you have it.
- Red pepper flakes (optional): Adds a little heat in the background. I use it when I’m serving adults, and skip it for picky eaters.
Topping
- Mozzarella: A little extra on top gives you that gooey, bubbly finish that looks (and tastes) right for a baked dip.
- Parmesan: This helps the top get a little more golden and adds a salty bite.
To Serve
- Crackers: Use something sturdy so it doesn’t snap in the dip. I like wheat crackers or simple water crackers.
- Toasted baguette slices: Great if you want a more “appetizer platter” feel. Toasting helps them hold up.
- Tortilla chips: This is my pick for casual parties. Thicker chips work best.
- Fresh parsley (optional): Totally optional, but it makes the dip look a little fresher and cuts the richness a bit.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Lightly grease a 9-inch pie dish or an 8-inch baking dish.
- Prep the artichokes: Drain the artichokes very well, then pat them dry with paper towels. Chop them into bite-size pieces.
- Mix the dip: In a bowl, mix the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, lemon juice, salt, pepper, and red pepper flakes (if using) until smooth.
- Add the artichokes: Fold the chopped artichokes into the dip mixture until they’re evenly mixed in.
- Fill the dish: Spread the mixture evenly in the prepared baking dish.
- Add the topping: Sprinkle the mozzarella and Parmesan over the top.
- Bake: Bake for about 22 to 28 minutes, until hot and bubbly and lightly golden around the edges.
- Rest and serve: Let the dip rest for 5 minutes before serving. Garnish with parsley if you’d like.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the artichokes really well. This is the biggest thing. If they’re still wet, the dip can end up looser than you want.
Use marinated artichokes if you want more flavor. They add a little extra seasoning and tang. If you go this route, I usually reduce the added salt a bit.
Soften the cream cheese first. If it’s still cold, you’ll fight lumps. Room temp cream cheese mixes in fast and smooth.
Broil at the end if you want more color. One to two minutes is enough, and it can go from golden to too dark quickly, so keep an eye on it.
Add spinach or jalapeños if you want a twist. A cup of chopped spinach makes it feel a little more “dip-and-snackable,” and jalapeños give it a nice kick.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Crackers and baguette: I like putting out both so people can choose. The baguette is great for bigger scoops, and crackers are easier for snacking.
- Veggie tray: Crisp veggies like bell peppers, celery, and cucumber slices are good if you want something fresh on the side. They also help break up all the cheese.
- Charcuterie-style board: Add olives, sliced salami, and a few pickles or pepperoncini. It turns the dip into more of a full appetizer spread.
- Sandwich night: Serve it alongside simple sandwiches like turkey and provolone or a basic Italian sub. It makes an easy, casual dinner situation.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I just cover the baking dish, or transfer to a container if I need the dish back.
To reheat, warm individual portions in the microwave, or reheat the whole dish in the oven until hot again. If the top looks a little dry, a small sprinkle of mozzarella helps.
You can also make this recipe ahead by mixing it up and spreading it into the baking dish, then covering and refrigerating it until you’re ready to bake. When baking from cold, plan on a few extra minutes in the oven.
If you want it to last longer, you can freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat until warmed through.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I keep baked artichoke dip from getting watery?
Drain the artichokes really well and pat them dry before chopping. That one step makes the biggest difference.
Can I use marinated artichoke hearts?
Yes, and they’re really good here. Just know they can be saltier than plain canned artichokes, so I’d reduce the added salt a bit and taste the mixture before baking.
Can I swap Greek yogurt for sour cream?
You can. Plain Greek yogurt works well and keeps the dip creamy, just a little lighter and tangier than sour cream.
How do I know when it’s done baking?
The dip should be hot and bubbly, and the edges will look lightly golden. If the center still looks cool and barely moving, give it a few more minutes.
Can I add spinach or jalapeños?
Yes. Stir in about a cup of chopped spinach (fresh or thawed and squeezed dry) or a couple tablespoons of chopped jalapeños, depending on how spicy you want it.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Artichoke Dip Bake
INGREDIENTS
Dip
- 1 can 14 oz artichoke hearts drained and chopped
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 2 tsp kosher salt
- 1 4 tsp black pepper
- 1 4 tsp red pepper flakes optional.
Topping
- 1 2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese.
To Serve
- crackers
- toasted baguette slices
- tortilla chips
- fresh parsley for garnish optional.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- lightly grease a 9 inch pie dish or 8 inch baking dish
- drain artichokes well and pat dry then chop.
Mix and Bake
- In a bowl mix cream cheese sour cream mayonnaise Parmesan mozzarella garlic lemon juice salt pepper and optional red pepper flakes until smooth then fold in chopped artichokes
- spread mixture evenly in the baking dish and top with topping cheeses
- bake until hot and bubbly and lightly golden around the edges about 22 to 28 minutes
- rest 5 minutes before serving and garnish with parsley if using.
