Baked artichoke dip is one of those appetizers I make when I want something creamy, cheesy, and a little salty in the best way. It’s rich, simple, and it tastes like the kind of snack you keep going back to.
My take is spinach-free and very straightforward: artichokes, garlic, lemon, and a mix of cheeses that bake up hot and bubbly. It’s got that classic comfort-food feel, but the artichokes keep it from feeling too heavy.
I like serving this right in the baking dish with toasted baguette or tortilla chips, plus some crunchy veggies on the side. It’s especially good for casual get-togethers, holidays, and any time you need an easy appetizer dip.
Why You’ll Love This Recipe
Fast and easy: It’s a quick mix-and-bake recipe, and you don’t need any fancy ingredients.
Hot and bubbly: The top gets lightly browned while the inside stays creamy and scoopable.
Classic cheesy flavor: Parmesan brings that sharp, salty bite, and mozzarella keeps it stretchy and mellow.
Spinach-free: If you want a straight-up artichoke dip without greens, this one keeps it simple.
Easy to make ahead: You can assemble it in advance and bake when you’re ready to serve.
Ingredients You’ll Need
Dip Base
- Artichoke hearts: I use canned artichoke hearts here. Drain them really well so the dip stays thick instead of watery, then chop them into bite-size pieces.
- Mayonnaise: This is what makes the dip taste rich and classic. If you’re not a big mayo person, you can swap part of it with softened cream cheese (more on that in the tips).
- Sour cream: Adds a little tang and keeps the dip from feeling flat. Full-fat sour cream holds up best when baked.
- Parmesan: I like grated parmesan (the kind that blends right in). It gives the dip that salty, savory edge.
- Mozzarella: Shredded mozzarella makes the dip gooey and stretchy. Low-moisture mozzarella is the easiest and melts smoothly.
- Garlic: Fresh minced garlic is best here. It’s a small list of ingredients, so the garlic really shows up.
- Lemon juice: Just a little brightens everything up. It helps the dip taste less heavy.
- Kosher salt: Go a little lighter if you’re using marinated artichokes or a very salty parmesan.
- Black pepper: A simple finish that works with the cheeses and garlic. Freshly ground is nice if you have it.
Topping and Serving
- Parmesan (for the top): This extra sprinkle helps the top brown a bit and adds that salty bite right where you taste it first.
- Fresh parsley: Totally optional, but I like the little pop of color and freshness at the end.
- Chips, bread, crackers, or veggies: Tortilla chips and toasted baguette slices are my go-tos. Crunchy cucumber sticks, bell pepper strips, or celery are great if you want something lighter.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Lightly grease a 1-quart baking dish.
- Prep the artichokes: Drain the artichoke hearts very well, then chop them. If they seem wet, pat them dry with paper towels.
- Mix the base: In a medium bowl, stir together the mayonnaise, sour cream, parmesan, mozzarella, garlic, lemon juice, salt, and pepper until evenly combined.
- Add the artichokes: Fold in the chopped artichokes until they’re coated and spread through the mixture.
- Fill the dish: Spread the dip into the prepared baking dish and smooth the top.
- Bake: Sprinkle the top with a little parmesan, then bake for about 25 minutes, until hot and bubbling and the edges are lightly browned.
- Rest and serve: Let the dip rest for about 5 minutes so it thickens slightly, then garnish with parsley and serve warm with chips, bread, crackers, or veggies.
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 that keeps the dip from turning loose. I usually let them sit in a strainer for a few minutes, then chop.
Chop them to your liking. If you like a smoother dip, chop the artichokes smaller. If you want more texture, leave a few bigger pieces.
Swap in cream cheese if you want it thicker. Replacing about half the mayonnaise with softened cream cheese makes the dip a little sturdier and richer.
Go easy on the salt if needed. Parmesan, mayo, and marinated artichokes can all bring salt. Taste the mixture before you bake if you’re not sure.
Add a little heat if that’s your thing. A pinch of cayenne or about 1/4 teaspoon crushed red pepper flakes is enough to wake it up without changing the whole dip.
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
- Toasted baguette: Slice a baguette, brush lightly with olive oil, and toast until crisp. It holds up well and gives you a good scoop.
- Tortilla chips: This is the easiest party option and it’s always a hit. I like thicker restaurant-style chips so they don’t break.
- Veggie tray: Serve with bell pepper strips, cucumber spears, celery, or snap peas. The crunch is nice next to the creamy dip.
- Crackers: Use something sturdy like wheat crackers or pita crackers. The salty ones are especially good here.
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. The dip will firm up when it’s cold, which is normal.
To reheat, I usually warm individual portions in the microwave, or put the whole dish back in a 350°F oven until heated through. If the top starts browning too much, cover it loosely with foil.
You can also make this recipe ahead by assembling the dip, covering it tightly, and refrigerating up to 24 hours before baking. When you bake it cold from the fridge, it may need about 5 extra minutes.
If you want to keep it longer, freeze individual portions or freeze the baked dip in an airtight container. Thaw in the fridge overnight before reheating.
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 very well, and don’t skip that step. If they seem wet after draining, pat them dry before chopping.
Can I use marinated artichokes instead of plain?
Yes, and they’re really good here. Just taste for salt first and consider cutting back the added salt since marinated artichokes can be pretty salty.
Can I make this without mayonnaise?
You can swap some or all of the mayo for softened cream cheese. The flavor changes a bit (more tangy and rich), but it bakes up thick and creamy.
How do I know when it’s done baking?
Look for bubbling around the edges and a lightly browned top. The center should be hot, and it will thicken more after it rests for a few minutes.
Can I add spinach to this dip?
You can, even though this version is spinach-free. If you add spinach, make sure it’s squeezed very dry (especially if it’s frozen) so you don’t water the dip down.
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
INGREDIENTS
Dip Base
- 1 can 14 oz artichoke hearts drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 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.
Topping and Serving
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped fresh parsley for garnish
- tortilla chips
- toasted baguette slices
- crackers
- or vegetable sticks.
INSTRUCTIONS
Mix
- heat oven to 350 F
- lightly grease a 1 quart baking dish
- drain artichokes well and chop
- in a bowl mix mayonnaise
- sour cream
- parmesan
- mozzarella
- garlic
- lemon juice
- salt
- and pepper until evenly combined
- fold in chopped artichokes
- spread mixture into prepared dish and smooth the top.
Bake and Serve
- sprinkle top with parmesan
- bake until hot and bubbling and edges are lightly browned about 25 minutes
- rest 5 minutes to thicken slightly
- garnish with parsley and serve warm with chips bread or veggies.
