This artichoke dip is one of those recipes that just works every time. It is creamy, cheesy, and easy enough to make on a busy day. I usually make it when I need something quick but still want it to feel a little special. It comes together fast and smells so good while baking.
This dip is perfect for family nights, parties, or even random snacking. You can scoop it with crackers, bread, or veggies and it always tastes right. It feels cozy, simple, and honestly kind of fancy without trying too hard. This is the kind of dip that disappears before you even sit down.
Ingredients You Will Need
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
I like to add a little extra Parmesan on top because cheese makes everything better. Sometimes I even sprinkle a little paprika just for fun.
Step by Step Instructions
Step 1: Prep the Artichokes
Drain the artichoke hearts really well. I usually pat them dry with a paper towel because too much water makes the dip runny. Chop them into small pieces. Tiny bites are best so every scoop has cheese and artichoke together.
Step 2: Mix Everything Together
In a medium bowl, add the mayonnaise, sour cream, mozzarella, Parmesan, and minced garlic. Stir until it is all combined. Then add the chopped artichokes and mix again. Taste a little and add salt and pepper. I always sneak a small taste and it makes me happy already.
Step 3: Bake the Dip
Preheat the oven to 375 degrees Fahrenheit. Spread the dip in a small baking dish. I like to use a glass one because it browns nicely on the edges. Bake for 25 to 30 minutes. You will see the top get golden and bubbly. That is when it is ready.
Step 4: Serve and Enjoy
Take the dip out of the oven and let it cool for a few minutes. Sprinkle green onions or parsley if you want it to look fancy. Serve it with crackers, bread slices, tortilla chips, or even fresh veggies. Everyone will come back for more. I never even get a second because my family is faster than me.
Meal Prep Tips
Making dips ahead of time can save a lot of stress and make parties or weeknights so much easier. Here are some tips to prep this artichoke dip before you need it:
- Chop the artichoke hearts and garlic a day in advance. Store them in a small airtight container in the fridge.
- Mix the dip ingredients together in a bowl and cover it. Keep it in the fridge for up to 24 hours before baking.
- Assemble the dip in the baking dish ahead of time. Cover tightly with foil and refrigerate. Bake it when you are ready to serve.
- For portion control or smaller gatherings, divide the dip into smaller ramekins. They can bake individually and everyone gets a perfect serving.
Storage Tips
If you have leftovers, storing them properly keeps the dip fresh and delicious. Here is how to handle leftovers:
- Let the dip cool completely before covering it and putting it in the fridge. It will keep well for 3 to 4 days.
- Store leftovers in an airtight container. Avoid keeping it in the baking dish if it is glass or ceramic to prevent cracking.
- Reheat in the oven at 350 degrees Fahrenheit until warm and bubbly. You can also microwave small portions for a quick snack.
- You can freeze the dip in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can mix the dip ingredients and even assemble it in the baking dish a day before. Keep it covered in the fridge and bake it when you are ready to serve.
Can I use frozen artichokes instead of canned?
You can, but make sure to thaw and drain them very well. Frozen artichokes hold more water, so pat them dry to avoid a runny dip.
Can I make this dip in a slow cooker?
Yes, put all the ingredients in a slow cooker on low for 1 to 2 hours. Stir occasionally and serve warm.
Can I add other cheeses?
Absolutely. Some shredded cheddar or cream cheese works well and makes the dip extra creamy and cheesy.
How long does leftover dip last?
Store leftovers in an airtight container in the fridge for 3 to 4 days. You can also freeze the dip for up to 2 months. Reheat before serving.
Creamy Artichoke Dip Recipe Card
Creamy Artichoke Dip
Ingredients
- 1 can artichoke hearts 14 ounces drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- Salt to taste
- pepper to taste
Optional:
- onions chopped green
- parsley for garnish
Instructions
- Drain the artichoke hearts well and chop into small pieces. Pat dry if needed to avoid a runny dip.
- In a medium bowl, combine mayonnaise, sour cream, mozzarella, Parmesan, and minced garlic. Stir well. Add the chopped artichokes and mix again. Season with salt and pepper.
- Preheat oven to 375 degrees Fahrenheit. Spread the mixture in a small baking dish. Bake for 25 to 30 minutes until the top is golden and bubbly.
- Let the dip cool a few minutes. Sprinkle with chopped green onions or parsley if desired. Serve with crackers, bread slices, tortilla chips, or fresh veggies.
Notes
- Make the dip ahead of time and refrigerate; bake when ready.
- Use a glass or ceramic baking dish for even browning.
- For extra flavor, sprinkle a little paprika or add shredded cheddar.
- You can also make it in a slow cooker on low for 1 to 2 hours.
- Add cooked bacon bits for a smoky flavor.
- Mix in some spinach for a spinach artichoke twist.
- Use Greek yogurt instead of sour cream for a lighter version.
- Try a mix of mozzarella and gouda cheese for extra richness.
This artichoke dip is one of those recipes you keep coming back to. It is easy, creamy, and always a hit no matter who you serve it to. I like how simple it is and how it still feels special on the table. There is never much left at the end, and that always tells me it was a good choice.
If you need something quick that everyone will enjoy, this dip does the job. It works for busy days, relaxed nights, or when guests show up hungry. It is warm, cheesy, and just feels right. This is the kind of recipe that earns a permanent spot in your favorites.
