Artichoke Dip Recipe

Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it’s gone!

Our family loves appetizers for dinner! This hearty Rotel Dip recipe is pure comfort food. We’ve also made these easy Crab Puffs as our meal, making everyone happy!

Artichoke dip baked in a square dish and served with triscuits.


Why this Recipe Works

Baked Artichoke Dip scooped with crackers or crusty bread is one of life’s little joys. What’s a party or a potluck without a big serving bowl full of bubbly Artichoke Dip to share?

I never know when I make a dip recipe if I’m doing it because I crave the ingredients of the dip, or I want an excuse to eat the crackers!

Clearly, with this recipe, it’s about the dip.

  • Those salty and vinegary artichokes mixed with cream cheese, mayo and mozzarella? Heaven.
  • And I can’t forget about the garlic. The more garlic the better, I say.
  • Easy to bake or microwave!

Although, I do still love snacking on crackers whenever I get the chance. I never realized how much I love Triscuits until I entered adulthood.

As a child, those would never have touched my lips. Seriously. They look like Mini Wheats cereal (which I love now, but hated as a kid, go figure).

It seems like everyone has an artichoke dip they swear by. Some include spinach, like my favorite Spinach Artichoke Dip.

Step by Step Instructions

Step by step photos showing how to make artichoke dip.

Whipping up Baked Artichoke Dip is a breeze!

  1. Open can of artichokes
  2. Chop artichokes
  3. Mix all ingredients
  4. Bake until bubbly
  5. Eat. Repeat.

Really, it is as simple as that! And I bet if you brought this to a potluck, or made it for friends and family, you’ll be the star of the show!

Ingredient Notes

Ingredients needed to make easy artichoke dip.

Along with a full four cloves of garlic, I’ve found one other key for making irresistible artichoke dip: lemon zest. (use our guide on how to zest a lemon)

Just a bit of the zest from a fresh lemon blended with the artichokes, mayo, cream cheese and mozzarella cheese adds a brightness to this dip that you can’t beat. It highlights the vinegary flavor of the artichokes while balancing the saltiness.

While I’m sure you could still make a perfectly fine artichoke dip without the lemon, why would you settle for “fine” when you can have AMAZING?

I recommend using full fat regular cream cheese in this artichoke dip recipe. Light cream cheese just won’t have the same richness.

It’s an ideal accompaniment to a Charcuterie board as well.

Artichoke dip served on a plate with triscuits and hearty bread pieces.

Serving Suggestions

Artichoke Dip goes well with just about any cracker or bread you can think of. Serve it with crostini for a fancy party or spread it on fresh slices of homemade garlic bread.

Because this dip is thick, I find it’s best with a heartier cracker or toasted bread that can hold up to it. (Water crackers and thin wafers will break if you try to scoop artichoke dip with them!) Our homemade bagel chips work great too.

This dip is so good though that you might just be tempted to eat it by the spoonful.

As the years have passed, and I’ve been busy creating new recipes, this dip has remained one of our favorites, along with Pepperoni Pizza Dip, Hanky Pankys, and Taco Tortilla Stacks.

If you love artichokes, this creamy coconut sauce Baked Chicken Thigh recipe is packed with flavor!

PRO TIP: Make it a meal! Add rotisserie chicken or your own cooked and shredded chicken to the mixture before baking.

Warm artichoke dip scooped with a triscuit cracker.

Recipe FAQs

How long does homemade artichoke dip last?

Baked artichoke dip will last about 4 days in the refrigerator, if stored properly in an airtight container.

Can you freeze artichoke dip?

You can freeze leftover artichoke dip in an airtight freezer safe container for up to 30 days. Thaw in refrigerator overnight.

Can I lighten up artichoke dip?

You can use a low fat mayonnaise and cream cheese to lighten up artichoke dip. Just note that it won’t have the same creamy flavor.

More Snack Recipes

Artichoke Dip Recipe

4.79 from 76 votes
By: Aimee
Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it's gone!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 10 servings

Ingredients 

  • 1 can artichoke hearts, drained 14 ounce
  • 1 cup mayonnaise
  • 8 ounce cream cheese softened
  • 2 cups shredded mozzarella cheese
  • 4 cloves garlic pressed
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • ½ cup parmesan cheese divided

Instructions 

  • Preheat oven to 350°F.
  • Chop artichoke hearts into small, diced pieces. In a mixing bowl, combine artichokes, mayonnaise, cream cheese, mozzarella, garlic, lemon zest, salt and pepper, and 1/4 cup parmesan cheese.
  • Once everything is well blended, spread in an 8-inch baking dish (or a 10 inch cast iron skillet). Sprinkle remaining 1/4 cup parmesan cheese over top of dip.
  • Bake for 25-30 minutes, until bubbly and browned. ENJOY.

Notes

  • Serve with triscuits, crackers, or bread!
  • Baked artichoke dip will last about 4 days in the refrigerator, if stored properly in an airtight container.
  • You can freeze leftover artichoke dip in an airtight freezer safe container for up to 30 days. Thaw in refrigerator overnight.
  • You can use a low fat mayonnaise and cream cheese to lighten up artichoke dip. Just note that it won’t have the same creamy flavor.

Video

Nutrition

Calories: 304kcal, Carbohydrates: 4g, Protein: 7g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 48mg, Sodium: 450mg, Sugar: 1g
Course: Appetizers
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Baked Artichoke Dip is creamy and garlicky, with the amazing flavor of chopped artichokes in every bite. 



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 19, 2021

Comments & Reviews

  1. I used the make the brad version of this but I can’t find the recipe for it. How and what bread used to be at the bottom?

    1. I removed that recipe because it just didn’t get people excited (even though we loved it)! It had a crescent roll bottom (you could also use puff pastry). Bake the rolls in a square dish, then add topping. Heat again with artichoke (and we added fresh slices of tomatoes).

  2. If I double ingredients how long do you think would I need to bake? Thank you, this looks amazingly good!

    1. If you put it in a 13×9 with double the ingredients, you can probably keep the cooking time the same (thickness will be similar). Just keep an eye on it 🙂

  3. Can you make it then freeze it for another day. then bake it? or does it have to be baked first before you freeze. This recipe sounds so good…

  4. I made this recioe this afternoon. I give this 5 stars. I did forgot to add in garlic. I was so bummed. It was in oven. There was nothing I could do But! It was still delicious! Thank you

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