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!
Why this Recipe Works
When did someone first decide to bake artichokes into a creamy dip? Whoever it was was onto something great.
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! You’d think if it was about the crackers I could save myself a few calories and just eat those.
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
Whipping up Baked Artichoke Dip is a breeze!
- Open can of artichokes
- Chop artichokes
- Mix all ingredients
- Bake until bubbly
- 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!
Along with a full four cloves of garlic, I’ve found one other key for making irresistible artichoke dip: lemon zest.
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.
Like I mentioned earlier, I’m currently in a serious Triscuit phase. This dip is delicious scooped with a salty woven wheat cracker!
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!)
This dip is so good though that you might just be tempted to eat it by the spoonful.
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.
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.
More Snack Recipes
- Jalapeno Corn Dip
- Easy Bean Dip
- Parmesan Artichoke Bread
- Spinach Artichoke Hummus
- Cream cheese Fruit Dip
Baked Artichoke Dip is creamy and garlicky, with the amazing flavor of chopped artichokes in every bite.