Hot and Creamy Artichoke Dip

from 16 votes

This Hot and Creamy Artichoke Dip recipe is always a crowd favorite! Packed with artichokes and jalapeños, and loaded with cheesy goodness, this oven-baked dip can be made ahead for a winning appetizer that’s perfect for football parties or holiday gatherings. Give it a try and see why it’s always a hit!

A white baking dish containing warm artichoke dip surrounded by tortilla chips.

Why You’ll Love this Dip

  • Hot, cheesy and packed with flavor.
  • It comes together in 15 minutes with just 7 ingredients.
  • Always a hit at every party, from Super Bowl Sunday to Christmas Eve and every occasion in between.
  • It can be made in advance.
  • Can be as spicy or mild as your heart desires.

Few appetizers can top the classic combination of garlic, two cheeses and artichoke hearts that join forces to make the ultimate Hot and Creamy Artichoke Dip. It’s cheesy, warm and can be prepped a night in advance, making it the ultimate entertaining recipe. What’s not to love?

When chopping jalapeños, you can control the heat based on whether you keep or toss the seeds. More seeds = more spice! Just be sure to wash your hands well to remove those spicy oils, and whatever you do, keep those digits away from your eyes.

Using a food processor makes this creamy artichoke dip come together in a flash. And be sure to save some artichokes to fold in for a touch of texture in every bite.

Serve this hot and creamy artichoke dip with crispy baguette toasts, fresh veggies, or my mom’s favorite, Fritos. Any way you serve it, I guarantee this make-ahead snack will welcome everyone to The Clean Plate Club!

For more make-ahead appetizer inspiration, try this pizza dip or sour cream and onion dip recipe!

Ingredients You’ll Need

Various sizes of glass bowls containing ingredients for hot artichoke dip, including mayonnaise, sour cream, artichoke hearts, minced garlic, grated Parmesan cheese, cream cheese and diced jalapeños.
  • Artichoke hearts: Drain them well and reserve a small portion to fold into the dip after processing for added texture in each bite. Don’t use artichoke hearts in oil! If you do, you run the risk of your dip being greasy.
  • Parmesan cheese: Adds a bold, slightly nutty flavor that complements the velvety creaminess of the dip.
  • Sour cream: The key to achieving that perfect creamy texture is half a cup of sour cream. I recommend using the full-fat variety for a richer taste.
  • Mayonnaise: The secret ingredient that adds a velvety texture and a hint of tanginess to the dip.
  • Cream cheese: A staple in many creamy dips, including my favorite jalapeño corn dip and cheesy onion dip. For smoother blending, allow it to soften to room temp.
  • Garlic: To maximize the garlic flavor, mince the cloves just before adding them to the mixture. Freshly minced garlic ensures a more pronounced and vibrant taste.
  • Jalapeño: Add a kick of heat with a jalapeño, but control the spice by removing the seeds. And remember, when handling jalapeños, wear gloves and avoid touching your face, especially your eyes.

See the recipe card for full information on ingredients and quantities.

How to Make Hot Artichoke Dip

I prefer to use a food processor to thoroughly combine the ingredients, but an electric mixer or simply a spoon (and a little elbow grease) will also work.

  1. Prep your ingredients. Reserve half of the artichoke hearts, chopping into pieces to fold in later.
Chopped artichoke hearts and jalapeños on a cutting board next to a sharp knife.
  1. Combine all of the ingredients in your food processor. Blend until well combined.
The bowl of a food processor containing grated Parmesan cheese, diced jalapeño, artichoke hearts, cream cheese, sour cream and mayo.
  1. Fold in reserved chopped artichoke hearts.
A food processor bowl containing creamy artichoke dip topped with chopped artichoke hearts.
  1. Transfer to a shallow baking dish. I used a 9-inch baking dish but you could also use individual ramekins. Regardless of your choice, ensure an even spread of the artichoke dip for consistent baking.
Unbaked artichoke dip in a shallow baking dish.
  1. Bake until gold brown. Bake for about 45 minutes in a 350ºF oven or until the top of the dip is beautifully golden brown.

Kelly’s Tips

  • Pre-shredded Parmesan is convenient but often contains anti-caking agents. For a richer and smoother consistency, I recommend adding a few extra minutes to your prep time and grating fresh Parmesan—trust me, it’s worth the extra effort!
  • Periodically scrape down the sides of the food processor to make sure everything gets incorporated.
  • Choose a baking dish that maximizes surface area for an even golden-brown top.
  • Serving the dip warm from the oven is when it’s at its gooey, flavorful best.

Make-Ahead and Storage Tips

Make-ahead: This creamy dip is the ultimate make-ahead appetizer for any gathering. Just blend all the ingredients, transfer the mixture to a covered container and let it chill in the refrigerator until you’re ready to bake. In fact, I make it a day ahead to allow the flavors to intensify – it’s my not-so-secret trick for crafting the best hot artichoke dip!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat: Simply reheat the dip in the oven at 350ºF until warmed through. To refresh the flavors of reheated dip, consider adding a touch of fresh garlic or a squeeze of lemon juice just before serving. This small step can make a big difference in maintaining that vibrant taste.

Frequently Asked Questions

What do artichokes go best with?

The options are endless! From classic crispy baguette slices and tortilla chips to fresh veggies and mini pretzels. Opt for a variety of dippables so your guests can dip and dunk with all of their favorites.

How do I adjust the spice level?

Control the spice by modifying the amount of jalapeño seeds. More seeds = more spice!

Can you freeze artichoke dip?

I don’t recommend freezing this dip as creamy ingredients like mayonnaise often don’t freeze well.

Tortilla chips surrounding a white baking dish containing hot and creamy artichoke dip.

Looking for more ways to chip and dip like a pro? Don’t miss our top-rated recipes for:

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Appetizer

Hot and Creamy Artichoke Dip

Dunk your way into a winning appetizer with a crowd-friendly recipe for Hot and Creamy Artichoke Dip.
Author: Kelly Senyei
5 from 16 votes
A white baking dish containing warm artichoke dip surrounded by tortilla chips.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Ingredients 

  • 1 (8 oz.) can artichoke hearts, drained
  • 1 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (8 oz.) package cream cheese
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and roughly chopped

Instructions 

  • Pre-heat the oven to 350ºF.
  • Place half (4 oz.) of the artichoke hearts in a food processor along with the Parmesan cheese, sour cream, mayonnaise, cream cheese, garlic and jalapeño and blend until well combined.
  • Chop the remaining 4 ounces of artichoke hearts and fold them into the mixture.
  • Pour the mixture into ramekins or a shallow baking dish.
  • Bake for 45 minutes or until the top of the dip is golden brown.
  • Serve with French bread, veggies or chips.

Kelly’s Notes

  • Make-ahead: This creamy dip is the ultimate make-ahead appetizer for any gathering. Just blend all the ingredients, transfer the mixture to a covered container and let it chill in the refrigerator until you’re ready to bake.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat: Simply reheat the dip in the oven at 350ºF until warmed through. To refresh the flavors of reheated dip, consider adding a touch of fresh garlic or a squeeze of lemon juice just before serving. This small step can make a big difference in maintaining that vibrant taste.
  • I used a 9-inch baking dish but you could also use individual ramekins.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 282kcal, Carbohydrates: 3g, Protein: 7g, Fat: 27g, Saturated Fat: 11g, Cholesterol: 56mg, Sodium: 403mg, Potassium: 80mg, Fiber: 1g, Sugar: 2g, Vitamin A: 660IU, Vitamin C: 4mg, Calcium: 184mg, Iron: 1mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

    1. LOVE the idea of adding crab, Lee! You can either add it to this recipe as listed OR skip the artichoke and just make the base then fold in the crab meat.

  1. 5 stars
    Best artichoke dip I’ve ever had and I am nearly 70 years old so that sayin’ a lot‼️
    Thank you for sharing.

  2. 5 stars
    Would you please share the diameter of the shallow baking dish you used? I’d like to make sure that I have an appropriate sized dish before I make this. Looks delicious and perfect for the holidays!

    1. Hi Kerry! I believe this is a 9-inch baking dish, but you could always divide the mixture into several smaller baking dishes as well. Enjoy!

  3. 5 stars
    Delicious, my husband and I loved this! So easy also, and I can’t imagine it being that bad for you. Thank you!

  4. I also omitted the jalapenos – unfortunately, the heat doesn’t fare well in my house and I was hesitant. Can anyone tell me how spicy the dip is when they are added? I would like to give it a shot, and maybe cut back on the amount if needed.

    1. 5 stars
      The jalapeno hardly addS any heat at all, AS LONG AS THE SEEDS ARE REMOVED. I leave maybe a quarter of the seeds in and it’s still only mild-medium spicy.

  5. This dip is amazing. The second time I made it, I added spinach, green onions and mozza cheese (instead of Parmesan). I enjoy recipes that are relatively versatile so that I am able to substitute ingredients based on what I have in my kitchen, or to tailor ingredients to meet guests’ preferences. It went well with pita bread and tortilla chips – I will need to try french bread next. It is wonderful to be able to make it in advance too. It’s super quick and easy to prepare. Goodbye store bought dips!! Thank you for the recipe.