Dunk your way into a winning appetizer with a crowd-friendly recipe for Hot and Creamy Artichoke Dip.

Top down view of Hot and Creamy Artichoke Dip next to tortilla chips

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?

Diced jalapeno and artichokes on cutting board next to sharp knife

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.

Artichoke dip ingredients in food processor

Using a food processor makes this Hot and 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.

Food processor with creamy spread and diced artichokes

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!

Easy, hot and creamy artichoke spread in baking dish surrounded by tortilla chips

Looking for more ways to chip and dip like a pro? Don’t miss another top-rated recipe for Slow Cooker Queso Dip!

Slow Cooker Queso Dip: Get the Recipe

Slow Cooker Queso Dip Recipe

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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.
5 from 3 votes
Top down view of Hot and Creamy Artichoke Dip next to tortilla chips
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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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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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Comments

  1. 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.

  2. 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.