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!
Table of Contents
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!
- 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.
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.
- Prep your ingredients. Reserve half of the artichoke hearts, chopping into pieces to fold in later.
- Combine all of the ingredients in your food processor. Blend until well combined.
- Fold in reserved chopped artichoke hearts.
- 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.
- Bake until gold brown. Bake for about 45 minutes in a 350ºF oven or until the top of the dip is beautifully golden brown.
- 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: 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
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.
Control the spice by modifying the amount of jalapeño seeds. More seeds = more spice!
I don’t recommend freezing this dip as creamy ingredients like mayonnaise often don’t freeze well.
Looking for more ways to chip and dip like a pro? Don’t miss our top-rated recipes for:
- 5-Ingredient Pizza Dip
- Slow Cooker Buffalo Chicken Dip
- Quick Beer Cheese Dip
- Jalapeño Corn Dip with Bacon
- Rotisserie Chicken Taco Dip
- Warm and Cheesy Onion Dip
- Homemade Sour Cream and Onion Dip
- Slow Cooker Queso Dip
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
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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.
I’ve never made artichoke dip before, but I needed an appetizer for a gathering with friends and this looked easy enough and tasty. Everyone LOVED it and ate every last bit of it. Definitely a keeper.
Thrilled you enjoyed the recipe, Susanne!
My family loves this dip! They always want to make sure I triple the recipe so they have some to take home!
Love reading this, Rhonda!
Wonder how it would be with crab meat with or without artichoke.
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.
Best artichoke dip I’ve ever had and I am nearly 70 years old so that sayin’ a lot‼️
Thank you for sharing.
WOOHOO! Love reading this, Genevieve!
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!
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!
What more can you ask for easy delicious amazing!!!
I’m so thrilled you enjoyed the recipe, Tammy!
Yum I like to spread the dip on a piece of bread and bake it until bubbly and the bread is crusty,
YUM! I’m so glad you enjoyed the recipe, Sharon!
What can you substitute the mayo for?
You can add Greek yogurt, but the overall dip flavor will be different!
Delicious, my husband and I loved this! So easy also, and I can’t imagine it being that bad for you. Thank you!
I’m so thrilled you and your husband enjoyed the recipe, Lacey! It’s one of my fave dips!
Great recipe and super easy ! My friends loved it
I’m thrilled to read this, Cristina!
I never saw the recipe for the artichoke dip?
Hi Nancy – The recipe is underneath the last image of this post :)
You are my go to when entertaining friends! They loved it.
Kids are growing up too fast .
Pat and Mike
Love reading this, Pat! I’m so thrilled you’ve been enjoying the recipes!
Very nice recipe. We have to try. So easy, flavorful and delicious.
I’m thrilled you enjoyed it!
This dip was delicious with just the right amount of heat from the jalapeños. Will be making this again. Thank you!
I’m so glad you enjoyed the recipe, Beth. And thank you so much for rating it!
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.
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.
So true! I’m thrilled you enjoyed the recipe, Jack!
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.
The description says 3 types of cheese.. Is an ingredient
missing?
I can’t wait to make this for my friend grant!! Sounds delicious