This hot artichoke dip is a quick and easy appetizer. In this recipe, just a few ingredients combine to make a delicious dip. With cream cheese, mayonnaise, parmesan cheese and chopped artichokes, this creamy dip is definitely a crowd pleaser!
If you need more simple and satisfying appetizer ideas, try these Steak Tidbits on Garlic Toast or these Pork Riblets. This Baked Brie and Roasted Garlic and these Andouille Sausage Puffs won’t disappoint!
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Artichoke dip ingredients
- ½ cup Cream Cheese, softened
- ½ cup Mayonnaise
- ¼ teaspoon Salt
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Pinch of Crushed Red Pepper, optional
- ½ cup Grated Parmesan Cheese
- 14 ounce can Artichoke Hearts, quartered or whole (drained, rinsed, squeezed dry and chopped)
Suggested Dippers
- Tortilla Chips
- Toasted Baguette Slices
- Bagel Chips
- Crackers
Prep work
Add the cream cheese to a large bowl and let it start softening. Make sure the bowl is large enough to accommodate the remaining ingredients and leave room for stirring.
I use a set of glass nesting bowls that has a size for everything I need. Super convenient!
While the cream cheese softens, get the artichokes ready.
Prepping the canned artichokes is the most labor intensive part of this delicious dip. They need to be rinsed, drained, squeezed dry, and then chopped.
If you start with quartered artichokes, you’ll have to do a little less chopping later.
- Rinse the artichokes to get rid of that canned taste. I like doing this to most canned products, olives, corn, peas, you name it, I’m rinsing.
- The best way to rinse the artichokes is to add them to a colander and run them under cold water. Then drain them well.
- Next, place them on a plate or pan that’s lined with a couple of paper towels and let them continue draining.
- Alright, now squeeze as much water out of the artichokes as possible using paper towels or a clean kitchen towel (that’s not linty).
- Finally, chop the artichokes into really small pieces. Now they’re ready!
Preheat the oven to 350°F
The remaining prep work is just measuring out ingredients.
Prepare the artichoke dip
Add the mayonnaise and spices to the bowl with the softened cream cheese. We want to add the spices first so it’s easier to get everything distributed and incorporated.
Use a fork and stir vigorously until the mixture is smooth.
Next, add parmesan cheese and stir well.
Now, add the chopped artichokes and stir the dip until everything is combined.
Bake the artichoke dip
Add the artichoke mixture to an oven safe vessel. We use a ceramic skillet baker, that’s super cute. But a small pie dish, gratin dish, and a small, shallow casserole are all good choices.
Use a rubber spatula to make the transfer easy. Plus you can get every last bit out of the bowl! Spread the dip to cover the dish but don’t smooth it out too much. Leave little peaks so they brown a little when baked.
Place the dish on a baking sheet before putting it in the oven. I do this all the time. It makes it easier (and safer) to remove a casserole dish from the oven.
Plus, if your food bubbles over, the baking sheet will contain the mess.
Bake the artichoke dip for 30 minutes, or until it’s bubbly around the edges and golden in spots. Keep an eye on the dip after the first 20 minutes so you can gauge the remaining cooking time.
Serve the hot artichoke dip with hot sauce and tortilla chips, toasted baguette slices or crackers for dipping.
You may also like these dip recipes:
- Spinach and Artichoke Dip Recipe
- Cold Buffalo Chicken Dip
- Creamy Spinach Dip
- Dill Dip Recipe
- Salmon Dip
- Chorizo Cheese Dip
Hot Artichoke Dip
Ingredients
- ½ cup Cream Cheese softened
- ½ cup Mayonnaise
- ¼ teaspoon Salt
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Pinch of Crushed Red Pepper optional
- ½ cup Grated Parmesan Cheese
- 14 ounce can Artichoke Hearts quartered or whole (drained, rinsed, squeezed dry and chopped)
Instructions
Suggested Dippers
- Tortilla Chips, Toasted Baguette Slices, Bagel Chips, Crackers
Prep work
- Add the cream cheese to a large bowl and let it start softening.
- While the cream cheese softens, get the artichokes ready.
- Rinse the artichokes. Add them to a colander and run them under cold water, drain well. Place them on a plate or pan that’s lined with a couple of paper towels and let them continue draining. Then, squeeze as much water out as possible using paper towels or a clean kitchen towel (that’s not linty).
- Chop the artichokes into really small pieces.
- Preheat the oven to 350°F
Prepare the artichoke dip
- Add the mayonnaise, salt, oregano, garlic powder, black pepper and crushed red pepper to the bowl with the softened cream cheese. Use a fork and stir vigorously until the mixture is smooth.
- Add parmesan cheese and stir well.
- Add the chopped artichokes and stir the dip until everything is combined.
Bake the artichoke dip
- Add the artichoke mixture to an oven safe vessel. Use a rubber spatula to make the transfer easy.
- Place the dish on a baking sheet before putting it in the oven. If the dish bubbles over the baking sheet will contain the mess.
- Bake the artichoke dip for 30 minutes, or until it’s bubbly around the edges and golden in spots. Check the dip after the first 20 minutes so you can gauge the remaining cooking time.
- Serve the hot artichoke dip with hot sauce and tortilla chips, toasted baguette slices or crackers for dipping.
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