Hot Artichoke Dip
Creamy, cheesy and warm, this Hot Artichoke Dip is a party favorite that will have all your guests asking for the recipe! I created this recipe over 15 years ago, and it was my claim to fame at high school parties! Even neighborhood moms were asking me for the recipe. If you want to be famous for your dip, bring this recipe to your next party.
Few things say comfort food quite like a bubbling dish of hot artichoke dip straight from the oven. Rich, creamy, and loaded with flavor, this classic party favorite doesn’t need spinach to steal the spotlight. The artichokes take center stage, creating a perfectly balanced dip that’s creamy, cheesy, and irresistibly savory.
If you love warm, cheesy appetizers (like my Funeral Sandwiches, Rotel Cream Cheese Sausage Balls, or Brie Puff Pastry Bites) this hot artichoke dip is about to become your new favorite recipe. Whether you’re hosting game night, bringing a dish to a potluck, or simply craving something cozy, this dip is always a hit.
Serve it with crispy baguette slices, buttery crackers, or fresh-cut veggies and watch it disappear before your eyes.
Why Make Hot Artichoke Dip
- Simple Ingredients, Big Flavor: This has very simple ingredients and still comes together so beautifully!
- Always a Crowd Favorite: I’ve been making this hot artichoke dip since 7th grade. Every time I bring it to a party, I get asked for the recipe. Even the pickiest eaters are sure to love this dip!
- Easy to Prep Ahead: Make all your ingredients in advance, refrigerate, and just pop it in the oven when you’re ready to serve (another great options for this is my Captain Rodney’s Dip!). It’s stress-free entertaining at its best!
Key Ingredients for Hot Artichoke Dip
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Mayonnaise: Mayonnaise is necessary to make your dip creamy and spreadable. Feel free to use reduced fat if preferred.
- Shaved parmesan: You can definitely use pre-shredded parmesan but search for one in the refrigerated section, not the powdered and shelf stable parmesan.
- Shaved asiago
- Shredded pecorino
- Canned artichoke hearts: I have not tried this with fresh artichokes. Canned artichokes are just so convenient and easy! You can use artichoke hearts that are marinated or plain.
- Chives: Totally optional for adding extra flavor at the end!
Recipe Variations
I usually serve this dip without spinach but if you’re a big fan of spinach artichoke dip you could certainly add in a cup of chopped spinach. Cook and drain it before adding to your dip so you don’t end up adding too much liquid.
This recipe also does not contain sour cream or cream cheese. You could certainly add those for an extra creamy or tangy dip but I love this recipe for Hot Artichoke Dip because the simplicity really allows the flavor of the cheese and artichokes to shine.
My favorite addition to this dip is a can of green chilies. It gives the dip a little extra spice that is so good! A little fresh garlic would also be a welcome addition.
How to Make this REcipe
Step One: Chop up your artichokes into small pieces.
Step Two: Add all your ingredients to a bowl and mix together.
Step Three: Spread the mixture into an ungreased pan.
Step Four: Bake until bubbly and browned on the edges.
Expert Tips
- When I make this recipe I often use a shredded 3 cheese blend of Asiago, Parmesan and Pecorino cheese. I find it at my local Kroger. If you find a similar blend, just use 1 ¼ cups of it for this recipe. If you shred your own cheese, follow the measurements in the recipe card.
Recipe FAQs
This dip is great to prepare ahead of time! Just mix all your ingredients, spread them in your baking dish and then cover and put in the refrigerator until you are ready to bake and serve.
I love to serve this with toasted baguette slices, crackers, pita chips, pretzels, tortilla chips or even potato chips. It’s also great with fresh veggies like carrots, celery and bell peppers.
You can definitely use frozen artichokes. Just be sure and thaw them and pat them dry before mixing into your dip.
Store any leftovers in an airtight container in the refrigerator for up to four days. You can reheat in the microwave to enjoy warm again!
You could serve this dip cold but the flavor really explodes when the dip is warm and the texture is gooey and melty.
Did you enjoy this recipe for Hot Artichoke Dip? If so, make sure to check out these other recipes I picked out just for you:
Hot Artichoke Dip
Ingredients
- 1 cup mayonnaise
- ½ cup shaved parmesan
- ½ cup shaved asiago
- ¼ cup shredded pecorino
- 14 oz. can artichoke hearts, drained and chopped
- Chives, optional for topping
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a medium sized bowl, mix all of the ingredients (1 cup mayonnaise, ½ cup shaved parmesan, ½ cup shaved asiago, ¼ cup shredded pecorino, 14 oz. can artichoke hearts) together.
- Spread this into an ungreased pan. I like to use a 9” glass pie pan.
- Heat in the oven for about 20 minutes, until the sides turn brown and the dip starts to bubble.
- Top with cut chives if desired. Serve with chips, baguette slices, vegetables or anything else that sounds delicious. Enjoy!
Video
Notes
- Mayonnaise: Feel free to use reduced fat if preferred.
- Shaved parmesan: You can definitely use pre-shredded parmesan but search for one in the refrigerated section, not the powdered and shelf stable parmesan.
- Canned artichoke hearts: You can use artichoke hearts that are marinated or plain.
- Chives: Totally optional for adding extra flavor at the end!
- When I make this recipe I often use a shredded 3 cheese blend of Asiago, Parmesan and Pecorino cheese. I find it at my local Kroger. If you find a similar blend, just use 1 ¼ cups of it for this recipe. If you shred your own cheese, follow the measurements in the recipe card.
