The Best Artichoke Dip It’s easy and cheesy!

The Best Artichoke Dip It’s easy and cheesy!

Artichoke Dip is irresistibly creamy and packed with spinach and artichokes in every bite. This hot cheesy dip will be a hit at your next party!

This warm artichoke dip is great with veggies and crackers—or as a topping for baked potatoes or chicken. For more must-have dips, try Tamale Pie Dip, Avocado Lime Ranch Dip and Apple Brickle Dip.

The easiest and cheesiest party dip ever!

Artichoke Dip is a dip that ends all dips, and I come back to this recipe over and over again. It’s always a hit in our house.

We love gooey warm cheeses filled with delicious artichokes. It is fully dippable. (We also like a similar spinach artichoke dip – but with spinach). 😉

Now you can create your own party at home! It’s easy to make and perfect for last minute guests or large gatherings. Just add your favorite chips or cookies and you’re good to go.

Add some sun-dried tomatoes or top with crispy bacon slices for a little extra flavor to this classic. No matter how you serve this classic snack, the bowl is sure to wipe clean!

How to Make Artichoke Dip

Prepare. Preheat oven to 375°F

mix. In a medium mixing bowl, add cheese and chopped artichoke hearts. In a separate bowl, whisk together sour cream, cream cheese, mayo and garlic. Once mixed, pour it over the cheese and artichoke mixture. Stir until combined.

notes: If you like, add optional sun-dried tomatoes to the bowl and fold them into the mixture.

bake. Pour mixture into an 8×8 inch baking pan. Bake for 25 minutes and serve.

favorite dip:

• corn flake
• crostini
• biscuits
• Chunks of sourdough or other crusty bread
• Pretzels
• radish
• celery
• chopped green peppers
• cauliflower florets

Leading + Storage

one step ahead: If you want to make the dip a day ahead then don’t bake it. Cover and store in the refrigerator. When you’re ready to bake it, let it come to room temperature before putting it in the oven. Bake according to recipe instructions.

store leftovers: Place leftovers in an airtight container and refrigerate for 2-3 days. If you’re only reheating a small amount, use the microwave.

On the other hand, if you are reheat Plenty then heat the oven to 350°F. Bake, mixing every few minutes, until hot throughout.

For more sweet and savory dips, try:

Course Appetizers

American food

Prep time 8 minutes

Cook Time 25 minutes

Total time 33 minutes

10 servings

Calories 303 kcal

by Lil’ Luna

• 1 c shredded mozzarella cheese
• 1 c grated Parmesan cheese
• 14 ounces artichoke hearts drained and chopped
• 1/2 cup sour cream
• 8 ounces cream cheese
• 1/2 cup mayonnaise
• 2 teaspoons minced garlic
• 1/3 c chopped sun-dried tomatoes optional

• Preheat oven to 375°F

• In a medium mixing bowl, add cheese and chopped artichoke hearts.

• In a separate bowl, whisk together sour cream, cream cheese, mayo and garlic. Once mixed, pour it over the cheese and artichoke mixture.

• Stir until combined. If you like, add optional sun-dried tomatoes to the bowl and fold them into the mixture.

• Pour mixture into an 8×8 inch baking pan. Bake for 25 minutes and serve.

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