25 Delicious Artichoke Dip Recipes for Every Occasion

Gathering around the table with friends and family just got more exciting with our collection of 25 Delicious Artichoke Dip Recipes for Every Occasion. Whether you’re planning a cozy game night, a festive holiday party, or simply craving a creamy, cheesy snack, we’ve got a dip that’ll steal the show. Dive into these irresistible recipes and find your next crowd-pleaser!

Creamy Spinach Artichoke Dip

Just last weekend, I found myself craving something creamy, cheesy, and utterly comforting for our family game night. That’s when I decided to whip up this Creamy Spinach Artichoke Dip, a crowd-pleaser that’s as easy to make as it is delicious. The combination of tender spinach and tangy artichokes in a rich, creamy base is simply irresistible.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth.
3. Add 1 cup grated Parmesan cheese and 1 cup shredded mozzarella cheese to the bowl, mixing well to incorporate.
4. Fold in the chopped artichoke hearts and drained spinach, ensuring they’re evenly distributed throughout the mixture.
5. Stir in 2 cloves of minced garlic for that extra kick of flavor.
6. Transfer the mixture to a baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

This dip emerges from the oven with a golden crust that gives way to a creamy, flavorful center. The garlic adds a subtle sharpness that complements the richness of the cheeses perfectly. Try serving it with a side of crispy pita chips or fresh veggie sticks for a delightful contrast in textures.

Hot Artichoke Dip with Parmesan

Perfect for those cozy nights in or when you’re hosting a last-minute gathering, this Hot Artichoke Dip with Parmesan is a creamy, cheesy delight that’s always a hit. I remember the first time I whipped this up; it was a chilly evening, and the aroma of melting cheese and artichokes filled the kitchen, promising comfort in every bite.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 clove garlic, minced
• 1/2 cup sour cream
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 1 cup mayonnaise, 1 cup grated Parmesan cheese, the chopped artichoke hearts, 1 minced garlic clove, 1/2 cup sour cream, 1/4 tsp black pepper, and 1/4 tsp salt. Mix until all ingredients are well incorporated. Tip: For a smoother texture, you can blend the artichoke hearts before adding them to the mix.
3. Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish will give you more of that delicious golden top layer we all love.
4. Bake in the preheated oven for 25 minutes, or until the top is bubbly and lightly golden. Tip: Keep an eye on it after the 20-minute mark to avoid over-browning.
5. Let the dip cool for about 5 minutes before serving to allow it to set slightly.

Now, this dip boasts a creamy texture with a slightly crispy top, and the flavors of Parmesan and artichoke shine through beautifully. Serve it with a side of crispy baguette slices or fresh veggies for dipping, and watch it disappear before your eyes.

Artichoke and Jalapeno Dip

Very few things bring people together like a warm, cheesy dip, and my Artichoke and Jalapeno Dip is no exception. I remember the first time I made it for a game day gathering; the bowl was scraped clean before halftime, and I’ve been tweaking the recipe ever since to get that perfect balance of creamy, spicy, and tangy.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded Monterey Jack cheese
• 14 oz can artichoke hearts, drained and chopped
• 2 jalapenos, seeded and finely diced
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth.
3. Add 1 cup grated Parmesan cheese and 1 cup shredded Monterey Jack cheese to the bowl, mixing well to incorporate.
4. Fold in the 14 oz can of drained and chopped artichoke hearts, 2 finely diced jalapenos, and 2 minced garlic cloves.
5. Stir in 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper, ensuring the mixture is evenly seasoned.
6. Transfer the dip to a baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Delightfully creamy with a kick, this Artichoke and Jalapeno Dip is perfect with tortilla chips, but for a twist, try serving it with sliced baguette or crisp veggie sticks. The contrast between the creamy dip and your chosen dipper makes every bite exciting.

Greek Yogurt Artichoke Dip

Over the years, I’ve tried countless dips, but there’s something irresistibly creamy and tangy about this Greek Yogurt Artichoke Dip that keeps me coming back. It’s the perfect blend of healthy and indulgent, making it a hit at every gathering. I remember the first time I made it; my friends were skeptical about the Greek yogurt, but one bite was all it took to win them over.

Ingredients

• 1 cup plain Greek yogurt
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the Greek yogurt, chopped artichoke hearts, Parmesan cheese, mayonnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Tip: For extra creaminess, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
3. Transfer the mixture to a small baking dish, spreading it evenly with a spatula. Tip: A ceramic dish works best for even heat distribution.
4. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
5. Remove from the oven and let it cool for 5 minutes before serving. This rest period helps the dip set slightly, making it easier to scoop.

Fresh out of the oven, this dip boasts a creamy texture with a slight crunch from the artichokes, and the Parmesan adds a salty depth that’s utterly addictive. Serve it warm with a side of crispy pita chips or fresh veggie sticks for a delightful contrast in textures.

Vegan Artichoke Dip

Just when I thought my love for artichokes couldn’t get any deeper, I stumbled upon this vegan artichoke dip that’s become a staple at my gatherings. It’s creamy, tangy, and has that perfect pull-apart texture that makes it impossible to resist. I remember the first time I made it; my friends were skeptical until they took the first bite—now they request it every time.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Drain the soaked cashews and blend them with nutritional yeast, lemon juice, olive oil, garlic powder, salt, pepper, and water until smooth. Tip: A high-speed blender works best for achieving that creamy consistency.
3. Fold in the chopped artichoke hearts gently to maintain some texture in the dip.
4. Transfer the mixture to a baking dish and smooth the top with a spatula. Tip: A small baking dish ensures the dip is thick and hearty.
5. Bake for 20-25 minutes, or until the top is lightly golden and the edges are bubbling. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
6. Let it cool for 5 minutes before serving to allow the flavors to meld together beautifully.

You’ll love how this dip strikes the perfect balance between creamy and chunky, with a bright lemon tang that cuts through the richness. Serve it with crispy pita chips or fresh veggies for a delightful contrast in textures.

Artichoke Dip with Sun-Dried Tomatoes

Believe it or not, the first time I tried making Artichoke Dip with Sun-Dried Tomatoes was during a last-minute potluck invite. I was scrambling through my pantry and fridge, hoping to whip up something that would impress. This dish was the result, and let me tell you, it was a hit! Creamy, tangy, with a hint of sweetness from the sun-dried tomatoes, it’s become my go-to for gatherings.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even cooking and a perfectly bubbly top.
2. In a large mixing bowl, combine 1 cup mayonnaise, 1 cup grated Parmesan cheese, the chopped artichoke hearts, 1/2 cup sun-dried tomatoes, 2 cloves minced garlic, and 1/2 tsp black pepper. Mix until all ingredients are evenly distributed. Tip: For a smoother texture, you can pulse the artichoke hearts in a food processor before mixing.
3. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish works best for achieving that desirable golden-brown top.
4. Bake in the preheated oven for 25 minutes, or until the top is golden and the edges are bubbly. Tip: Keep an eye on it after the 20-minute mark to prevent over-browning.
5. Remove from the oven and let it sit for 5 minutes before serving. This allows the dip to set slightly, making it easier to scoop.

Kick back and watch as this dip disappears at your next gathering. The creamy texture paired with the tangy artichokes and sweet sun-dried tomatoes is irresistible. Serve it with crusty bread or crisp veggies for a delightful contrast in textures.

Baked Artichoke Dip with Mozzarella

Last weekend, I found myself craving something creamy, cheesy, and utterly indulgent to share with friends during our game night. That’s when I decided to whip up this Baked Artichoke Dip with Mozzarella, a dish that’s as easy to make as it is delicious. Trust me, it’s the kind of recipe that’ll have everyone asking for seconds before the first round of snacks is even finished.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 14 oz can artichoke hearts, drained and chopped
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 14 oz can of drained and chopped artichoke hearts, 1 minced garlic clove, and 1/2 tsp black pepper. Mix until all ingredients are well incorporated. Tip: For an extra flavor boost, try using freshly grated Parmesan instead of pre-packaged.
3. Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish works best for achieving that golden, bubbly top we all love.
4. Bake in the preheated oven for 25 minutes, or until the top is golden and the dip is bubbling around the edges. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
5. Remove from the oven and let it sit for 5 minutes before serving. This allows the dip to set slightly, making it easier to scoop.

Bubbly, golden, and packed with flavor, this dip is a crowd-pleaser that’s perfect with crusty bread, crackers, or even veggie sticks. The combination of creamy mozzarella and tangy artichokes creates a texture that’s irresistibly smooth with just the right amount of chunkiness. For a fun twist, try serving it in a bread bowl to make your presentation as impressive as the taste.

Artichoke and Crab Dip

Delving into the world of appetizers, there’s one dish that never fails to impress at my gatherings—Artichoke and Crab Dip. It’s the perfect blend of creamy, cheesy goodness with the luxurious touch of crab meat, and I love how it brings everyone together, scooping up every last bit with crackers or bread. I remember the first time I made it; the aroma alone had my guests hovering around the oven, eager for a taste.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup crab meat, drained and flaked
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth.
3. Add 1 cup grated Parmesan cheese and 1 cup shredded mozzarella cheese to the bowl, mixing well to incorporate.
4. Fold in 1 can of chopped artichoke hearts and 1 cup of flaked crab meat gently to avoid breaking the crab pieces too much.
5. Stir in 2 cloves of minced garlic, 1 tbsp lemon juice, and 1/2 tsp black pepper, ensuring the mixture is evenly seasoned.
6. Transfer the mixture to a greased baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let the dip sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop. Tip: Serving it in a warm dish keeps it creamy longer.

Just out of the oven, this dip is irresistibly creamy with pockets of tender artichoke and sweet crab meat. The golden, cheesy top gives way to a warm, flavorful center that pairs wonderfully with crispy baguette slices or fresh veggie sticks. For a festive twist, serve it in a hollowed-out bread bowl, letting guests tear off pieces to dip as they go.

Spicy Artichoke Dip

Sometimes, all you need is a dish that brings a little heat and a lot of comfort to your table, and that’s exactly what this Spicy Artichoke Dip does. I remember the first time I whipped this up for a game day gathering; it was gone before halftime, and I knew it was a keeper.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup canned jalapeños, drained and chopped
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 1 cup mayonnaise and 1 cup grated Parmesan cheese until smooth.
3. Add 1 cup chopped artichoke hearts and 1/2 cup chopped jalapeños to the bowl, mixing well to distribute evenly.
4. Season the mixture with 1 tsp garlic powder and 1/2 tsp black pepper, stirring to incorporate all the flavors.
5. Transfer the mixture to a small baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
7. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Velvety with a kick, this Spicy Artichoke Dip is a crowd-pleaser that pairs perfectly with crunchy tortilla chips or sliced baguette. For an extra touch, garnish with fresh cilantro or a drizzle of hot sauce before serving.

Artichoke and Cheese Dip

Few things bring people together like a warm, cheesy dip, and my Artichoke and Cheese Dip is no exception. I remember the first time I made it for a friend’s gathering; the dish was scraped clean within minutes, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup mayonnaise, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, the chopped artichoke hearts, 1 minced garlic clove, and 1/2 tsp black pepper. Mix until all ingredients are evenly distributed. Tip: For a smoother texture, you can blend the artichoke hearts before adding them to the mix.
3. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish will give you more of the golden-brown top that makes this dip irresistible.
4. Bake in the preheated oven for 25 minutes, or until the top is bubbly and slightly golden. Tip: Keep an eye on it after the 20-minute mark to prevent over-browning.
5. Let the dip sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop.

Now this dip boasts a creamy texture with a slight crunch from the artichokes, and the blend of cheeses offers a rich, savory flavor that’s hard to resist. Serve it with crispy bread slices or fresh veggies for a delightful contrast.

Artichoke Dip with Roasted Garlic

Many evenings, I find myself craving something creamy, savory, and just a bit indulgent to share with friends or enjoy as a late-night snack. That’s when my go-to Artichoke Dip with Roasted Garlic comes into play, a recipe that’s as easy to make as it is delicious to eat.

Ingredients

• 1 head garlic
• 2 tbsp olive oil
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. Once cooled, squeeze the roasted garlic cloves into a mixing bowl.
4. Add the chopped artichoke hearts, mayonnaise, Parmesan cheese, sour cream, salt, pepper, and paprika to the bowl with the roasted garlic.
5. Mix all ingredients until well combined.
6. Transfer the mixture to a baking dish and drizzle with the remaining 1 tbsp olive oil.
7. Bake in the preheated oven for 20 minutes, or until the top is bubbly and slightly golden.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy with a hint of sweetness from the roasted garlic, this dip is a crowd-pleaser. Serve it warm with crusty bread or crisp vegetables for dipping, and watch it disappear before your eyes.

Artichoke and Bacon Dip

Oh, the joy of finding that perfect appetizer that’s both a crowd-pleaser and a breeze to whip up! That’s exactly how I feel about this Artichoke and Bacon Dip. It’s the kind of dish that disappears within minutes at any gathering, and I’ve lost count of how many times I’ve been asked for the recipe. Trust me, it’s as fun to make as it is to eat.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 6 slices bacon, cooked and crumbled
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth. Tip: Room temperature ingredients blend more easily.
3. Add 1 cup grated Parmesan cheese, the chopped artichoke hearts, crumbled bacon, minced garlic, and 1/2 tsp black pepper to the bowl. Mix well to distribute the ingredients evenly.
4. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish promotes even cooking and a deliciously crispy top.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
6. Let the dip cool for 5 minutes before serving to allow it to set slightly.

Golden and bubbling straight from the oven, this dip boasts a creamy texture with the perfect crunch from the bacon. Serve it with a variety of dippers like toasted baguette slices, crisp veggies, or even pretzel chips for an unexpected twist.

Low-Carb Artichoke Dip

Over the years, I’ve tried countless versions of artichoke dip, but this low-carb twist has become a staple in my kitchen, especially when I’m craving something creamy and indulgent without the guilt. It’s perfect for those cozy nights in or when you’re hosting friends who are watching their carb intake.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 1 cup mayonnaise and 1 cup grated Parmesan cheese until smooth.
3. Add 1 can (14 oz) of drained and chopped artichoke hearts to the bowl, mixing well to distribute evenly.
4. Stir in 1 cup shredded mozzarella cheese and 1 minced garlic clove for that extra flavor kick.
5. Season the mixture with 1/2 tsp black pepper, adjusting if you prefer a bit more spice.
6. Transfer the mixture to a baking dish, spreading it out evenly for consistent cooking.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for about 5 minutes before serving to allow it to set slightly.

Just out of the oven, this dip is irresistibly creamy with a slight crunch from the golden top. The artichokes add a lovely texture contrast, making it a hit every time. Serve it with sliced cucumbers or bell peppers for an extra low-carb crunch.

Artichoke Dip with Feta Cheese

This Artichoke Dip with Feta Cheese is a creamy, tangy delight that’s perfect for any gathering. I remember the first time I made it for a friend’s potluck, and it was the first dish to disappear. Trust me, it’s that good.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup crumbled feta cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). This ensures the dip cooks evenly and gets that golden top we all love.
2. In a large mixing bowl, combine 1 cup mayonnaise, 1 cup sour cream, and 1 cup crumbled feta cheese. Mixing these first helps create a smooth base for the other ingredients.
3. Add 1 can (14 oz) of drained and chopped artichoke hearts, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp black pepper to the bowl. Tip: Squeeze excess water from the artichokes to prevent a watery dip.
4. Stir all ingredients until well combined. For extra flavor, let the mixture sit for 10 minutes before baking to allow the flavors to meld.
5. Transfer the mixture to a baking dish and spread it evenly. Tip: Use a shallow dish for a crispier top layer.
6. Bake in the preheated oven for 25 minutes, or until the top is bubbly and lightly browned. Keep an eye on it after 20 minutes to avoid over-browning.

Once baked, this dip boasts a creamy interior with a slightly crispy top, offering a perfect contrast in textures. Serve it warm with toasted pita bread or fresh veggies for a crowd-pleasing appetizer.

Artichoke and Olive Dip

Finally, a dip that brings together the earthy tones of artichokes with the briny punch of olives, creating a harmony of flavors that’s hard to resist. I remember the first time I whipped this up for a last-minute gathering, and it was the star of the show, disappearing before I could even get a proper taste!

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives, chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth. Tip: For a lighter version, you can substitute Greek yogurt for sour cream.
3. Add 1 can of drained and chopped artichoke hearts, 1/2 cup chopped kalamata olives, 1/2 cup grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp garlic powder, and 1/2 tsp black pepper to the bowl. Mix well to distribute the ingredients evenly.
4. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish ensures even heating and a nicely browned top.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
6. Remove from the oven and let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Unbelievably creamy with a tangy kick, this dip pairs wonderfully with crispy pita chips or fresh veggie sticks. The contrast between the smooth base and the chunky artichokes and olives makes every bite interesting and satisfying.

Artichoke Dip with Herbs

Very few dishes bring people together like a warm, creamy artichoke dip. I remember the first time I made this for a gathering; the pan was scraped clean before I even had a chance to sit down! It’s become my go-to for impromptu get-togethers, especially when I want something fuss-free yet impressive.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C). This ensures the dip cooks evenly and gets that perfect golden top.
2. In a medium bowl, combine 1 cup mayonnaise, 1 cup grated Parmesan cheese, the chopped artichoke hearts, 2 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp black pepper. Mix until all ingredients are well incorporated. Tip: For a smoother texture, you can pulse the artichoke hearts in a food processor before mixing.
3. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish works best for achieving that desirable crispy edge.
4. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last 5 minutes to prevent over-browning.
5. Let the dip cool for about 5 minutes before serving. This allows it to set slightly, making it easier to scoop.

Just out of the oven, this dip is irresistibly creamy with a hint of tanginess from the lemon juice and a savory depth from the herbs. Serve it with a variety of dippers like crusty bread, crackers, or fresh veggies for a delightful contrast in textures.

Artichoke and Red Pepper Dip

Many evenings, I find myself craving something creamy, cheesy, and a bit tangy to pair with my favorite crackers or veggies. That’s when this Artichoke and Red Pepper Dip comes to the rescue, blending the heartiness of artichokes with the sweet kick of red peppers. It’s a staple in my kitchen for gatherings or those ‘just because’ moments.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup roasted red peppers, chopped
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 1 cup mayonnaise and 1 cup grated Parmesan cheese until smooth.
3. Add 1 can (14 oz) drained and chopped artichoke hearts, 1/2 cup chopped roasted red peppers, 1 minced garlic clove, and 1/2 tsp black pepper to the bowl. Mix well to distribute the ingredients evenly. Tip: For a smoother texture, you can pulse the artichoke hearts and red peppers in a food processor before adding them to the mix.
4. Transfer the mixture to a baking dish, spreading it out evenly with a spatula. Tip: A shallow dish works best for even heating and a nicely browned top.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it during the last few minutes to prevent over-browning.
6. Let the dip cool for about 5 minutes before serving to allow it to set slightly.

Velvety with a slight crunch from the artichokes and a sweet hint from the red peppers, this dip is a crowd-pleaser. Try serving it in a hollowed-out bread bowl for an edible serving dish that’s as delicious as the dip itself.

Artichoke Dip with Almonds

Zesty and inviting, this Artichoke Dip with Almonds is my go-to when I need something quick yet impressive for gatherings. I remember the first time I made it; the creamy texture and the crunch of almonds had everyone asking for the recipe. Now, it’s a staple in my home, especially during game nights.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sliced almonds
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup mayonnaise and 1 cup grated Parmesan cheese until smooth. Tip: Room temperature mayonnaise mixes easier.
3. Add 1 can of drained and chopped artichoke hearts, 1/2 cup sliced almonds, 1 minced garlic clove, and 1/2 tsp black pepper to the bowl. Mix well. Tip: For extra flavor, toast the almonds lightly before adding.
4. Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish ensures a crispy top layer.
5. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Rich and creamy with a delightful crunch from the almonds, this dip pairs wonderfully with crusty bread or crisp vegetables. For a twist, try serving it in a hollowed-out bread bowl for your next party.

Artichoke and Chicken Dip

Very few dishes bring people together like a warm, cheesy dip, and my Artichoke and Chicken Dip is no exception. I remember the first time I made it for a game day gathering—it disappeared before halftime, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 2 cups shredded cooked chicken, 1 cup mayonnaise, and 1 cup sour cream until evenly mixed. Tip: For extra flavor, use chicken you’ve roasted yourself.
3. Add 1 cup grated Parmesan cheese, 1 can (14 oz) drained and chopped artichoke hearts, 1/2 cup shredded mozzarella cheese, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt to the bowl. Stir until all ingredients are well incorporated.
4. Transfer the mixture to a greased baking dish, spreading it out evenly. Tip: A shallow dish ensures a perfectly crispy top layer.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
6. Remove from the oven and let it sit for 5 minutes before serving to allow the dip to set slightly.

This dip boasts a creamy texture with a satisfying crunch from the golden top, and the artichokes add a subtle tang that balances the richness. Try serving it with sliced baguette or crisp veggie sticks for a delightful contrast.

Artichoke Dip with Sour Cream

Every time I host a gathering, I find myself reaching for this Artichoke Dip with Sour Cream recipe. It’s a crowd-pleaser that’s as easy to make as it is delicious, and it always brings back memories of my first potluck where it was the star of the show.

Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup sour cream, 1 cup mayonnaise, and 1 cup grated Parmesan cheese until smooth. Tip: Room temperature ingredients blend more easily.
3. Add 1 can of drained and chopped artichoke hearts, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl. Mix well to distribute the ingredients evenly.
4. Transfer the mixture to a baking dish, spreading it out evenly with a spatula. Tip: A shallow dish promotes even cooking and a nicely browned top.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
6. Remove from the oven and let it sit for 5 minutes before serving to allow it to set slightly.

Unbelievably creamy with a tangy kick from the sour cream, this dip pairs wonderfully with crispy bread or fresh veggies. For a twist, try serving it warm with a sprinkle of fresh herbs on top for an extra pop of color and flavor.

Artichoke and Pesto Dip

Unbelievable as it may seem, I stumbled upon the most divine Artichoke and Pesto Dip at a quaint little farmers’ market last summer. It was love at first bite, and I knew I had to recreate it at home. After a few trials (and errors), I’ve perfected a version that’s just as creamy, cheesy, and packed with flavor as the original.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup prepared pesto
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth.
3. Add 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 (14 oz) can of drained and chopped artichoke hearts, 1/2 cup prepared pesto, 2 cloves of minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Tip: For an extra flavor boost, toast the garlic lightly before mincing.
4. Mix all ingredients until well combined. Tip: Avoid overmixing to keep the texture perfectly chunky.
5. Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish ensures a beautifully golden top.
6. Bake in the preheated oven for 25 minutes, or until the top is bubbly and slightly golden.
7. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Perfect for any gathering, this dip boasts a creamy texture with a delightful crunch from the artichokes. Serve it with a side of crispy bread or fresh veggies for a crowd-pleasing appetizer that’s sure to disappear fast.

Artichoke Dip with Capers

Very few appetizers strike the perfect balance between creamy, tangy, and briny quite like this Artichoke Dip with Capers. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and it’s been a staple at my gatherings ever since. The capers add a surprising punch that elevates the dish from good to unforgettable.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 tbsp capers, drained
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth. Tip: Room temperature ingredients blend more easily.
3. Add 1 cup grated Parmesan cheese, 1 can of chopped artichoke hearts, 2 tbsp capers, 1 minced garlic clove, and 1/2 tsp black pepper to the bowl. Mix well. Tip: Squeeze excess liquid from artichokes to prevent a watery dip.
4. Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish promotes even heating and a golden top.
5. Bake for 25 minutes, or until the top is bubbly and slightly golden.

Expect a creamy texture with chunks of artichoke and the occasional salty burst from the capers. Serve it warm with crusty bread or crisp vegetables for a delightful contrast in textures.

Artichoke and Mushroom Dip

How many times have I found myself staring into the fridge, craving something creamy, savory, and utterly indulgent? Too many to count, which is exactly how this Artichoke and Mushroom Dip came to be. It’s my go-to when I need a little comfort food magic, and trust me, it never disappoints.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup sliced mushrooms and 2 cloves minced garlic, sautéing until the mushrooms are soft and golden, about 5 minutes. Tip: Don’t overcrowd the skillet to get a nice sear on the mushrooms.
3. In a large bowl, combine 1 cup mayonnaise, 1 cup sour cream, and 1 cup grated Parmesan cheese. Mix well until smooth.
4. Add the sautéed mushrooms and garlic to the bowl, along with 1 can chopped artichoke hearts, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until all ingredients are evenly distributed.
5. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A shallow dish ensures a deliciously crispy top layer.
6. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and slightly golden. Tip: Keep an eye on it after 20 minutes to prevent over-browning.

So creamy with a hint of earthiness from the mushrooms and a tangy kick from the artichokes, this dip is a crowd-pleaser. Serve it straight from the oven with a side of crusty bread or crisp veggies for dipping, and watch it disappear before your eyes.

Artichoke Dip with Lemon Zest

Last weekend, I stumbled upon the most delightful twist on a classic artichoke dip during a cozy dinner party. The addition of lemon zest not only brightens the flavors but also adds a refreshing twist that had everyone asking for the recipe. I’ve since made it my mission to perfect this dish, and I’m thrilled to share my version with you.

Ingredients

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 tbsp lemon zest
• 1 clove garlic, minced
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium mixing bowl, combine 1 cup mayonnaise and 1 cup grated Parmesan cheese until smooth.
3. Add 1 can (14 oz) of drained and chopped artichoke hearts to the bowl, mixing gently to avoid breaking them apart too much.
4. Stir in 1 tbsp lemon zest, 1 clove of minced garlic, and 1/2 tsp black pepper, ensuring all ingredients are evenly distributed.
5. Transfer the mixture to a small baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully. Tip: Serving it warm enhances the creamy texture and aromatic lemon zest.

Fresh out of the oven, this dip boasts a creamy texture with pockets of tender artichoke and a zesty lemon kick that’s irresistibly tangy. Try serving it with crispy pita chips or fresh veggie sticks for a delightful contrast in textures.

Artichoke and Avocado Dip

Remember the last time you hosted a gathering and scrambled for a quick yet impressive appetizer? That’s exactly how I stumbled upon this Artichoke and Avocado Dip. It’s become my go-to for its creamy texture and the way it perfectly balances the tanginess of artichokes with the richness of avocados.

Ingredients

• 1 cup canned artichoke hearts, drained and chopped
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking the dip to perfection.
2. In a large mixing bowl, combine the chopped artichoke hearts, avocados, sour cream, and mayonnaise. Tip: For a smoother dip, mash the avocados thoroughly before mixing.
3. Add the lemon juice, garlic powder, salt, and black pepper to the bowl. Tip: Fresh lemon juice can elevate the flavor, so consider squeezing it yourself.
4. Mix all ingredients until well combined and the mixture reaches a uniform consistency. Tip: A hand mixer can save time and ensure a creamier texture.
5. Transfer the mixture to an oven-safe dish and bake for 20 minutes, or until the top is lightly golden.

Creamy with a slight crunch from the artichokes, this dip is a crowd-pleaser. Serve it warm with a side of crispy pita chips or fresh veggie sticks for a delightful contrast in textures.

Conclusion

Delightful doesn’t even begin to cover it! With 25 mouthwatering artichoke dip recipes, this roundup is your go-to guide for any gathering. Whether you’re hosting a party or just craving something cheesy, there’s a recipe here for you. We’d love to hear which dips you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy dipping!