With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!
Years and years ago I was attending a pot luck dinner and a friend of mine brought this delicious Hot Artichoke Dip. After tasting it I begged for the recipe, it was THAT GOOD. Now it’s one of my go-to recipes any time I am entertaining and I’m willing to bet you’ll love it just as much as I do!
How to Make Hot Parmesan Artichoke Dip
This dip is seriously one of the easiest recipes ever! It only requires four ingredients.
The mayonnaise, parmesan cheese, garlic, and chopped marinated artichoke hearts are mixed in an oven-safe baking dish then baked for one hour. It’s that simple!
Can I Add Spinach to Make This Spinach Artichoke Dip?
Yes! If you’d like to add spinach to this recipe it will turn out wonderfully. You can add fresh spinach or a cooked and drained package of frozen spinach to this dip before baking. Alternatively, you can reference my Baked Spinach Artichoke Dip recipe for another version that contains sour cream and cream cheese as well.
How to Serve Hot Artichoke Dip
Serve this dip warm right out of the oven for the best taste. I like to serve alongside tortilla chips, crackers, or crusty bread for dipping!
Can I Make This Dip Ahead of Time or Freeze the Artichoke Dip?
You can absolutely make this dip ahead of time. Keep it in the refrigerator after mixing. Let it rest at room temperature 30 minutes before baking.
You can also mix this dip and freeze it in an airtight container until you are ready to bake.
For more dip recipes that will guarantee you a place on every party invite list, try my Buffalo Chicken Dip, Instant Pot Jalapeño Corn Dip, or Bacon Cheddar Cheese Dip.
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Baked Artichoke Dip
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: baking
- Cuisine: American
Description
With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!
Ingredients
- 1 cup mayonnaise
- 1 cup parmesan cheese, shredded
- 1 tbsp minced garlic
- 14 oz can artichoke hearts (in brine, not oil), drained and finely chopped
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.
Notes
- The recipe can be prepped ahead of time and kept in the refrigerator up to three days. Let sit at room temperature 30 minutes before baking as instructed.
- The dip freezes well. Thaw in fridge one day then reheat as instructed above.
- Spinach can be added. If using frozen spinach, cook and drain prior to adding to the dip mixture.
- Serve warm with crackers, tortilla chips, or crusty bread.
Keywords: artichoke dip, parmesan artichoke dip
This recipe was originally published inSeptember 2015 and updated with new photos and additional information in July 2019.
Lhm says
So bummed. I was craving some homemade artichoke parm dip, broke quarantine to grocery shop and came home and made it. It’s an oily tasteless mess and I followed the recipe to the letter. It’s in the trash now. 😥😥
★
Melissa Riker says
I’m so sorry you didn’t like it, can you tell me what kind of artichokes and mayo you used? I’m trying to figure out where the oiliness came from.
Bonnie J Stewart says
Should we use marinated artichoke hearts or plain?
Melissa Riker says
I use the canned artichoke hearts in brine, not in oil.
Leslie says
Hi, my doc always ends up bleeding much oil separating from the mayo. Am I not cooking it long enough? It creates a lake of oil.
Shandra says
I’ve eaten this dip cold as well with some chopped tomatoes on top! Soooo good.
Melissa Riker says
It does taste so good, doesn’t it? I like it cold with Triscuits!
Julie says
I swear this is the only recipe I take to parties anymore, my hosts actually request I bring it, thank you!
★★★★★
Kelly says
this was aboslutely the kit of the party, thanks so much for sharing!
★★★★★
Karen says
Can this artichoke dip be frozen? If so, should it be baked first and then reheated?
Can’t wait to try it.
Melissa says
Hi Karen, I haven’t tried to freeze this recipe. My best guess is that it would be fine if either way, mixed then frozen and baked or baked then frozen and reheated. I will add it to my list to try to freeze it but if you try first please come back and update us and I can add that info to the recipe! ~Melissa
Jan says
This does very well if frozen. On many occasions I made enough for several containers and baked one for that day and covered and froze the remaining containers for future use. Always turns out great.
Linda says
WHAT SIZE DISH for 1 hour baking time ??? Thanks
Melissa says
Mine is a 6″ by 9″ oval dish.
Robin Toporek says
I made it as a side dish and they looked for more!!
Melissa says
Awesome, I’m glad you enjoyed it! ~Melissa
Erin says
I have made this so many times. It’s always a hit when entertaining!
★★★★★
Tobey orr says
Back to a question someone else ask… can you mix it up the night before and then bake it the next day before serving
★★★★★
Lindsay says
Can I prep it the night before and refrigerate it to bake the next evening?
Ceciia says
Thinking of taking this to a potluck party. How long can this dip sit out. Or serve just when it comes out of oven plz help.
Melissa says
I wouldn’t have it sit out for more than a few hours due to the cheese, I usually prep it and bake right before serving. ~Melissa
Leslie Jude says
Love your easy but delicious and healthy recipes!
Melissa says
Thank you so much Leslie!
easypeasylifematters says
Oh yes artichoke dip sounds just perfect right now! 🙂
Erica {[email protected]} says
Oh man this looks heavenly!