Simple Baked Artichoke Dip

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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!

hand with tortilla chip scooping up Parmesan Artichoke Dip

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Years and years ago I was attending a game day potluck 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 favorite dip recipes any time I am entertaining and I’m willing to bet you’ll love it just as much as I do!

Why I love this recipe

  • despite its simple ingredients, this dip has a creamy texture with the best flavor
  • when it comes to easy appetizer recipes, this one is at the top of the list
  • whether it’s a holiday season dinner party, game days, or just a weekend snack, this dip is always a crowd pleaser and the first one to be finished off


You only need 4 simple ingredients for this delicious recipe.

overhead view of white bowls with mayonnaise, parmesan cheese, artichoke hearts and garlic for dip recipe
  • mayonnaise – use a quality brand like Dukes or Hellmans
  • parmesan cheese, freshly shredded is best
  • garlic
  • can of artichoke hearts


This dip is a seriously easy recipe! Just mix and bake.

  1. Mix the mayonnaise, parmesan cheese, garlic, and chopped marinated artichoke hearts in a medium bowl and then trasnfer to an oven-safe baking dish.
  2.  Bake for one hour or until golden brown and bubbling. It’s that simple!


While I think this is the perfect baked artichoke dip recipe as written, you can make it your own with small changes.

Try substituting part of the parmesan cheese with swiss cheese or mozzarella cheese or adding to the flavor with a dash of worcestershire sauce, squeeze of lemon juice, or a sprinkle of onion salt, cayenne, or black pepper.

You can also experiment with using light mayonnaise (I prefer full fat personally) or plain greek yogurt, or upping the creaminess with a bit of softened cream cheese.

mixing parmesan artichoke dip


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 Hot Spinach Artichoke Dip recipe for another version that contains sour cream and cream cheese as well.

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.
I don’t suggest freezing after baking however as the consistency can change when thawed.

Parmesan Artichoke Dip-2

Serving Suggestions

Serve this dip warm right out of the oven for the best taste. You can also transfer it to a slow cooker to keep it warm while entertaining.

I like to serve alongside sturdy bread that can hold up to the dip, which makes it great for serving next to a charcuterie board with lots of options. Try baguette slices, tortilla chips, crackers, pita chips or pita bread, bagel chips, or crusty bread for dipping!

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.

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

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hand with tortilla chip scooping up Parmesan Artichoke Dip

Baked Parmesan Artichoke Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews


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!


Units Scale
  • 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


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.


  • 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.
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Category: Appetizer
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 238
  • Sugar: 0.4 g
  • Sodium: 353.4 mg
  • Fat: 23.4 g
  • Carbohydrates: 2.6 g
  • Protein: 4.6 g
  • Cholesterol: 18.8 mg

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  1. Followed the recipe. After 40 minutes it was bubbly, but more oil (as some reviews mentioned) then I liked. I took paper towels and soaked the excess oil, put it back in the oven for another 10 minutes. I again soaked up the excess oil and then enjoyed. Mine did not turn out as cheesey as the photo so next time I will add more parmesan.

  2. I have made this recipe for years but lately, every time I make it, it comes out very greasy. I am using same ingredients I’ve always used. Why is this happening? I always drain artichokes and cut them up, and I use Hellmans mayo, and I even shredded parmesan this time (since someone said that store bought already shredded parmesan could be the problem). Same outcome – greasy mess. What is different – never had this problem before?

      1. Try baking it inside of a hollowed out sourdough bread bowl. It will absorb the grease and also provides bread for dipping. It’s the only way I’ve ever made it.

        1. I used to make this dip many years ago and it was fantastic. I made it this afternoon and it was an absolutely greasy mess. After reading other comments I believe I have figured out the problem. I have told my husband ad infinitum since covid that Hellmans mayo doesn’t taste the same. I am virtually sure they either changed their formula or they are using inferior ingredients because that is all they can get with supply chain issues. Of course I used Hellmans to make my dip today. It was edible , but just barely.

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