I’m excited to share my Baked Artichoke Dip, an effortlessly indulgent, creamy and comforting creation that hides an unexpected twist.

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I never planned to become obsessed with a dip, but this Artichoke Dip With Philadelphia Cream Cheese did it. It’s effortlessly indulgent, creamy and comforting in a way that sneaks up on you, makes you want to keep dipping.

The base of Philadelphia cream cheese plus tender artichoke hearts gives a silky mouthfeel and little bites of tang that keep you guessing. I’ve played with versions leaning toward Baked Artichoke Dip or the simpler Cream Cheese Dips you’ll find in diners, and each time it surprises me, showing a new personality.

Don’t say I didnt warn you, it disappears fast.

Ingredients

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Philadelphia cream cheese: Rich and creamy, it’s mostly fat and protein, gives silky texture and mild tang.
Artichoke hearts: High in fiber and antioxidants, earthy flavor adds bulk and subtle tang.
Mozzarella cheese: Melts beautifully, adds gooey stretch, gives protein and calcium with mild milky taste.
Parmesan cheese: Firm, salty umami kick, concentrated protein and calcium, bright savory lift.
Garlic: Pungent, gives a sharp savory pop, may have health and anti inflammatory benefits.
Lemon juice: Adds bright acidity to cut richness, small vitamin C boost, fresh finish.
Parsley or green onions: Add fresh herb lift, small vitamins, brightens the dip.

Ingredient Quantities

8 oz (1 block) Philadelphia cream cheese softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 can (14 oz) artichoke hearts drained & roughly chopped

2 cloves garlic minced

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley or green onions

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Pinch red pepper flakes optional

How to Make this

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1. Preheat oven to 350°F and grease a 1-quart or 8-inch baking dish lightly with oil or nonstick spray.

2. Soften the 8 oz Philadelphia cream cheese by leaving it at room temp for 20-30 minutes or zap it in the microwave 10 to 20 seconds until just soft, then put it in a medium mixing bowl.

3. Add 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, and the 2 minced garlic cloves to the bowl; stir until mostly smooth. Don’t over mix, you still want a little texture.

4. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you want a little heat. Give it a quick taste and adjust salt or lemon if needed.

5. Fold in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the can of artichoke hearts (14 oz) drained really well and roughly chopped, and 2 tablespoons chopped fresh parsley or green onions. Reserve a little mozzarella/Parmesan for the top.

6. Spoon the mixture into the prepared dish, smooth the top and sprinkle the reserved cheese evenly over it.

7. Bake 20 to 25 minutes until the center is bubbly and the top is lightly golden. If you want a browned top, switch to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

8. Let the dip rest 5 minutes, garnish with extra parsley or green onions and a squeeze of lemon if you like, then serve warm with crackers, toasted bread, pita or veggies.

Equipment Needed

1. 8-inch (1‑quart) baking dish, lightly greased
2. Medium mixing bowl
3. Hand mixer or whisk (for loosening cream cheese and blending)
4. Rubber spatula (for folding and smoothing)
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board (to chop artichokes and parsley)
7. Can opener and small colander or fine mesh sieve (to drain artichokes well)
8. Oven mitts and a rimmed baking sheet (to catch drips if you broil the top)

FAQ

Q: Can I make this dip ahead of time? A: Yes, you can mix everything and keep it covered in the fridge for up to 24 hours, then bake it when guests arrive. You can also bake it ahead, cool, cover and refrigerate up to 3 days, then reheat at 350°F for about 15-20 minutes till hot.

Q: My dip turned out watery, how do I stop that? A: Drain the artichokes well and pat them dry with paper towels, squeeze out extra liquid. Also let the cream cheese come to room temp so it blends better, and avoid over-stirring. If needed add a tablespoon of flour or cornstarch to soak up excess moisture.

Q: Can I use frozen or jarred artichoke hearts instead of canned? A: Yes. Frozen must be thawed and squeezed dry first, jarred in oil will add extra flavor so you might cut back on the mayo. Either works fine just mind the extra liquid or oil.

Q: How do I reheat leftovers so it doesn’t get rubbery? A: Reheat in the oven at 350°F until warm, about 10-15 minutes, that keeps the texture better. Microwave in short bursts if you gotta, stirring between, then finish briefly under the broiler if you want a bubbly top.

Q: Want to make it lighter, any good swaps? A: Use Greek yogurt or lowfat sour cream instead of full-fat sour cream, or light mayo and reduced fat cream cheese. It’ll be a bit less rich but still tasty, just taste and adjust lemon and salt.

Q: What should I serve with this dip? A: Toasted baguette slices, pita chips, crackers, or raw veggies like carrots and bell peppers. Warm bread or chips are best cause they scoop up the cheesy bits.

Artichoke Dip With Philadelphia Cream Cheese Recipe Substitutions and Variations

Philadelphia cream cheese: swap 1:1 with Neufchatel for fewer calories, or use mascarpone for a richer, silkier texture.
Sour cream: plain Greek yogurt 1:1 works great, gives the same tang but less fat and it firms up nicely when baked.
Mozzarella: Monterey Jack or provolone shred and use the same amount for similar melt and milder flavor.
Artichoke hearts: thawed frozen artichokes chopped are fine if you dont have canned, or use marinated artichokes but drain well and cut back on added salt.

Pro Tips

1. Dry the artichokes like crazy — drain them, squeeze and pat with paper towels so theyre not soggy. If theyre wet the dip waters down and wont get that nice bubbly texture.

2. Soften the cream cheese at room temp or give it a very short zap in the microwave, dont melt it though. That makes the mix smoother and faster to stir, and you wont have to overwork it which keeps a bit of good texture.

3. Save a little cheese for the top and use a shallow ovenproof dish so the whole thing heats evenly and gets bubbly all the way through. If you want a crunchy top, sprinkle breadcrumbs or panko in the last few minutes of baking.

4. Always taste before baking and tweak the bright and salty notes. If it tastes flat add a squeeze more lemon or a pinch more salt, or try a little smoked paprika or hot sauce for a subtle twist youll actually notice.

Artichoke Dip With Philadelphia Cream Cheese Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Baked Artichoke Dip, an effortlessly indulgent, creamy and comforting creation that hides an unexpected twist.

Servings

servings

Calories

259

kcal

Equipment: 1. 8-inch (1‑quart) baking dish, lightly greased
2. Medium mixing bowl
3. Hand mixer or whisk (for loosening cream cheese and blending)
4. Rubber spatula (for folding and smoothing)
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board (to chop artichokes and parsley)
7. Can opener and small colander or fine mesh sieve (to drain artichokes well)
8. Oven mitts and a rimmed baking sheet (to catch drips if you broil the top)

Ingredients

8 oz (1 block) Philadelphia cream cheese softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (14 oz) artichoke hearts drained & roughly chopped
2 cloves garlic minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley or green onions
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch red pepper flakes optional

Directions

Preheat oven to 350°F and grease a 1-quart or 8-inch baking dish lightly with oil or nonstick spray.
Soften the 8 oz Philadelphia cream cheese by leaving it at room temp for 20-30 minutes or zap it in the microwave 10 to 20 seconds until just soft, then put it in a medium mixing bowl.
Add 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, and the 2 minced garlic cloves to the bowl; stir until mostly smooth. Don’t over mix, you still want a little texture.
Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you want a little heat. Give it a quick taste and adjust salt or lemon if needed.
Fold in 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the can of artichoke hearts (14 oz) drained really well and roughly chopped, and 2 tablespoons chopped fresh parsley or green onions. Reserve a little mozzarella/Parmesan for the top.
Spoon the mixture into the prepared dish, smooth the top and sprinkle the reserved cheese evenly over it.
Bake 20 to 25 minutes until the center is bubbly and the top is lightly golden. If you want a browned top, switch to broil for 1 to 2 minutes but watch it closely so it doesn’t burn.
Let the dip rest 5 minutes, garnish with extra parsley or green onions and a squeeze of lemon if you like, then serve warm with crackers, toasted bread, pita or veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.