I can never resist a bubbling dish of creamy baked artichoke dip with golden, cheesy edges. This is the Game Day snack that disappears before halftime.

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I’m wildly obsessed with this baked artichoke dip because it hits every snack craving I have at once: creamy, cheesy, tangy, and ridiculously scoopable. The artichoke hearts bring that briny bite I love, and Parmesan cheese gives the whole bowl a salty, savory edge that keeps me going back in.

And honestly, I have zero chill around it on Game Day. One dip turns into five.

Then I’m hovering near the dish like I was personally assigned to guard it. But that bubbly, golden top?

Impossible to ignore. Rich, messy, addictive.

Exactly the kind of appetizer I want on repeat.

Ingredients

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Artichoke hearts bring that tender, tangy bite that makes this dip feel special.
Cream cheese makes it rich, thick, and scoopable in the best way.
Sour cream adds a little tang so it doesn’t taste too heavy.
Mayonnaise keeps everything creamy and gives it that classic party-dip vibe.
Parmesan adds salty, nutty flavor that makes you keep going back.
Mozzarella melts all stretchy and gooey, which is honestly the whole point.
Garlic gives it a cozy kick without taking over the bowl.
Lemon juice brightens things up so the dip tastes fresh, not flat.
Salt and pepper pull the creamy, cheesy flavors together nicely.
Red pepper flakes add a tiny heat if you’re into that.
Plus fresh herbs make it look prettier and taste a little lighter.
Basically, buttery panko gives the top that golden, crunchy finish.

Ingredient Quantities

14 ounce can artichoke hearts, drained and roughly chopped

8 ounce cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes optional

2 tablespoons chopped fresh parsley or green onion

1/4 cup panko breadcrumbs for topping

1 tablespoon melted butter for mixing with breadcrumbs

How to Make this

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1. Preheat oven to 350°F and lightly grease a 1 to
1.5 quart baking dish.

2. Drain the 14 ounce can artichoke hearts and roughly chop them.

3. In a large bowl, beat together 8 ounce softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise until smooth.

4. Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.

5. Fold the chopped artichoke hearts into the cheese mixture until evenly distributed.

6. Scrape the dip into the prepared baking dish and smooth the top.

7. In a small bowl, mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter until moistened.

8. Sprinkle the breadcrumb mixture evenly over the dip.

9. Bake for about 30 minutes until the dip is bubbly and the topping is golden brown.

10. Remove from oven, sprinkle 2 tablespoons chopped fresh parsley or green onion on top, let rest a few minutes, and serve warm.

Equipment Needed

1. Oven
2. 1 to 1.5 quart baking dish
3. Large mixing bowl
4. Small mixing bowl
5. Electric hand mixer or whisk
6. Rubber spatula or spoon for scraping
7. Cutting board and chef knife
8. Can opener and small strainer or colander for draining
9. Measuring cups and spoons

FAQ

Can I make this dip ahead of time? Yes. Assemble the dip, cover, and refrigerate up to 24 hours; before baking, let it sit at room temperature 20 to 30 minutes and then bake as instructed.

How should I reheat leftovers? Reheat in a 350°F oven for 10 to 15 minutes until bubbly, or microwave in 30 second intervals, stirring between, until hot.

Can I use frozen or fresh artichokes instead of canned? Yes. If using frozen, thaw and drain well. If using fresh, cook, trim, and chop the hearts; weigh or measure to equal about a 14 ounce can once prepared.

How can I make this gluten free? Substitute gluten free breadcrumbs or omit the breadcrumbs and top with extra cheese or crushed gluten free crackers.

What can I use instead of mayonnaise or sour cream? Swap mayonnaise for plain Greek yogurt for a tangier, lighter version, or use all Greek yogurt instead of sour cream; texture and flavor will be slightly different.

What should I serve with the dip? Serve warm with toasted baguette slices, pita chips, sturdy crackers, raw vegetables, or crostini for scooping and spreading.

The Best Baked Artichoke Dip Recipe Substitutions and Variations

Cream cheese: substitute equal amount of Neufchâtel for lower fat, or use 8 ounces ricotta stirred until smooth for a lighter, slightly grainier texture.
Mayonnaise: swap with Greek yogurt (use same volume for tang and creaminess), or use an equal mix of sour cream plus 1 teaspoon olive oil for richness.
Parmesan cheese: use Pecorino Romano for a sharper, saltier flavor (use slightly less), or grated Asiago for a milder, nuttier profile.
Panko breadcrumbs topping: replace with crushed Ritz crackers or finely crushed toasted breadcrumbs for browning, or use an equal amount of gluten free breadcrumbs if needed.

Pro Tips

1. Make the cream cheese extra soft by letting it sit at room temperature for 30 to 60 minutes, or microwave in 5 to 8 second bursts until just spreadable. This prevents lumps and gives a silkier dip.

2. Pat the canned artichokes dry with paper towels before chopping. Removing excess liquid keeps the dip from getting watery and concentrates the artichoke flavor.

3. Toast the panko briefly in a dry skillet until light golden before mixing with the melted butter. It develops a nuttier flavor and gives the topping better crunch instead of going soggy.

4. For brighter flavor, add an extra splash of lemon juice or a pinch of lemon zest right before serving. It wakes up the richness and balances the cheeses without changing the texture.

The Best Baked Artichoke Dip Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist a bubbling dish of creamy baked artichoke dip with golden, cheesy edges. This is the Game Day snack that disappears before halftime.

Servings

servings

Calories

362

kcal

Equipment: 1. Oven
2. 1 to 1.5 quart baking dish
3. Large mixing bowl
4. Small mixing bowl
5. Electric hand mixer or whisk
6. Rubber spatula or spoon for scraping
7. Cutting board and chef knife
8. Can opener and small strainer or colander for draining
9. Measuring cups and spoons

Ingredients

14 ounce can artichoke hearts, drained and roughly chopped
8 ounce cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
2 tablespoons chopped fresh parsley or green onion
1/4 cup panko breadcrumbs for topping
1 tablespoon melted butter for mixing with breadcrumbs

Directions

Preheat oven to 350°F and lightly grease a 1 to
5 quart baking dish.
Drain the 14 ounce can artichoke hearts and roughly chop them.
In a large bowl, beat together 8 ounce softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise until smooth.
Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
Fold the chopped artichoke hearts into the cheese mixture until evenly distributed.
Scrape the dip into the prepared baking dish and smooth the top.
In a small bowl, mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter until moistened.
Sprinkle the breadcrumb mixture evenly over the dip.
Bake for about 30 minutes until the dip is bubbly and the topping is golden brown.
Remove from oven, sprinkle 2 tablespoons chopped fresh parsley or green onion on top, let rest a few minutes, and serve warm.

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.