appetizer
Creamy Baked Artichoke Dip
This creamy baked artichoke dip is rich, cheesy, and irresistibly scoopable—perfect for parties, game day, or a cozy night at home. Tender artichoke hearts are blended with mayonnaise, sour cream, and Parmesan cheese to create a hot, bubbly dip with a golden top and a soft, velvety interior. It pairs beautifully with crackers, warm baguette slices, or crisp vegetables, and it comes together quickly with pantry ingredients. Serve it straight from the oven and watch it disappear.
Ingredients
Dip
- 1 (14 ounce) can artichoke hearts, drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven Preheat the oven to 350°F (175°C) so it is ready to bake the creamy baked artichoke dip.
- Prep the artichokes Drain 1 (14 ounce) can artichoke hearts well, then coarsely chop the artichoke hearts into bite-sized pieces.
- Mix the dip base In a medium bowl, combine the chopped artichoke hearts, 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup grated Parmesan cheese. Stir until the 1 (14 ounce) can artichoke hearts, 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup Parmesan cheese are evenly blended into a thick, creamy mixture.
- Transfer to baking dish Spread the artichoke mixture evenly into a small casserole or baking dish, using a spatula to smooth the top of the dip so it bakes evenly.
- Bake Place the baking dish in the preheated 350°F oven and bake the creamy baked artichoke dip for about 30 minutes, or until it is heated through and lightly golden on top.
- Serve Remove the creamy baked artichoke dip from the oven and allow it to cool slightly. Serve the hot dip with crackers, pieces of French bread, or assorted vegetables for dipping.
Notes
- For extra flavor, stir in a clove of minced garlic or a pinch of crushed red pepper flakes.
- You can sprinkle a little extra grated Parmesan or shredded mozzarella over the top before baking for a cheesier crust.
- This dip is best served warm straight from the oven.