Artichoke Dip

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5 from 23 votes

Our favorite easy cheesy artichoke dip is irresistibly creamy and preps in minutes. It's our go-to hot dip for parties!

Prep Time8

Cook Time25

Total Time33

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

8x8 baking dish

Ingredients

1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
1 (14-ounce) can artichoke hearts, drained and chopped
½ cup sour cream
1 (8-ounce) package cream cheese, room temperature
½ cup mayonnaise
2 teaspoons minced garlic
⅓ cup chopped sun-dried tomatoes, optional

Instructions

Preheat the oven to 375°F.
In a medium mixing bowl, add the cheeses and chopped artichoke hearts.
In a separate bowl, stir the sour cream, cream cheese, mayo, and garlic. Once combined pour it over the mixture of cheese and artichokes.
Stir until combined. Add the optional sun-dried tomatoes to the bowl and fold them into the mixture.
Spread the mixture into an 8x8-inch baking dish. Bake for 25 minutes then serve.

Video

Notes

Recipe tips.

Chop artichokes into small pieces for easier scooping.
To heat in a crockpot, see our Slow Cooker Artichoke Dip recipe.
Serving ideas: set out toasted baguette, tortilla chips, pita chips, pretzels, and crisp veggies for a nice mix of textures.

Prep ahead of time. Mix the day before, cover, and store it in the fridge. When ready to bake, allow it to come to room temperature and bake according to the recipe directions.

Store leftovers in an airtight container(s) in the fridge for 2-3 days or freeze for 2-3 months. Reheat small portions in the microwave. Larger portions can be reheated in the oven (covered at 350°F) or in the slow cooker.

Nutrition