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Hot Cheesy Artichoke Dip at FoodApparel.com

Hot Cheesy Artichoke Dip

Course Appetizer
Cuisine easy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Christina Lakey (adapted from my sis, Rebecca)


  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 oz can artichoke hearts 14, drained and chopped
  • 1 cup shredded Parmesan cheese
  • 3 cloves garlic or 1/2 teaspoon garlic powder, minced


  1. Heat oven to 350 F.
  2. In a medium bowl, combine cream cheese, sour cream, and mayonnaise. Mix until combined and smooth.
  3. Add artichoke hearts, Parmesan cheese, and garlic powder. Mix until all is equally distributed.
  4. Place in 8x8 pan (or other 2 quart baking dish).
  5. Cook for 30 minutes, or until top starts to brown and mixture is heated through.
  6. If desired, turn oven to broil right at end for about 2-3 minutes to brown and crisp the top a little more.
  7. Serve with crusty bread, crackers, or pita chips!

Recipe Notes

Dress it Up:
Take 1/2 to 1 cup frozen spinach. Thaw, and chop. Press in a colander (or with cheesecloth) to drain out excess juice. Stir in with artichokes and cheese. (If using fresh spinach, you will need to boil the spinach to wilt it down first, and then squeeze out the excess liquid, or it will release too much liquid into the dip.)
Add 1/2 to 1 diced roasted red bell pepper (excess liquid drained) with the artichokes and cheese and/or on top for garnishment.
Note: If adding large amounts of spinach or red pepper, I would recommend adding extra Parmesan cheese (probably 1/4 up to 1/2 cup). The one catch with adding these veggies is the excess liquid and so counterbalancing with additional cheese will help keep the dip a good consistency.