Warm and cheesy baked Artichoke Dip is a flavor-packed party classic! Chunks of artichoke hearts are baked into this creamy dip with tangy bits of jalapeno.
Whether it’s the holiday season, you’re planning a summer gathering, or jotting down a list of recipes for a game day party, you cannot go wrong with a dish of cheesy Artichoke Dip. This classic party snack has a seriously irresistible quality and is guaranteed to go over in a big way at any type of gathering.
As soon as the first football game hits our TV screen, I start thinking about making this dip. There’s just something about baked artichoke dip that makes it the perfect football food. So I caved and this past weekend I popped this baby in our oven while the 49ers did their thing.
Of course, I had to get some photos of the warm, lusciousness as soon as it came out of the oven so I could share it with you all. Ryan (aka Boy #1) was hovering and I’m just gonna say it, he was a bit impatient. You’d think a man his age could wait a minute for his cheesy dip.
He snapped this shot of me taking my photos in my extremely novice and unprofessional manner and posted it to Instagram. Justice. Well, two can play at that game. Here he is meeting and greeting the newest member of our family. If you follow me on Facebook, I’m sure you are aware of this sweet little thing. She evokes this reaction in nearly everyone who meets her.
Let’s get back to the dip.
I’ve been making this dip since the stone age but I do a couple of things that make my recipe a bit different from the scores of others.
Ingredient Notes
- Cream cheese – Many other recipes use mayonnaise alone as the base but I like to add some cream cheese for body and texture. I always use ⅓ less fat cream cheese but you can use full fat cream cheese if you’d like.
- Mayonnaise – I don’t recommend using “light” mayonnaise as I think it lends an odd flavor to the dip, but any other variety you like will work just fine. Olive oil mayo is my favorite mayo of the moment.
- Mozzarella cheese – Either part skim or full fat mozzarella, depending on your preference.
- Artichoke hearts – You want canned artichoke hearts in water for this recipe, not the oily, marinated kind that come in a jar.
- Parmesan cheese
- Jalapeno – This is the super secret tip of the day. Jarred jalapeno slices along with a little of the juice from the jar adds a nice pop! Mezzetta makes both a “Tamed” and “Hot” variety. I almost always have both on hand and will sometimes use a combination of the two. The dip definitely benefits from a little heat and I wouldn’t hesitate to use only the Hot variety.
- Seasoning – A little all purpose seasoning, like Lawry’s Seasoned Salt and some garlic powder.
How to Make Artichoke Dip
- Combine all the dip ingredients in a medium mixing bowl.
- Stir until well combined.
- Transfer the dip to a small baking dish and bake in a preheated 350 degree F oven for 30 to 35 minutes until bubbly and browned around edges. That’s it!
Serving Suggestions
We love this dip smeared on baguette slices but it’s also delicious with crackers or sturdy tortilla chips for dipping.
Make it Ahead
You can make Artichoke Dip up to a day in advance. After transferring it to the baking dish, cover it with plastic wrap or foil and refrigerate. When you’re ready to bake it, remove the dip from fridge and allow to rest on the kitchen counter for about 20 minutes or so to take the chill off. Bake as directed, increasing the baking time by about 15 minutes or as needed to heat it through.
More Classic Party Dips
Artichoke Dip
Ingredients
- 8 ounces cream cheese, ⅓ less fat Neufchatel or regular cream cheese
- ¾ cup mayonnaise, I like to use a healthy fat mayo like olive oil mayo
- ½ heaping cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 14 ounce can artichoke hearts in water, drained and coarsely chopped
- 10 to 15 jarred jalapeno slices, diced
- 2 teaspoons liquid from jarred jalapeno slices
- ½ teaspoon garlic powder
- ½ teaspoon Lawry's Seasoned Salt, or your favorite all-purpose seasoning
For Serving
- French baguette (sliced), crackers, or sturdy tortilla chips
Instructions
- Preheat oven to 350 degrees F.
- Combine all the dip ingredients in a medium mixing bowl, stirring until well combined. Transfer the dip to a small baking dish and bake for 30 to 35 minutes until bubbly and browned around edges.
- Serve with sliced baguette, crackers, or sturdy tortilla chips.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Delicious, would just add lemon juice!
I made this recipe today for Father’s Day and every last bite was eaten! I have made other recipes of artichoke dip. I think the addition of the jalapeños makes the difference! This is my new favorite!!
This recipe is so. Damn. Delicious. Thank you!! Everyone at the party absolutely love it! I substituted Monterey Jack instead of mozzarella just cause I already had it and used fresh jalapeños instead and it worked great!
I made this last minutes and it was great. I did not have can artichokes I had marinade Artichoke I use that and I don’t like jalapeños so I did not use that and I had shredded cheddar cheese I did use some of the liquid from the marinade and added that and it was yummy thank you for your recipe and it was a big hit at Super Bowl Sunday .