Baked Artichoke Dip
This is absolutely the best baked artichoke dip I have ever had. This is the one that everyone always asks me for the recipe for, I kid you not. It is so simple that it’s almost embarrassing to give them the recipe, but ALAS, I always do. I am a sharer, I love that people enjoy what I make and I am happy to share any recipe.
This baked artichoke dip is as simple as it gets, from the ingredients to the assembly and baking. Anyone can make this. If you are a beginner cook and are looking for something to make that won’t intimidate you but still have you end up with an appetizer that you’ll be proud to serve, this recipe is IT! It’s a classic for a reason, it really is that good!
One of the best parts of this baked artichoke dip recipe is that it is so easy that you can even prepare it a day ahead and just pull it out when you are ready to bake it. Keep in mind that if you are using a bread bowl (see notes), then I recommend just refrigerating the filling in a bowl, then fillling the bread bowl, just before you bake the dip to prevent the bread from getting soggy. You want the bread bowl to get warm and toasty so that when the dip gets low in the “bowl” you can just tear into the bowl and use the ripped bread to dig a bit deeper into the dip….well that’s how my family does it. There’s no shame in that!
This baked artichoke dip is one of my Go-to’s when I am having a crowd over, or when I need to take something to a gathering. It is a huge crowd-pleaser and always disappears quickly. Gooey, melted cheese with the zesty flavor of marinated artichoke hearts! It’s uncomplicated and I usually have all of the ingredients on hand (well, except the bread bowl). But for a pot-luck or to take out, I usually will prepare this in a foil baking dish especially if I know I will be leaving before clean up time. That way I am not chasing down a casserole dish.
What you need:
Artichoke hearts: I prefer to use the ones in the jars that have been marinated in spices and olive oil. They add so much more flavor to the dip than just the tinned ones. If tinned ones are all you can find then use them. Remember to remove any tough parts when you are chopping (no one wants to eat that tough bit).
Mayonnaise: Use regular mayonnaise, not low fat. The mixture will separate if you do. Use a good quality brand like Hellman’s.
Sour Cream: Again, use full fat, this dish is a treat, it’s not something you eat every day or every week, so don’t worry about the full fat, it really makes the best dip.
Cream Cheese: I use a good brand name block of cream cheese, but to be honest a generic brand will work just as well. Just be sure its full fat, and let it come to room temperature to make the blending easier.
Parmesan Cheese: I am a purist here. I prefer freshly grated parmesan cheese. I always have a block of parm in my fridge so it’s not an issue. If you don’t, you can buy pre shredded parmesan from the deli section, but don’t be tempted to use the powder parmesan in the Green tin (you know which one i mean), it just doesn’t melt. If you use it then I would expect a less gooey dip. That is totally up to you. If you are on a strict budget that the green label one, might be your best option, but it comes at a price…just being honest here.
Fresh Garlic: I prefer to use fresh garlic in any recipe that I can. This is no exception. If you don’t have any, then use granulated garlic. The dip needs that little bit of flavor.
Green Onions: Although not classic ingredient in Hot Artichoke Dip, I love the little bit of onion flavor it gives to the dip. Reserve a few for the garnish for a little extra color on top. These can be omitted entirely if they’re not in your budget or you don’t have any.
The Advantages of Baked Artichoke Dip:
You can….
MAKE IT AHEAD: One of the best things about this dip is you can make it an advance and bake it just before serving. You can mix all the ingredients together, smooth into the baking dish (or a bowl if using a bread bowl to serve) and refrigerate for up to 2 days before baking and serving.
STORING: Store any leftover dip (HA HA!) in an airtight container in the fridge. You can reheat the dip in the microwave for 20-30 seconds to enjoy at another time. Serve with crackers or crudite.
If you are looking for some other easy appetizers then try my:
Queso (Mexican cheese dip with Velveeta)
The Keg Mushrooms Neptune Copycat version
Baked Artichoke Dip
Equipment
- 1 9×9" square casserole dish or standard glass pie plate
- 1 Hand mixer
Ingredients
- ½ Cup Mayonnaise (you can substitute Miracle Whip for a sweeter taste)
- ½ cup Sour Cream (full fat prefered)
- 1 8oz package of cream cheese, softened
- 1 Cup grated parmesan cheese I prefer freshly grated but you can use pre grated (try to avoid the green brand-you know the one I mean, as it doesn't melt)
- 398 ml jar or can of artichoke hearts, drain and chop coarsely (remove the tough bits). (about 2 cups) (I prefer marinated ones in oil for more flavor),
- 1 clove fresh garlic, minced fine you can substitute 1/2 tsp granulated garlic if you don't have fresh.
- 2 green onions (optional) (for garnish)
- 1 large Round Sourdough Loaf *Optional If using- see notes below
Instructions
- Preheat the oven to 350F.
- Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined. Add the remaining ingredients except the green onions and mix. Reserve the chopped green onions for garnish to put on once the dip has baked.
- Spoon the mixture into a 9×9 or 9×13 baking dish and level. Bake at 350F for 25-30 minutes, until lightly browned and hot/bubbly. Remove from oven, garnish with chopped green onions as desired.
- Let the dip sit for a couple of minutes before serving as it is extremely HOT!
- Serve with an assortment of crackers, breads, or freshly chopped veggies as dippers. Enjoy