Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it’s gone!
Our family loves appetizers for dinner! This hearty Rotel Dip recipe is pure comfort food. We’ve also made these easy Crab Puffs as our meal, making everyone happy!
Why this Recipe Works
Baked Artichoke Dip scooped with crackers or crusty bread is one of life’s little joys. What’s a party or a potluck without a big serving bowl full of bubbly Artichoke Dip to share?
I never know when I make a dip recipe if I’m doing it because I crave the ingredients of the dip, or I want an excuse to eat the crackers!
Clearly, with this recipe, it’s about the dip.
- Those salty and vinegary artichokes mixed with cream cheese, mayo and mozzarella? Heaven.
- And I can’t forget about the garlic. The more garlic the better, I say.
- Easy to bake or microwave!
Although, I do still love snacking on crackers whenever I get the chance. I never realized how much I love Triscuits until I entered adulthood.
As a child, those would never have touched my lips. Seriously. They look like Mini Wheats cereal (which I love now, but hated as a kid, go figure).
It seems like everyone has an artichoke dip they swear by. Some include spinach, like my favorite Spinach Artichoke Dip.
Step by Step Instructions
Whipping up Baked Artichoke Dip is a breeze!
- Open can of artichokes
- Chop artichokes
- Mix all ingredients
- Bake until bubbly
- Eat. Repeat.
Really, it is as simple as that! And I bet if you brought this to a potluck, or made it for friends and family, you’ll be the star of the show!
Ingredient Notes
Along with a full four cloves of garlic, I’ve found one other key for making irresistible artichoke dip: lemon zest. (use our guide on how to zest a lemon)
Just a bit of the zest from a fresh lemon blended with the artichokes, mayo, cream cheese and mozzarella cheese adds a brightness to this dip that you can’t beat. It highlights the vinegary flavor of the artichokes while balancing the saltiness.
While I’m sure you could still make a perfectly fine artichoke dip without the lemon, why would you settle for “fine” when you can have AMAZING?
I recommend using full fat regular cream cheese in this artichoke dip recipe. Light cream cheese just won’t have the same richness.
It’s an ideal accompaniment to a Charcuterie board as well.
Serving Suggestions
Artichoke Dip goes well with just about any cracker or bread you can think of. Serve it with crostini for a fancy party or spread it on fresh slices of homemade garlic bread.
Because this dip is thick, I find it’s best with a heartier cracker or toasted bread that can hold up to it. (Water crackers and thin wafers will break if you try to scoop artichoke dip with them!) Our homemade bagel chips work great too.
This dip is so good though that you might just be tempted to eat it by the spoonful.
As the years have passed, and I’ve been busy creating new recipes, this dip has remained one of our favorites, along with Pepperoni Pizza Dip, Hanky Pankys, and Taco Tortilla Stacks.
If you love artichokes, this creamy coconut sauce Baked Chicken Thigh recipe is packed with flavor!
PRO TIP: Make it a meal! Add rotisserie chicken or your own cooked and shredded chicken to the mixture before baking.
Recipe FAQs
Baked artichoke dip will last about 4 days in the refrigerator, if stored properly in an airtight container.
You can freeze leftover artichoke dip in an airtight freezer safe container for up to 30 days. Thaw in refrigerator overnight.
You can use a low fat mayonnaise and cream cheese to lighten up artichoke dip. Just note that it won’t have the same creamy flavor.
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Artichoke Dip Recipe
Ingredients
- 1 can artichoke hearts, drained 14 ounce
- 1 cup mayonnaise
- 8 ounce cream cheese softened
- 2 cups shredded mozzarella cheese
- 4 cloves garlic pressed
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup parmesan cheese divided
Instructions
- Preheat oven to 350°F.
- Chop artichoke hearts into small, diced pieces. In a mixing bowl, combine artichokes, mayonnaise, cream cheese, mozzarella, garlic, lemon zest, salt and pepper, and 1/4 cup parmesan cheese.
- Once everything is well blended, spread in an 8-inch baking dish (or a 10 inch cast iron skillet). Sprinkle remaining 1/4 cup parmesan cheese over top of dip.
- Bake for 25-30 minutes, until bubbly and browned. ENJOY.
Notes
- Serve with triscuits, crackers, or bread!
- Baked artichoke dip will last about 4 days in the refrigerator, if stored properly in an airtight container.
- You can freeze leftover artichoke dip in an airtight freezer safe container for up to 30 days. Thaw in refrigerator overnight.
- You can use a low fat mayonnaise and cream cheese to lighten up artichoke dip. Just note that it won’t have the same creamy flavor.
Video
Nutrition
Baked Artichoke Dip is creamy and garlicky, with the amazing flavor of chopped artichokes in every bite.
Well this didn’t last long in my house. I need to double the recipe next time!
This is now my favorite “go to” artichoke dip—the lemon zest puts it over the top! And it is delicious with Triscuits , my favorite cracker too!
What is the best artichoke dip recipe out there as far as I’m concerned!
This is the recipe that never fails! It’s delicious! My family loves it. I spiced it up the last time and used jalapeño cream cheese and some pepper jack cheese for a spicy twist!
Yummy spicy twist!
I have tried several variations of artichoke dip over the years. This one is probably my favorite. Just the right amount of garlic, but it’s the lemon zest that gives it that special kick that put it over the top for me!
Can you make the artichoke dip the day before and then cook and serve the next day?
This dip turned out better than I had hoped! So easy and delicious, can’t wait to make again.
This is to die for! So good, so flavorful and so hard to not eat it all myself!
This has become one of our favorite dips when having friends over. It’s so easy to make and delicious!
This dip is amazing! We serve it at every party and it’s always the first to get eaten.
This artichoke dip is incredible and was an absolute hit at our family party this weekend! For sure going to be making it again soon!
This dip looks and sounds awesome. I must try this ASAP… in moderation of course 😉
haha, moderation, yes!!
This recipe looks like the perfect dish for my next family get together!~Carolyn @ Cabot
What cheesy, gooey deliciousness! I can see why this is a favorite!
There’s nothing not to love about this! I’m tempted to make the dip this weekend and eat it alll by myself 🙂
Artichoke dip is just the best. That’s really it. I could eat it all day with a spoon.
And Triscuits? Now look what you’ve done! I’ve gotta run to the store and get some. Major craving forming here!
The triscuits add the perfect amount of salt and crunch!! Sorry to stir up a craving 😉
You dramatize the excitement all you want, it’s working! I want some of this amazing dip so so so bad! I could so stuff my face with it all right now! Looks and sounds AMMMMMAZING!
I get excited about dip. It’s the little things in life 🙂
I added Hatch green chile and some pine nuts to the top to give it that New Mexico flair. Delicious !!
Delicious additions!