23 Delicious Artichoke Dip Recipes for Effortless Cooking

Just imagine creamy, cheesy artichoke dip bubbling away in your oven—the ultimate crowd-pleaser that’s as easy to make as it is delicious. Whether you’re hosting a party or craving a cozy snack, these recipes turn simple ingredients into irresistible comfort food. Ready to find your new favorite? Dive into our roundup of 23 effortless artichoke dip ideas and get ready to impress!

Classic Spinach and Artichoke Dip

Let’s transform your basic dip game forever. Loaded with creamy, cheesy goodness and that perfect garlicky kick, this spinach and artichoke dip is the ultimate crowd-pleaser that comes together in minutes.

Ingredients

Frozen chopped spinach – 10 oz package
Canned artichoke hearts – 14 oz can
Cream cheese – 8 oz block
Mayonnaise – ½ cup
Sour cream – ½ cup
Mozzarella cheese – 1 cup shredded
Parmesan cheese – ½ cup grated
Garlic – 2 cloves minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Thaw the frozen spinach completely in a microwave-safe bowl for 4 minutes.
3. Squeeze all excess water from the spinach using your hands or a clean kitchen towel.
4. Chop the artichoke hearts into small, bite-sized pieces.
5. Combine cream cheese, mayonnaise, and sour cream in a large mixing bowl.
6. Mix with an electric hand mixer on medium speed until completely smooth and lump-free.
7. Add minced garlic, salt, and black pepper to the cream mixture.
8. Stir in the squeezed spinach and chopped artichokes with a spatula.
9. Fold in ¾ cup of shredded mozzarella and all the Parmesan cheese until evenly distributed.
10. Transfer the mixture to an 8×8 inch baking dish.
11. Sprinkle the remaining ¼ cup mozzarella cheese evenly over the top.
12. Bake at 375°F for 20-25 minutes until the edges are bubbly and the top is golden brown.
13. Let the dip rest for 5 minutes before serving to allow it to set properly.
You’ll love the creamy, stretchy cheese texture against the tender spinach and artichoke pieces. That golden, crispy top gives way to the most decadent, garlic-forward flavor that pairs perfectly with crispy tortilla chips or fresh veggie sticks. Try serving it in individual ramekins for easy party portions that stay warm longer.

Creamy Parmesan Artichoke Dip

Every party needs this dip. Elevate your appetizer game with this creamy, cheesy masterpiece that disappears faster than you can say “more please.” Get ready to become the MVP of snack time.

Ingredients

Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – 1 cup, grated
Artichoke hearts – 14 oz can, drained and chopped
Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 375°F.
2. Combine 8 oz cream cheese, ½ cup mayonnaise, and 1 cup grated Parmesan cheese in a mixing bowl.
3. Mix with an electric hand mixer on medium speed for 2 minutes until completely smooth.
4. Fold in 14 oz drained and chopped artichoke hearts and 2 minced garlic cloves using a spatula.
5. Transfer the mixture to a 9-inch oven-safe baking dish.
6. Spread evenly with the back of a spoon, creating slight peaks for optimal browning.
7. Bake at 375°F for 20-25 minutes until the edges bubble and the top turns golden brown.
8. Let the dip rest for 5 minutes before serving to allow it to thicken slightly.

Perfectly creamy with salty Parmesan punch and tender artichoke bites throughout. Serve it straight from the oven with crispy baguette slices or spread it on toasted crostini for extra crunch.

Cheesy Bacon Artichoke Dip

TikTok’s about to lose it over this one. Transform your next gathering with this dangerously addictive dip that disappears faster than your phone battery. Trust us—this cheesy bacon artichoke situation is pure crowd magic.

Ingredients

Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup
Mozzarella cheese – 1 cup
Artichoke hearts – 14 oz can
Bacon – 6 slices
Garlic – 2 cloves

Instructions

1. Preheat your oven to 375°F.
2. Cook 6 bacon slices in a skillet over medium heat for 8-10 minutes until crispy.
3. Transfer bacon to paper towels to drain excess grease—this keeps your dip from getting oily.
4. Finely chop 2 garlic cloves.
5. Drain and chop the 14 oz can of artichoke hearts.
6. Crumble the cooled bacon into small pieces.
7. Combine 8 oz cream cheese, ½ cup mayonnaise, ½ cup Parmesan cheese, and 1 cup mozzarella cheese in a mixing bowl.
8. Add chopped artichoke hearts, crumbled bacon, and minced garlic to the cheese mixture.
9. Stir all ingredients until fully combined—don’t overmix or the texture will become gummy.
10. Transfer the mixture to an oven-safe baking dish.
11. Bake at 375°F for 20-25 minutes until the top is golden and bubbly.
12. Let the dip rest for 5 minutes before serving—this allows the flavors to meld properly.

Ready to dive in? The creamy, molten cheese base gets serious texture from crispy bacon bits and tender artichoke pieces. Serve it straight from the baking dish with tortilla chips, or spread it on crusty bread for the ultimate comfort food experience.

Garlic Herb Artichoke Dip

Forget boring party dips—this garlic herb artichoke dip transforms basic ingredients into a creamy, crave-worthy masterpiece. Fire up your oven and get ready to impress every guest with minimal effort and maximum flavor payoff.

Ingredients

– Mayonnaise – 1 cup
– Parmesan cheese – ½ cup, grated
– Artichoke hearts – 14 oz can, drained and chopped
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Salt – ¼ tsp
– Black pepper – ⅛ tsp

Instructions

1. Preheat your oven to 375°F.
2. Drain the artichoke hearts completely using a colander.
3. Chop the artichoke hearts into ¼-inch pieces.
4. Mince the garlic cloves finely.
5. Combine mayonnaise, grated Parmesan cheese, chopped artichokes, minced garlic, dried oregano, salt, and black pepper in a medium mixing bowl.
6. Stir all ingredients together until fully incorporated.
7. Transfer the mixture to a 1-quart oven-safe baking dish.
8. Spread the mixture evenly with a spatula.
9. Bake at 375°F for 20–25 minutes.
10. Check for doneness when the top is golden brown and the edges are bubbling.
11. Remove the dip from the oven using oven mitts.
12. Let the dip rest for 5 minutes before serving.

Golden and bubbly straight from the oven, this dip delivers a creamy texture with tender artichoke chunks in every bite. Generously slather it on toasted baguette slices or serve alongside crisp veggie sticks for a satisfying crunch contrast.

Spicy Jalapeño Artichoke Dip

Ready to level up your snack game? This fiery dip brings the heat and the creaminess. Roast those jalapeños for maximum smoky flavor.

Ingredients

Jalapeños – 4
Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup, grated
Artichoke hearts – 14 oz can, drained
Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 375°F.
2. Cut jalapeños in half lengthwise and remove seeds with a spoon.
3. Place jalapeños cut-side down on a baking sheet.
4. Roast jalapeños for 15 minutes until skins blister and blacken.
5. Transfer roasted jalapeños to a bowl and cover with plastic wrap for 10 minutes—this steam-loosens the skins for easy peeling.
6. Peel the blackened skins off the jalapeños and discard.
7. Finely chop the peeled jalapeños.
8. Combine cream cheese, mayonnaise, and minced garlic in a mixing bowl.
9. Mix with an electric hand mixer on medium speed for 2 minutes until smooth and creamy.
10. Fold in chopped jalapeños, grated Parmesan, and drained artichoke hearts.
11. Transfer the mixture to an oven-safe dish.
12. Bake at 375°F for 20 minutes until the top is golden and bubbly.
13. Let the dip rest for 5 minutes before serving—this allows it to thicken slightly for perfect scooping.

Velvety cream cheese melts into spicy jalapeño kick, while artichoke hearts add satisfying chunks. Serve it warm with crispy tortilla chips or slather it on grilled chicken for a flavor explosion. The smoky roasted peppers create depth that keeps everyone coming back for more.

Lemon Basil Artichoke Dip

Every party needs this zesty, creamy dip that disappears in minutes. Elevate your snack game with bright lemon and aromatic basil. Get ready for the easiest crowd-pleaser you’ll ever make.

Ingredients

Artichoke hearts – 14 oz can
Cream cheese – 8 oz block
Mayonnaise – ½ cup
Parmesan cheese – ½ cup grated
Fresh basil – ¼ cup chopped
Lemon – 1 juiced
Garlic – 2 cloves minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Drain the 14 oz can of artichoke hearts completely.
3. Chop the artichoke hearts into small, bite-sized pieces.
4. Place the 8 oz block of cream cheese in a large mixing bowl.
5. Microwave the cream cheese for 20 seconds to soften it.
6. Add ½ cup mayonnaise to the softened cream cheese.
7. Mix with a hand mixer on medium speed until completely smooth.
8. Stir in ½ cup grated Parmesan cheese by hand.
9. Add the chopped artichoke hearts to the mixture.
10. Mix in ¼ cup chopped fresh basil.
11. Squeeze the juice from 1 lemon directly into the bowl.
12. Add 2 cloves of minced garlic.
13. Sprinkle in ½ tsp salt and ¼ tsp black pepper.
14. Combine all ingredients thoroughly with a spatula.
15. Transfer the mixture to an 8×8 inch baking dish.
16. Spread the dip evenly with the back of a spoon.
17. Bake at 375°F for 20 minutes until golden and bubbly.
18. Check that the edges are lightly browned before removing.
19. Let the dip rest for 5 minutes before serving. For extra creaminess, make sure your cream cheese is at room temperature before mixing. To prevent watery dip, squeeze excess moisture from the artichokes after draining. For maximum flavor, use freshly grated Parmesan instead of pre-shredded. Freshly grated cheese melts more evenly and doesn’t contain anti-caking agents.
Final result features a creamy, chunky texture with bright citrus notes cutting through the richness. The basil adds an herby freshness that pairs perfectly with crispy pita chips or fresh vegetables. For a stunning presentation, bake in individual ramekins and garnish with extra basil leaves.

Roasted Red Pepper Artichoke Dip

Viral-worthy and veggie-loaded, this roasted red pepper artichoke dip brings serious flavor. Grab your chips—this creamy, cheesy masterpiece disappears fast.

Ingredients

Roasted red peppers – 1 cup
Artichoke hearts – 1 cup
Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup
Garlic – 2 cloves
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Drain the roasted red peppers and artichoke hearts thoroughly.
3. Chop the roasted red peppers into ¼-inch pieces.
4. Chop the artichoke hearts into ½-inch chunks.
5. Mince the garlic cloves finely.
6. Combine cream cheese, mayonnaise, and Parmesan cheese in a large bowl.
7. Mix with a hand mixer on medium speed for 2 minutes until smooth.
8. Fold in the chopped roasted red peppers, artichoke hearts, and minced garlic.
9. Season the mixture with salt and black pepper.
10. Stir everything together until fully incorporated.
11. Transfer the dip to a 9-inch oven-safe baking dish.
12. Spread the dip evenly with a spatula.
13. Bake at 375°F for 20–25 minutes until the edges bubble.
14. Check for a golden-brown top at the 20-minute mark.
15. Let the dip rest for 5 minutes before serving.
Zesty and velvety, this dip boasts a creamy texture with tangy pops from the artichokes. Serve it warm with pita chips or spread it on toasted baguette slices for an elevated appetizer.

Slow Cooker Artichoke Chicken Dip

Everyone needs this creamy, cheesy slow cooker artichoke chicken dip in their life. Elevate your game day or party spread with minimal effort. Just dump, cook, and watch it disappear.

Ingredients

Chicken breast – 1 lb
Canned artichoke hearts – 14 oz, drained and chopped
Cream cheese – 8 oz, softened
Mayonnaise – ½ cup
Parmesan cheese – ½ cup, grated
Garlic – 2 cloves, minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Place 1 lb chicken breast in the slow cooker.
2. Add 14 oz drained and chopped artichoke hearts around the chicken.
3. In a medium bowl, combine 8 oz softened cream cheese, ½ cup mayonnaise, ½ cup grated Parmesan cheese, 2 minced garlic cloves, ½ tsp salt, and ¼ tsp black pepper.
4. Spread the cream cheese mixture evenly over the chicken and artichokes.
5. Cover the slow cooker and cook on LOW for 4 hours. (Tip: For faster prep, use room temperature cream cheese—it blends smoother.)
6. After 4 hours, remove the lid and shred the chicken directly in the slow cooker using two forks.
7. Stir the shredded chicken thoroughly into the dip until fully combined.
8. Cook uncovered on HIGH for 15 more minutes to thicken. (Tip: Stirring occasionally during this step prevents sticking and ensures even consistency.)
9. Check the dip’s temperature with a food thermometer; it should read 165°F for food safety.
10. Serve immediately. (Tip: For a golden top, transfer to an oven-safe dish and broil for 2–3 minutes before serving.)

Golden and bubbling, this dip boasts a rich, tangy flavor with tender artichoke bites and shredded chicken throughout. The creamy texture holds up perfectly on crackers, celery sticks, or toasted baguette slices. Try scooping it over baked potatoes or spreading it on a wrap for a next-level lunch.

Vegan Roasted Artichoke Dip

Craving that creamy, cheesy dip but keeping it plant-based? This vegan roasted artichoke dip delivers all the richness without dairy. Roast those artichokes to caramelized perfection for maximum flavor.

Ingredients

• Artichoke hearts – 2 (14 oz) cans
• Raw cashews – 1 cup
• Nutritional yeast – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Drain both cans of artichoke hearts thoroughly.
3. Chop the artichoke hearts into ½-inch pieces.
4. Toss artichoke pieces with 1 tablespoon olive oil and ½ teaspoon salt on a baking sheet.
5. Roast artichokes at 400°F for 20 minutes until edges are golden brown.
6. Soak 1 cup raw cashews in boiling water for 15 minutes to soften them for blending.
7. Drain the soaked cashews completely.
8. Combine soaked cashews, ¼ cup nutritional yeast, 2 tablespoons lemon juice, 3 minced garlic cloves, remaining 1 tablespoon olive oil, and remaining ½ teaspoon salt in a blender.
9. Blend on high for 2 minutes until completely smooth and creamy.
10. Fold the roasted artichoke pieces into the cashew mixture until evenly distributed.
11. Transfer the dip to an oven-safe dish and bake at 375°F for 15 minutes until bubbly.
12. Let the dip rest for 5 minutes before serving to allow flavors to meld.

Now you’ve got a dip with creamy texture from the blended cashews and chunky bites of roasted artichoke. The nutritional yeast gives it that cheesy, umami flavor everyone craves. Serve it warm with crispy pita chips or fresh veggie sticks for the ultimate snack spread.

Artichoke and Sun-Dried Tomato Dip

Brace yourself for the ultimate party dip that’ll disappear faster than your phone battery. This creamy, tangy artichoke and sun-dried tomato combo hits every flavor note. Seriously, your chips won’t know what hit them.

Ingredients

Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup
Artichoke hearts – 14 oz can
Sun-dried tomatoes – ½ cup
Garlic – 2 cloves

Instructions

1. Preheat your oven to 375°F.
2. Drain the artichoke hearts thoroughly using a colander.
3. Chop the artichoke hearts into ¼-inch pieces.
4. Mince the garlic cloves until fine.
5. Chop the sun-dried tomatoes into small pieces.
6. Combine cream cheese, mayonnaise, and Parmesan cheese in a mixing bowl.
7. Mix with an electric hand mixer on medium speed for 2 minutes until smooth.
8. Fold in chopped artichokes, sun-dried tomatoes, and minced garlic.
9. Transfer the mixture to an 8×8 inch baking dish.
10. Spread evenly with a spatula.
11. Bake at 375°F for 25 minutes until golden and bubbly.
12. Let rest for 10 minutes before serving.

Warm from the oven, this dip delivers creamy richness with bright tomato tang and tender artichoke bites. The golden top gives way to a perfectly heated center that clings beautifully to chips or crusty bread. Try scooping it with crispy potato skins or spreading it on grilled flatbread for an unexpected twist.

Crab and Artichoke Dip

Rethink your party appetizer game with this creamy, cheesy crab and artichoke dip. Ready in under 30 minutes, it’s the ultimate crowd-pleaser that disappears faster than your phone battery. Seriously, make a double batch—you’ll thank us later.

Ingredients

– Cream cheese – 8 oz
– Mayonnaise – ½ cup
– Parmesan cheese – ½ cup, grated
– Mozzarella cheese – 1 cup, shredded
– Canned crab meat – 8 oz, drained
– Canned artichoke hearts – 14 oz, drained and chopped
– Garlic – 2 cloves, minced
– Lemon juice – 1 tbsp
– Hot sauce – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Combine 8 oz cream cheese, ½ cup mayonnaise, ½ cup grated Parmesan, and 1 cup shredded mozzarella in a large mixing bowl.
3. Mix with a hand mixer on medium speed for 2 minutes until completely smooth and no lumps remain.
4. Fold in 8 oz drained canned crab meat, 14 oz drained and chopped canned artichoke hearts, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tsp hot sauce, ½ tsp salt, and ¼ tsp black pepper with a spatula.
5. Transfer the mixture to an 8×8 inch baking dish and spread evenly with the spatula.
6. Bake at 375°F for 20-25 minutes until the edges are bubbling and the top develops golden-brown spots.
7. Let the dip rest for 5 minutes before serving to allow it to thicken slightly. Perfectly creamy with tender artichoke chunks and sweet crab in every bite, this dip pairs amazingly with crispy baguette slices or colorful veggie sticks. Try scooping it with warm pita chips for an extra satisfying crunch that highlights the subtle lemon zing.

Four Cheese Artichoke Dip

Scoop up the creamiest, cheesiest dip that’s about to break the internet. This four-cheese artichoke dip bakes into golden perfection—your next party’s star player, ready in minutes.

Ingredients

Cream cheese – 8 oz
Mayonnaise – ½ cup
Parmesan cheese – ½ cup, grated
Mozzarella cheese – 1 cup, shredded
Cheddar cheese – 1 cup, shredded
Artichoke hearts – 14 oz can, drained and chopped
Garlic – 2 cloves, minced
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. 2. Combine cream cheese and mayonnaise in a mixing bowl. 3. Add Parmesan, mozzarella, and cheddar cheeses. 4. Stir in chopped artichoke hearts and minced garlic. 5. Mix in salt and black pepper until evenly distributed. 6. Transfer the mixture to a 9-inch baking dish. 7. Bake for 20–25 minutes until the top is golden and bubbly. 8. Let the dip rest for 5 minutes before serving. Warm from the oven, this dip boasts a gooey, stretchy cheese pull and a tangy kick from the artichokes. Serve it with crispy baguette slices or crunchy veggie sticks for a crowd-pleasing snack that disappears fast.

Greek Yogurt Artichoke Dip

Y’all, this creamy Greek yogurt artichoke dip is about to become your go-to party hero. Whip it up in minutes for that perfect tangy, savory bite everyone craves. Seriously, it’s the ultimate crowd-pleaser without the guilt.

Ingredients

Plain Greek yogurt – 1 cup
Marinated artichoke hearts – 1 cup, chopped
Garlic – 2 cloves, minced
Parmesan cheese – ½ cup, grated
Lemon juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Drain the marinated artichoke hearts thoroughly to avoid a watery dip.
3. Chop the artichoke hearts into small, bite-sized pieces.
4. Mince 2 cloves of garlic finely for even flavor distribution.
5. In a medium mixing bowl, combine 1 cup plain Greek yogurt and ½ cup grated Parmesan cheese.
6. Add the chopped artichoke hearts and minced garlic to the bowl.
7. Stir in 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper.
8. Mix all ingredients until fully incorporated and creamy.
9. Transfer the mixture to an oven-safe baking dish.
10. Drizzle 1 tbsp olive oil evenly over the top for a golden crust.
11. Bake at 375°F for 20–25 minutes, until the edges are bubbly and the top is lightly browned.
12. Let the dip cool for 5 minutes before serving to allow flavors to meld. A velvety, tangy base from the Greek yogurt lets the briny artichokes and sharp Parmesan shine through. Serve it warm with pita chips or spread it on toasted baguette slices for an extra crunch.

Spinach Artichoke Dip Stuffed Bread

Creamy, cheesy, and dangerously addictive—this spinach artichoke dip stuffed bread transforms your favorite appetizer into the ultimate shareable loaf. Pull it apart to reveal that iconic warm, gooey filling. Seriously, it’s a crowd-stopper.

Ingredients

Bread loaf – 1
Frozen spinach – 10 oz
Canned artichoke hearts – 14 oz
Cream cheese – 8 oz
Sour cream – ½ cup
Mozzarella cheese – 1 cup
Parmesan cheese – ½ cup
Garlic – 3 cloves
Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Thaw the frozen spinach completely, then squeeze out all excess water using a clean kitchen towel—this prevents a soggy filling.
3. Chop the artichoke hearts into small, bite-sized pieces.
4. Mince the garlic cloves finely.
5. In a large mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, and minced garlic.
6. Mix vigorously until all ingredients are fully incorporated and the mixture is smooth.
7. Slice the bread loaf horizontally, but not all the way through, creating a deep pocket—leave about ½ inch uncut at the bottom to hold the filling.
8. Generously stuff the spinach-artichoke mixture into the bread pocket, pressing it into all crevices.
9. Melt the butter and brush it evenly over the top crust of the stuffed loaf for a golden, crispy finish.
10. Wrap the entire loaf tightly in aluminum foil and bake at 375°F for 20 minutes.
11. Unwrap the foil and continue baking for another 10–15 minutes, until the top is golden brown and the filling is bubbly.
12. Let the bread rest for 5 minutes before slicing—this allows the filling to set slightly for cleaner cuts.

Buttery, garlicky notes mingle with the rich, tangy cream cheese and tender spinach-artichoke blend. The crust stays crisp while the inside stays luxuriously soft—perfect for tearing apart with friends. Serve it alongside marinara for dipping, or slice it thick for a standout game-day snack.

Artichoke and Asiago Cheese Spread

Ready to upgrade your snack game? Roast those artichokes until golden perfection, then whip them with creamy Asiago for the ultimate spread. Grab your crackers—this dip disappears fast.

Ingredients

• Artichoke hearts – 1 (14 oz) can, drained
• Asiago cheese – 1 cup, shredded
• Mayonnaise – ½ cup
• Garlic – 2 cloves, minced
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Paprika – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Chop the drained artichoke hearts into ½-inch pieces.
3. Spread the chopped artichokes on a baking sheet in a single layer.
4. Roast the artichokes for 15 minutes, or until edges are lightly browned.
5. Let the roasted artichokes cool for 5 minutes.
6. Combine the cooled artichokes, shredded Asiago, mayonnaise, minced garlic, lemon juice, salt, black pepper, and paprika in a medium bowl.
7. Mix all ingredients with a spatula until fully incorporated.
8. Transfer the mixture to a small oven-safe dish.
9. Bake the spread at 375°F for 20 minutes, or until bubbly and golden on top.
10. Allow the spread to rest for 5 minutes before serving. Tip: For extra creaminess, let the spread sit at room temperature for 10 minutes after baking.
11. Serve warm with crackers, bread, or vegetable sticks. Tip: If the spread thickens upon cooling, stir in 1 tablespoon of warm water to loosen it.
12. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: Reheat gently in the microwave at 50% power to maintain texture.

Enjoy the creamy, tangy blend with a subtle kick from roasted artichokes and sharp Asiago. Elevate your charcuterie board by pairing it with sliced prosciutto, or spread it on toasted baguette slices for an instant crowd-pleaser.

Pesto Artichoke Dip

Let’s transform your snack game with this creamy, herby pesto artichoke dip that’s ready in minutes. Loaded with bold flavors and perfect for any gathering, it’s the ultimate crowd-pleaser. Grab your ingredients and let’s dive in!

Ingredients

Cream cheese – 8 oz
Mayonnaise – ½ cup
Pesto – ¼ cup
Artichoke hearts – 14 oz can, drained and chopped
Mozzarella cheese – 1 cup, shredded
Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 375°F.
2. Soften the cream cheese in the microwave for 20 seconds to make mixing easier.
3. Combine the cream cheese, mayonnaise, and pesto in a medium bowl.
4. Mix with a spatula until fully blended and smooth.
5. Fold in the chopped artichoke hearts, shredded mozzarella, and minced garlic.
6. Spread the mixture evenly into an 8×8-inch baking dish.
7. Bake for 20 minutes or until the top is golden and bubbly.
8. Let the dip rest for 5 minutes before serving to allow it to set.

Rich, creamy, and packed with garlicky pesto flavor, this dip boasts a perfect balance of tangy artichokes and gooey cheese. Serve it warm with crispy pita chips or fresh veggie sticks for a satisfying crunch. It’s so irresistible, you might want to double the batch!

Conclusion

Just imagine the possibilities! These 23 artichoke dip recipes make entertaining effortless and delicious. Whether you’re hosting a party or craving a cozy snack, there’s a perfect dip waiting for you. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share these tasty ideas with fellow food lovers on Pinterest!