Hot Artichoke Dip

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It’s nearly impossible to resist a dish that bubbles with gooey, golden cheese and gives off the comforting aroma of garlic and herbs. That’s exactly what this Hot Artichoke Dip delivers — a warm, creamy blend of tender artichoke hearts, rich cheeses, and just enough seasonings to keep everyone dipping in for more. It’s one of those crowd-pleasing, gone-before-you-know-it appetizers I always make for gatherings, potlucks, or cozy nights in.

What I love most about this dip is how effortless it is to make. A handful of ingredients, one bowl, and a quick bake — that’s it. Yet the end result feels fancy and indulgent, with layers of texture and flavor in every bite. Whether you’re scooping it with tortilla chips, baguette slices, or crunchy veggies, this Hot Artichoke Dip always disappears fast from the table.

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Why You’ll Love This Hot Artichoke Dip

This dip is everything you want in a warm appetizer — rich, savory, creamy, and oh-so-cheesy. It has a beautifully golden top thanks to the melty mozzarella and a soft, luscious interior filled with artichokes, cream cheese, and garlic. It’s perfect for prepping ahead, and you can serve it in a dish or even bake it directly in a bread bowl for extra flair. And if you love low-effort recipes with big rewards, this one belongs in your favorites folder.

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What Kind of Artichokes Should I Use for Hot Artichoke Dip?

For this dip, I always use canned or jarred artichoke hearts packed in water or brine—not oil. They’re tender, easy to chop, and have that subtle tang that balances all the creaminess. Just drain them well and give them a rough chop before mixing. Frozen artichokes can also work if you thaw and dry them properly, but fresh ones are a bit too labor-intensive for a recipe that’s meant to be quick and easy.

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Options for Substitutions

If you’re out of something or catering to dietary needs, this dip is flexible:

• Cream Cheese: Swap with Neufchâtel for a lighter option.
• Mayonnaise: Greek yogurt or sour cream works well if you want a bit of tang and less fat.
• Mozzarella: Try Monterey Jack or provolone for a similar melt.
• Parmesan: Romano or Asiago can step in for a sharper edge.
• Artichokes: Hearts of palm can mimic the texture if you’re in a pinch.
• Add-Ins: Spinach, chopped jalapeños, or roasted red peppers can give it an extra flavor twist.

These swaps can slightly change the dip’s flavor, but the result is always delicious.

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Ingredients for This Hot Artichoke Dip

Each ingredient in this dip brings something essential to the table — flavor, texture, or that creamy richness we all crave in a warm appetizer.

• Artichoke Hearts – The star of the dish. Their tender bite and mild flavor give the dip its signature identity.
• Cream Cheese – Acts as the creamy base, adding body and tanginess.
• Mayonnaise – Brings moisture and a touch of richness that helps everything blend smoothly.
• Sour Cream – Adds a slight tang and lightens the creaminess without overwhelming it.
• Garlic – Just enough to deepen the flavor and add aromatic warmth.
• Mozzarella Cheese – For that melty, stretchy top layer we all love.
• Parmesan Cheese – Adds a salty, nutty kick and helps brown the top beautifully.
• Salt & Pepper – Enhances all the other flavors, just a pinch goes a long way.

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Step 1: Prep the Artichokes

Drain the artichoke hearts thoroughly and give them a rough chop. You want bite-sized pieces that blend easily into the creamy base without turning mushy.

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Step 2: Mix the Base

In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, and minced garlic. Stir until the mixture is smooth and fully combined.

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Step 3: Add the Cheese and Artichokes

Fold in the chopped artichokes, shredded mozzarella, and grated Parmesan. Save a bit of each cheese to sprinkle on top for that golden crust later.

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Step 4: Season and Transfer

Season the mixture with salt and freshly cracked black pepper to taste. Transfer everything into a greased baking dish and spread it evenly.

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Step 5: Top and Bake

Sprinkle the reserved mozzarella and Parmesan on top. Bake at 375°F (190°C) for about 25–30 minutes, or until the top is bubbling and golden brown.

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How Long to Cook the Hot Artichoke Dip

Bake the Hot Artichoke Dip in a preheated oven at 375°F (190°C) for 25 to 30 minutes. You’ll know it’s ready when the top is golden and bubbly, and the edges are just starting to brown. If you like an extra-crispy top, you can broil it for the last 2–3 minutes — just keep a close eye so it doesn’t burn.

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Tips for Perfect Hot Artichoke Dip

• Drain the Artichokes Well: Excess moisture will make the dip watery. Press them between paper towels to be safe.
• Soften the Cream Cheese: Let it sit at room temperature or microwave it for 10–15 seconds to ensure smooth mixing.
• Use Freshly Grated Cheese: Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Taste Before Baking: Give your mix a quick taste before baking and adjust the salt or garlic if needed.
• Use a Shallow Dish: A wider, shallower dish helps it bake evenly and gives you more of that golden cheesy crust.

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Watch Out for These Mistakes While Cooking

• Using Oil-Packed Artichokes Without Draining: They’ll make the dip greasy and heavy.
• Skipping the Cheese on Top: That golden layer is essential for texture and presentation.
• Overbaking: Once it’s bubbling and golden, remove it. Overbaking can make it split or dry.
• Undermixing: Make sure all ingredients are thoroughly combined for an even texture.
• Not Letting It Cool a Bit: Serve warm, not scorching hot — this allows the flavors to settle and thickens the texture slightly.

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What to Serve With Hot Artichoke Dip?

Toasted Baguette Slices

Crunchy, chewy, and just thick enough to hold a generous scoop.

Tortilla Chips

A classic pairing, especially for more casual gatherings.

Pita Chips

Sturdy and slightly salty — perfect for dipping.

Fresh Veggies

Try celery, carrot sticks, or bell pepper strips for a lighter option.

Soft Pretzels

Warm pretzel bites or sticks are amazing with this cheesy dip.

Crackers

Butter crackers or whole-grain varieties add a nice texture contrast.

Bread Bowl

Serve the dip in a hollowed-out round loaf and use the extra bread pieces for dipping.

Grilled Flatbread

Adds a smoky flavor and holds up well with the creamy dip.

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Storage Instructions

If you have leftovers — which isn’t often the case with this dip — store them in an airtight container in the refrigerator for up to 4 days. To reheat, scoop into a small baking dish or microwave-safe bowl and warm in the oven at 350°F or microwave in short intervals, stirring between each, until hot and bubbly. Avoid freezing; the texture can become grainy once thawed.

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Estimated Nutrition

Here’s an approximate breakdown for a standard serving (about 1/4 cup):

• Calories: 210
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 320mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 1g
• Protein: 6g

Keep in mind this can vary depending on the specific brands and substitutions you use.

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Frequently Asked Questions

Can I make Hot Artichoke Dip ahead of time?

Yes, you can assemble the dip up to a day in advance. Just cover and refrigerate, then bake when you’re ready to serve.

Can I add spinach to this recipe?

Absolutely! A handful of thawed, drained frozen spinach works great. Just be sure to squeeze out all the moisture first.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F until warm and bubbly or microwave in short bursts, stirring in between.

Can I use fresh artichokes?

You can, but it’s a lot of work. Canned or jarred artichokes are more convenient and just as delicious for this dip.

Is this recipe gluten-free?

The dip itself is naturally gluten-free. Just be mindful of what you serve it with (use GF crackers or veggies).

Can I make this in a slow cooker?

Yes! Mix everything and cook on low for 2–3 hours or until hot and melty. Stir occasionally.

Can I freeze Hot Artichoke Dip?

It’s not ideal. The texture can turn grainy after thawing, so it’s best enjoyed fresh or refrigerated for a few days.

What kind of cheese can I swap in?

Fontina, Monterey Jack, or Gruyère can all work well — they melt beautifully and add different flavor twists.

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Conclusion

Hot Artichoke Dip is one of those unbeatable recipes that delivers big-time comfort and flavor with very little effort. Whether you’re hosting a party, planning a movie night, or just craving something cheesy and warm, this dip is a guaranteed hit. It’s simple, customizable, and always devoured — which is really the best kind of recipe, isn’t it?

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