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This Warm Artichoke Dip recipe with cream cheese, Parmesan cheese and mozzarella cheese can also be served hot or cold or any temperature in between...making it the perfect party dip!
It's ALWAYS a crowd pleaser. It's low-carb, gluten-free and can be indulgent all at the same time. It all depends upon what type of dipper you use. Serve it with crackers and a plate of vegetables including carrots, celery sticks and everyone will be happy. Keto dieters may like to pile it on top of Parmesan Crisps.
Feeling fancy? Check out Hot Crab and Artichoke Dip which is perfect for seafood lovers.
How to Make Warm Artichoke Dip
Artichokes are the star of this recipe. Drain them thoroughly and roughly chop them. I started with quartered pieces. Make sure to buy artichokes that are NOT marinated or you will get an entirely different outcome that will incorporate the taste of the marinade.
I've only used canned artichokes to make this, but check out this Fresh Artichoke Dip recipe if you want to go that route!
The other ingredients are:
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Garlic powder
Over the years, we've used products that are low-fat, fat-free, dairy-free and full fat. I'm not judgey...use the products that you use for everything else!
Everything goes into a bowl and is mixed thoroughly. Scrape the mixture into an oven-proof dish and bake in a 350 degree oven for about 15 minutes or until warmed through and bubbly.
Use ramekins for instant portion control!
Hot to make Hot Artichoke Dip Ahead of Time
If you're having Warm Artichoke Dip for a party, then make it up ahead of time. Prepare the recipe up to the point of cooking it. Cover and refrigerate until ready to enjoy! It will stay fresh in the refrigerator for several days.
Can you Freeze Warm Artichoke Dip?
Yes! Wait until the artichoke dip has cooled if you are freezing leftover dip.
You can also assemble and freeze this recipe before cooking it. Assemble it in the container that will go in the freezer. Cover with plastic wrap and then aluminum foil and freeze.
For the best results, use within 2 months. When you are ready to enjoy the artichoke dip, defrost it in the refrigerator overnight.
It can also be cooked from frozen. Use a meat thermometer to ensure it reaches an internal temperature of 145 degrees Fahrenheit.
Other Ways to Use Warm Artichoke Dip
If you just love Warm Artichoke Dip as much as I do, then you don't have to limit your consumption to the occasional parties. There are lots of creative ways to incorporate it in your next meal:
- Slather it on a sandwich, as we did for Creamy Open-Faced Tuna Melt Sandwiches
- Stuff or top chicken breast with it.
- As a burger topping
- As a pizza topping
- Mixed into vegetables
- Mixed into pasta
- Make a grilled cheese sandwich
- Stir it into mac and cheese
- Make Stuffed Mushrooms
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Warm Artichoke Dip
- 7 ½ ounces artichoke hearts, quartered not marinated
- 3 ounces cream cheese
- ¼ cup mayonnaise
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan cheese
- ⅛ teaspoon garlic powder
- Preheat oven to 350 degrees.
- Drain and roughly chop artichoke hearts.
- Thoroughly mix the ingredients together in a bowl with a spoon.
- Scrape mixture into a shallow oven-proof dish. Sprinkle additional Parmesan cheese over the top if desired.
- Bake uncovered for 15 minutes or until warm and bubbly.
- Serve with crackers, chips and sliced vegetables