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Serve this easy artichoke dip with cream cheese, warm and bubbly at your next party. It's the ultimate appetizer recipe and always a crowd-pleaser.
This artichoke dip recipe with three types of cheeses has been on repeat in my kitchen for years. It’s creamy, cheesy, and the kind of appetizer people hover around until the bowl is scraped clean.
In the photo, you’ll spot Ritz crackers because that’s what many people expect at a party. What you don’t see are all the low-carb options I serve too. Crisp cucumber slices, low-carb tortilla chips, or this keto chaffle recipe cut into wedges are my favorites.
The nice thing about this artichoke dip (besides how super simple it is to make) is that everyone can enjoy it. It's low-carb, gluten-free, and indulgent all at once.
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Ingredient Notes
Here's what you'll need to make this easy artichoke dip with three cheeses:
Of special note:
- Artichoke hearts are the tender, flavorful centers of the artichoke. Canned artichokes packed in water are best. Don't buy marinated artichokes, or you will get a very different flavor from the marinade. Make sure to drain thoroughly so excess moisture is not added to the dip. They are roughly chopped into small pieces.
- Cream cheese - Full-fat cream cheese gives this dip a rich, creamy texture, but any fat content can be used.
- Mayonnaise - For a tangier dip, substitute sour cream or Greek yogurt.
Love cream cheese? Make bacon-wrapped stuffed shrimp and strawberry bruschetta with cream cheese!
Please refer to the recipe card below for the full ingredient list and detailed instructions.
How to make easy artichoke dip
Step 1
Add all of the prepped ingredients to a bowl and mix thoroughly. Scrape the mixture into a shallow oven-proof dish. Sprinkle additional Parmesan cheese over the top, if desired.
Step 2
Bake for about 15 minutes or until warmed through and bubbly in a 350°F.
Approximate yield is 3 cups.
Serving tips
If you're making this for a party, make it ahead of time! Here are some serving ideas to consider.
- Serve with an assortment of dippers, including an assortment of crackers, keto tortilla chips, and vegetable sticks or slices.
- Transfer it to a slow cooker to keep it warm during the party.
- Divide it between ramekins for single-serve servings and instant portion control.
Other ways to use artichoke dip
You don't have to limit your enjoyment of this dip to the occasional party. I like to turn it into a sandwich as we did for tuna melts with cream cheese. You can also fill mushroom caps to make easy stuffed mushrooms.
Recipe FAQs
Yes, artichoke dip is perfect for making ahead. Assemble the dip up to 2 days in advance, cover it tightly, and refrigerate until you’re ready to bake. When it’s time to serve, cook it as directed. You can also prepare and freeze the unbaked dip if you want to make it even further ahead.
Yes, you can freeze artichoke dip before baking it. Assemble the dip as directed and place it in the dish you plan to use for serving. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months for the best texture and flavor. When you’re ready to serve it, thaw the dip in the refrigerator overnight, then bake as usual.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Artichoke Dip Recipe with Cream Cheese
Ingredients
- 14 ounces artichoke hearts, quartered (in water) thoroughly drained and roughly chopped; not marinated
- 6 ounces cream cheese softened
- ¼ cup mayonnaise or sour cream or Greek yogurt
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, finely grated
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350°F.
- Add all of the ingredients to a bowl and mix thoroughly.
- Scrape the mixture into a shallow oven-proof dish. Sprinkle additional Parmesan cheese over the top, if desired.
- Bake uncovered for 20 minutes or until warm and bubbly.
- Serve with crackers, chips, and sliced vegetables.
Notes
Assemble the dip up to 2 days in advance, cover it tightly, and refrigerate until you’re ready to bake. When it’s time to serve, cook it as directed. You can also prepare and freeze the unbaked dip if you want to make it even further ahead. Freezer Instructions:
Assemble the dip as directed and place it in the dish you plan to use for serving. Don't bake. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months for the best texture and flavor. When you’re ready to serve it, thaw the dip in the refrigerator overnight, then bake as usual. Low-carb serving ideas:
Crisp cucumber slices, celery sticks, pepper chips, low-carb tortilla chips, or this keto chaffle recipe cut into wedges.
Nutrition
This recipe was originally posted on March 20, 2013 and has been updated to improve the reader experience.
Mary says
Love this but I ONLY use MARINATED artichokes! They add some nice seasoning and it is not overbearing! Have been making this recipe for years and everyone loves it! Sometimes I add extra artichokes for a different texture and that is nice too.
Marjory Pilley says
Great tip! So glad you enjoyed it!
Emmakay says
Made this dip last night and it was a huge success even when it was cold. Nice recipe!
Marjory says
So glad you enjoyed it!
Sam says
I love artichoke dip, but was never really adventurous enough to include it in other things - I'm typically just a dipper! I tried it on a wrap for lunch today and it was so good! Thanks for sharing!
Marjory says
I'm so glad you enjoyed it!
Steph says
It was this one! I'm fairly certain I'm not worrying about Audrey's carbs here. Probably less than 20 grams in the whole bowl of dip. 🙂
Marjory says
I hope she likes it. I'll be thinking about low-carb recipes for her!
Ninie says
Will make this forvOscar party...thanks!