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Artichoke Dip

Artichoke Dip

Who says you can’t have it all? This appetizer recipe is easy, delicious and cheesy. Whether you are looking for a party dish, dinner appetizer or just a snack, this dip is it.


  • 8 oz can non-marinated artichoke hearts, drained and chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 oz cream cheese, softened
  • 1 1/4 cups freshly grated parmesan cheese
  • 1 clove garlic, minced
  • Dried dill weed to taste


  • Grease baking dish, set aside.
  • Preheat oven to 350°F.
  • In a large bowl, combine sour cream, mayo, cream cheese, garlic and 1 cup of parmesan until smooth.
  • Add chopped artichoke hearts and dill weed.
  • Place mixture in greased baking dish. 
  • Top with remaining 1/4 cup of parmesan cheese. Sprinkle with additional dill weed, if desired.
  • Bake until hot and bubbly, about 20 minutes.
  • Serve warm with crackers or fresh-cut bread. 


For a spicier dip, consider jalapeno jack cheese in place of the parmesan or add green chilies. 

Inspired by and adapted from: Taste Better From Scratch