Easy Baked Artichoke Dip Recipe

This baked artichoke dip recipe is the perfect easy appetizer for your next party. Creamy, rich, and luxurious – the cheesy artichoke and roasted garlic dip is topped with golden brown melted mozzarella and served with crispy crostini!

 

Easy Artichoke Dip Recipe

• The flavors in this artichoke dip are OUT OF THIS WORLD! Think homemade spinach dip minus the spinach and add in roasted garlic instead! The deep flavor of roasted garlic takes classic creamy artichoke dip to the next level. Add a layer of melty mozzarella and you are going to need to make a double batch because your guests are going to be coming back for seconds, thirds, and fourths!
• It’s SUPER easy to make! Just roast the garlic, combine all the ingredients, top with cheese, and bake! The roasted garlic makes it taste like you worked in the kitchen all day but it really takes just minutes to throw together. You can also cook the garlic days in advance and even prep the dip itself up to 24 hours in advance.

Ingredients for Baked Artichoke Dip

• Roasted Garlic: Roasted garlic is my absolute favorite thing to add to warm, creamy dips. And don’t worry – a whole head of garlic won’t make the dip too garlicky! Roasting the garlic mellows out the flavor and makes it slightly sweet. If you don’t have time to roast garlic, just mince 3 cloves of fresh garlic and add that instead.
• Marinated Artichoke Hearts: I prefer the flavor of marinated artichoke hearts but you can also use just plain canned artichoke hearts. Remember to drain them before chopping them and adding them to the dip.
• Sour Cream: Use full-fat sour cream for the best flavor and texture.
• Cream Cheese: Full-fat cream cheese will give you the best flavor and texture.
• Mozzarella Cheese: Freshly shredded whole milk mozzarella cheese is my favorite for this recipe, but any mozzarella cheese will work.
• Parmesan Cheese: Use your favorite brand of Parmesan cheese and shred it fresh for the best melty texture.

How to Make Hot Artichoke Dip

Slice a head of garlic in half, drizzle with olive oil, and wrap in foil. Roast for 40-45 minutes.

Squeeze cooled garlic into a large bowl along with artichoke hearts, sour cream, cream cheese, half the mozzarella cheese, Parmesan cheese, and a few hearty pinches of salt and a pinch of pepper.

Mix until well combined. Transfer to an 8×8 baking dish. Spread in an even layer.

Top with remaining mozzarella.

Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.

Garnish with freshly sliced chives and serve with crunchy crostini bread. Enjoy!

Tips for Making the Best Artichoke Dip

• Drain the artichoke hearts! Whether you’re using marinated or canned artichokes, drain them thoroughly or the dip will be watery.
• Shred your own cheese! Pre-shredded cheese is coated in cellulose which prevents it from clumping and keeps it from melting easily. Shred your cheese at home for the best texture and flavor.
• Add a pinch of cayenne pepper! A hint of heat is a great addition to this rich, creamy dip so feel free to add a pinch of cayenne if you like.
• Serve this artichoke dip with my easy crostini recipe! Perfectly crispy little slices of French baguette are the ideal accompaniment for this artichoke dip.

Artichoke Dip Make-Ahead Instructions

• This artichoke dip is the perfect make-ahead appetizer!
• Roasting the garlic takes a bit of time – about 45 minutes or so. Feel free to roast the garlic a day or two in advance and store it in an airtight container in the fridge until you’re ready to use.
• You can also prep the artichoke dip up to 24 hours in advance and keep it in the refrigerator until you’re ready to eat.
• Let it sit out on the counter for about an hour before baking so it can come to room temperature.
• Then plan to add an extra 10 minutes or so of baking time to account for the colder temperature.

Storing Leftover Artichoke Dip

Store leftover dip in an airtight container in the fridge for up to 3-4 days.

Freezing Artichoke Dip

• Freeze artichoke dip in an airtight container or sealed inside a freezer-safe bag.
• Thaw dip overnight in the fridge, then let it sit out on the counter for about an hour to come to room temp.
• Then bake according to recipe instructions but plan to add another 10-20 minutes of baking time to account for the colder temperature.

Reheating Garlic Artichoke Dip

Reheat artichoke dip in a 350-degree oven for about 10-15 minutes or until heated through. You can also reheat it in the microwave in 30-60 second increments until warm.

Try these easy dips next!

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