This Artichoke Dip is made with few ingredients, but is really THE best artichoke dip ever. This original is the classic for good reason.
Artichoke Dip is one of those classic party recipes that never goes out of style. There are so many variations out there—seriously, it’s crazy—but this version is hands-down one of the most popular dips at any gathering. It seems like everyone loves a warm, cheesy artichoke dip, and I’m no exception. I still remember exactly where I was the first time I tried it: at a dear friend’s bridal shower. When this creamy, aromatic dip came out of the oven, it filled the room with the most incredible smell. One bite and we were all hooked. I wanted to eat the entire bowl myself, but instead, I made sure to get the recipe. From that day on, I started making what quickly became known as the best Artichoke Dip for every occasion. That was over twenty years ago, and needless to say, this recipe became my signature dish whenever the question came up—“Who’s bringing what to the party?”
Why You’ll Love This Recipe
• Simple ingredients, incredible flavor: Just four pantry staples—artichoke hearts, green chiles, Parmesan, and mayo—come together for a creamy, cheesy dip that always disappears fast.
• Crowd-pleasing comfort food: Whether it’s a holiday party, game day, or casual get-together, everyone gathers around this hot, bubbly dip.
• Make-ahead friendly: You can easily assemble it a day ahead, then bake right before serving. Perfect for stress-free entertaining.
• Rich and creamy, not greasy: Baking low and slow keeps the dip perfectly smooth and luscious, without separating.
• Versatile for any occasion: Serve with saltine crackers for a nostalgic touch or baguette slices for a more elegant presentation—both are delicious.
Over the years, artichoke dip recipes have evolved. You’ll see versions with crab meat, the now-famous Spinach Artichoke Dip, and endless creative twists. And like everyone else, I experimented with different add-ins. But time and again, the classic baked artichoke dip was the one people raved about most—and the first to disappear from the table. There’s just something about its simple, cheesy goodness that can’t be beat.
So trust me on this: grab these four basic ingredients, bake it exactly as written, and resist the urge to add anything extra. There’s a reason this easy, classic Artichoke Dip has stood the test of time. Sometimes the simplest version really is the best.
A few tips that I’ve learned over the years –
First, you may be tempted to increase the oven temperature and bake for a shorter period, but you’ll regret this (I’ve learned this the hard way). Baking at 325F degrees for 30 minutes is the perfect amount of time for a creamy dip that is all melty (see picture below) and still has the right amount of golden layered top. Any other baking method will may result in a greasy bubbly mess.
And second, even though baguettes are the “pretty” option to serve with substantial dips these days, whenever I’ve served this dip with simple saltine crackers, the saltines disappear faster than any other accompaniment, including other types of crackers. For some reason, these two are a destined combination.
Serving Suggestions
Serve this creamy Artichoke Dip piping hot, straight from the oven—it’s at its best when the edges are just turning golden and the cheese is irresistibly melty. Saltine crackers are my favorite pairing (their salty, crisp texture contrasts perfectly with the rich dip), but toasted baguette slices, pita chips, or even sturdy veggies like bell pepper strips or celery sticks work beautifully too.
For gatherings, bake it in a shallow pie plate for easy scooping, or transfer it to a small slow cooker to keep warm on a buffet table. It’s a hit at holiday parties, casual family dinners, or anytime you need a quick, crowd-pleasing appetizer.
I get a few questions whenever I share this artichoke dip, so in addition to the tips I just shared, I’ve gathered a list of some questions you might also have. From make-ahead tips to the best way to serve it, this FAQ will help you get perfect results every time.
FAQ for Easy Artichoke Dip
Can I use fresh artichokes instead of canned?
Yes, but it’s a lot more work. Fresh artichokes need to be cooked and have the leaves and choke removed before chopping the hearts. Canned artichokes are much quicker and give consistent results, which is why I recommend them.
Do I need to drain the green chiles?
No. Use the chiles with their liquid since it adds extra flavor and keeps the dip creamy. If you like a spicier version, look for the “hot” canned chiles instead of mild.
What kind of Parmesan cheese works best?
Freshly shredded Parmesan from a wedge melts better and gives the dip a richer texture. Pre-grated Parmesan will work in a pinch, but the results may be a little more oily and less smooth.
Can I substitute mayonnaise with something lighter?
Mayonnaise is what makes this dip rich and creamy, but you can substitute part of it with sour cream or Greek yogurt. Keep in mind the texture and flavor will be slightly different.
Can I make artichoke dip ahead of time?
Yes! Mix all ingredients together and refrigerate (unbaked) for up to a day in advance. When ready, bake as directed, adding 4–5 extra minutes since the mixture will be cold.
What should I serve with artichoke dip?
Saltine crackers may not look as fancy as baguette slices, but they’ve been the long-time favorite for this recipe. Baguette slices also work well and look pretty for parties.
Can I bake this dip faster at a higher temperature?
It’s best not to. Baking low and slow at 325°F prevents the dip from separating and turning greasy.
How do I reheat leftovers?
Reheat in a 325°F oven until warmed through, about 10–15 minutes. Avoid the microwave if possible—it can make the dip oily.
Can I freeze artichoke dip?
This recipe doesn’t freeze well because mayonnaise tends to separate after thawing. It’s best enjoyed freshly baked or reheated from the fridge.
Back to that special bridal shower… we were all so excited for our beautiful friend, marrying a handsome (and great) guy. We talked about the honeymoon they would have on a tropical paradise. But we all went crazy for this newfangled dip using a hardly-ever-used (back then) can of artichoke hearts. So, after all these years and thousands of artichoke dip tastings later…. Take my advice and make THIS recipe. I think I can say I’m an expert on the matter. 😉
THE Best Artichoke Dip (and easiest)
Ingredients
- 1- 15 oz. can artichoke hearts drained and chopped
- 1- 7 oz. can diced mild green chiles undrained
- 8 ounces freshly shredded Parmesan cheese
- 2 scant cups mayonnaise
For Serving:
- Saltine crackers or sliced baugettes
Instructions
- Pre-heat oven to 325F degrees.
- In a medium bowl, mix artichoke hearts, green chiles, Parmesan, and mayonnaise. Stir until well combined.1- 15 oz. can artichoke hearts, 1- 7 oz. can diced mild green chiles, 8 ounces freshly shredded Parmesan cheese, 2 scant cups mayonnaise
- Pour mixture into a 2-quart baking dish or 9-inch glass pie plate (I find the pie plate works well).
- Bake for 25-30 minutes, or until the top starts to just bubble and turn golden.
- Serve hot with saltine crackers or sliced bagettes.
Notes
- For the creamiest dip, shred Parmesan from a block—avoid pre-shredded cheese.
- Bake until gently bubbling and cheese is melted; if it bubbles too hard, the mayonnaise may separate.
- Don’t increase oven heat to rush baking, or the dip may turn greasy.
- Can be assembled ahead and refrigerated; add 4–5 minutes to bake time.
- Saltine crackers pair especially well with this dip, even more than baguette slices.
Served this with toasted baguette slices and they were a match made in heaven. Rich and satisfying without being too heavy.
Thanks for this comment, Everett!
Can this be made in a crockpot?
Hi Nikki, I do not recommend making this in a crockpot for two reasons. The added moisture that’s inherent when cooking in a crockpot would pretty much ruin the dip. And when baking in the oven, you want the top to get a little golden, which cannot happen in the crockpot.
1037 mg of sodium per serving seems like a lot
The calculator was figuring for only 4 people. I’ve corrected that and the values should be more accurate.
So good! I have tried many artichoke dip variations and this is a winner. The chilis are subtle but really put it over the edge, and the cooking temp and timing really do make a difference in the creaminess vs. greasiness so don’t try to adjust it. I even reheated this in the microwave the next day and it still didn’t separate unlike other recipes.
Also I was skeptical about the saltines but sis put them out along with other options and they were the best vehicle for this dip! They melt in your mouth and allow the dip to take center stage. Thanks for a great recipe!
Rebecca! Your comment is so great that I almost wondered if this was written by one of my party guests after I served the artichoke dip the other night with saltines😊, they were surprised about all the things you just said here. The creaminess and ability to reheat it well were top priorities for me as I tinkered with it over the years to get it right. And I’m so glad you took my word on the saltines. You just made my year! Thanks so much for taking the time to tell me this, I hope you have a wonderful new year.
Made this today as a Thanksgiving appetizer and it was delicious!! I followed the recipe to a T. Used mild green chilies and Sargento shredded parmesan cheese. I used my French White Corningware 10″ round baking dish and it was just the right size. I found this to be so easy to prepare. I baked it at 320 until bubbly on sides and golden on top. Served it with unsalted crackers…perfect! This will be my go-to recipe for artichoke dip here on out. Thank you for posting this wonderful recipe! 5 Stars!!
Hello Ann
I’m so glad you liked this dip as much as my family does and I’m honored that this dip will be making a return appearance on your holidays. Thanks so much for taking the time to comment, it really means a lot!
This turned out really oily. I could not take the finished dish to a party. Not sure what happened?
Hi Karen, I’m sorry to hear this. If your oven is too hot or the dip is baked too long, the mayonnaise may separate. If you try it again, I’d watch it and once it’s bubbly but not too browned or hard bubbling, take it out of the oven.
This is one of my favorites. I am making today for our domino’s club. I will baking it slower and less heat because with othermethod it makes a lit of oil and I absorb that off with paper towels. So maybe baking as you suggest I won’t need to towel off the oily layer. Will let you know. Thx. Mary Lu
Thanks Mary Lu! I’m so happy you like the artichoke dip as much as my family does. Can’t wait to hear if the slower lower temperature works better for you. 🙂
This is the BEST artichoke dip! Even those who don’t typically eat artichokes LOVE this dip. Thanks Sally, this was wonderful and will be making it many more times!
Thanks, Andrea! This recipe has been made over and over so many times in my family. I’m so glad you liked it as much as we do!
Fabulous dish served with French or Italian bread. I’ve made this several times, ans it’s always a pleaser!
Thanks, Tim! I agree, this is a great dip for every taste. 🙂
Very good, i added garlic and a little red pepper flakes. 325 is the perfect temp. for this recipe. Mot of the other recipes call for 350 and i find it makes the dip greasy. Will be using this one from now on. Thank you
Hi Bonnie, I agree, 325 is perfect for keeping the dip creamy and not letting it get greasy. Thanks for taking the time to comment!
QUESTION ABOut the Parmesan cheese: 8 ounces weighed or a 8 ounce cup? BIG difference!
Hi Barbara, 8 oz weighed. That’s why I didn’t say 1 cup. Definitely a big difference. 🙂
Love this dip. I use 5 or 6 green onions, chopped and I always add 5 to 6 drops of Tabasco sauce.
I use whipped cream cheese &
Sour cream…less mayo (half/half)
Mixed & its creamy & delicious! It never lasts at my house! Enjoy!
TADA!!!?
I have no comment i haven’t tried it yet but i did get cream cheese, which i happen to love, would it make the did horrible if i added it?
Hi Victoria, I’ve never tried it with cream cheese, but I think if you add the cream cheese along with some of the mayo, it will be delicious. But I can’t guarantee it since I’ve never used cream cheese in this dip. 😉