↑

Good Dinner Mom

Sharing Love through Good Food

  • Home
  • Recipes
    • The Main Dish
      • Chicken & Poultry
      • Beef & Meat
      • Slow Cooked Meals
      • Meatless Main Dish
      • Fish & Seafood
      • Soups, Stews & Chili
      • One Pot Meals
      • Breakfasts & Brunch
      • Eggs
    • Fresh from the Bakery
      • Bakery
      • Bread & Biscuits
      • Cakes
      • Cheesecake
      • Chocolate
      • Cookies, Bars & Brownies
      • Fruit Desserts
      • Jams, Jellies & Preserves
      • Muffins & Pastries
      • Pastries & Pie
      • Tarts
    • On The Side
      • Salads & Salad Dressings
      • Side Dishes
    • Hors d’oeuvres & Party Fare
      • Appetizers
      • Condiments, Dips & Sauces
      • Snacks
    • Frozen Treats, Drinks & Smoothies
      • Beverages & Smoothies
      • Frozen Treats
    • Even More Healthy
      • Gluten Free
      • Quinoa
      • Vegan
      • Vegetarian
    • Instant Pot/Pressure Cooker
    • Holiday Recipes
    • 30 Minutes or Less
    • Cuisines
      • Asian
      • Italian
      • Mediterranean
      • Mexican
  • Shop
  • About
    • About Good Dinner Mom
    • Where I Live
    • Backyard Chickens
    • Contact

Good dinner recipeswhen you subscribe for recipes

Thank you!

You have successfully joined our subscriber list.

.
  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop

THE Best Artichoke Dip (and easiest)

14 Comments

Jump to Recipe - Print Recipe

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 served in a white baking dish with parsley and bread on the side

Artichoke Dip is super popular and has so many variations, it’s crazy. This is one of the most popular dips at any gathering. It seems that everyone loves it and I’m no exception. I remember exactly where I was the first time I tasted this new Artichoke Dip. It was at the bridal shower of a dear friend and I remember the moment this cheesy-dreamy, aromatic dip appeared at the party. One taste and we were all hooked. I truly wanted to take the entire bowl and have it all to myself. But rather than do that, I made sure to get the recipe. I started making THE Best Artichoke Dip for every occasion possible… that was over twenty years ago and needless to say, artichoke dip became the “thing” I was known for. At least when it came to who’s bringing what? to the party.

Over time, artichoke dip recipes began to change and evolve. From everything to adding crab meat to the dip to the now-standard Artichoke Spinach Dip. And like everyone else, I would change up my recipe with creative additions or twists. And though the variations out there are tasty, the classic has always been the one to get the biggest compliments for me, not to mention that it was the one that disappeared faster than anything else on the table.

So trust me on this – get yourself these four simple ingredients and be sure to bake it the way I tell you, and don’t add anything extra. Keep the recipes for other fancy artichoke dips handy, but you’ll soon agree – the word classic doesn’t mean ” to be considered one of the best of its kind” for nothing.

 Artichoke Dip up close in a white baking dish

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.

Close up of Artichoke Dip with a spoon stretching cheese

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.

Artichoke Dip up close on a cracker

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. 😉

Pin
Print Recipe
5 from 3 votes

THE Best Artichoke Dip (and easiest)

These ingredients are simple, but this is the classic Artichoke Dip recipe. Be sure to bake the dip according to the instructions to ensure a creamy and not greasy consistency. Dip may be assembled ahead of time and baked later.
Course Appetizer
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups
Calories 254
Author Good Dinner Mom

Ingredients 

  • 1- 15 oz. can artichoke hearts drained and chopped into bite-size pieces
  • 1- 7 oz. can diced mild green chiles undrained (if you like spicy, find the hot version)
  • 8 ounces freshly grated Parmesan cheese I find the wedges of Parmesan that require you to grate at home work better, they seem to get a better melt, but use what you prefer
  • 2 scant cups mayonnaise

For Serving:

  • Saltine crackers or sliced baugettes

Instructions

  • Pre-heat oven to 325F degrees.
  • In a medium bowl, mix all ingredients and stir until well combined.
  • Pour mixture into a 2-quart baking dish or 9-inch glass pie plate (I find the pie plate works well).
  • Bake for 30 minutes, until top starts to just bubble and turn golden.
  • Serve hot with saltine crackers or sliced bread.

Cook's Note:

  • Do not increase the heat and cook for less time to try and rush the recipe. This will most likely result in a greasy dip.
  • Also, even though sliced baugettes look the prettiest with this dip, over the years people have overwhelmingly preferred the saltine crackers with this dip.
  • This dip can be easily mixed together and then refrigerated until time for baking. Just add about 4-5 minutes to the baking time.
Nutrition Facts
THE Best Artichoke Dip (and easiest)
Amount Per Serving
Calories 254 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 50mg17%
Sodium 1037mg45%
Potassium 105mg3%
Carbohydrates 8g3%
Fiber 0.2g1%
Sugar 0.1g0%
Protein 17g34%
Vitamin A 599IU12%
Vitamin C 2mg2%
Calcium 504mg50%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from my friend Katie at my friend Brenda’s bridal shower.

You might also like

  • Baked potato skins
    Loaded Baked Potato Dip
  • Cranberry Basil Dip combines cranberries, pomegranates, raspberries, and cream cheese, then becomes amazing with the addition of fresh basil.
    Cranberry Basil Dip
  • Hot Corn Dip

Published on January 28, 2015

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Mary Lu Zwitter says

    September 21, 2022 at 9:43 AM

    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

    Reply
    • Sally Humeniuk says

      September 21, 2022 at 5:59 PM

      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. 🙂

      Reply
  2. andrea says

    March 8, 2022 at 6:16 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:13 PM

      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!

      Reply
  3. tim t says

    March 8, 2022 at 6:13 AM

    5 stars
    Fabulous dish served with French or Italian bread. I’ve made this several times, ans it’s always a pleaser!

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:13 PM

      Thanks, Tim! I agree, this is a great dip for every taste. 🙂

      Reply
  4. Bonnie Tuttle says

    January 22, 2022 at 1:43 PM

    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

    Reply
    • Sally Humeniuk says

      January 23, 2022 at 10:35 AM

      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!

      Reply
  5. Barbara says

    May 22, 2021 at 6:55 PM

    QUESTION ABOut the Parmesan cheese: 8 ounces weighed or a 8 ounce cup? BIG difference!

    Reply
    • Sally Humeniuk says

      May 23, 2021 at 2:30 PM

      Hi Barbara, 8 oz weighed. That’s why I didn’t say 1 cup. Definitely a big difference. 🙂

      Reply
  6. Jacyk says

    December 27, 2020 at 1:22 PM

    5 stars
    Love this dip. I use 5 or 6 green onions, chopped and I always add 5 to 6 drops of Tabasco sauce.

    Reply
  7. janet Scott says

    April 15, 2017 at 6:01 PM

    I use whipped cream cheese &
    Sour cream…less mayo (half/half)
    Mixed & its creamy & delicious! It never lasts at my house! Enjoy!
    TADA!!!?

    Reply
  8. Victoria Lawson says

    December 24, 2016 at 9:49 AM

    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?

    Reply
    • Sally says

      December 24, 2016 at 11:55 AM

      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. 😉

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

Find a recipe:

Latest Recipes

Jalapeno Peppers with cheese and jalapenos stacked on a plate. A can of beer in background

Jalapeno Popper Pigs In A Blanket

Stuffed Jalapeños

Delicious Spiced Pear Oatmeal Recipe

Pumpkin Cinnamon Roll Cake

Halloween neapolitan cookies layered on black board. Cookies are purple black and natural with M&M's on them.

Halloween Neapolitan Cookies

Blueberry muffin cookies on white parchment with blueberries in a bowl above.

Blueberry Muffin Cookies

  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop
macaroni and cheese with peas asparagus and basil
The best Chinese Chicken Salad is right here with fresh vegetables, tender chicken and amazing Asian peanut salad dressing. Ready in under 30 minutes.
Oven Baked Chowder
Privacy Policy
Copyright ©2023, Good Dinner Mom. All Rights Reserved.
Design by Pixel Me Designs