Creamy Baked Artichoke Dip Recipe with Melted Cheese

Warm, cheesy and utterly irresistible, this Hot Artichoke Dip is an easy, crowd-pleasing appetizer that’s perfect for game day, holiday gatherings, or any time you want a comforting snack. It takes about 10 minutes to prepare, uses simple ingredients, and bakes to a bubbly, golden finish.

Why you’ll love this recipe

• Rich and cheesy with plenty of artichoke hearts and a touch of heat from diced chilis.
• Ready in minutes with only six main ingredients and minimal prep.
• Flexible — swap cheeses, add herbs, or fold in spinach to suit your tastes.
• Delicious hot from the oven and great for entertaining or casual snacking.

Recipe ingredients

Ingredient notes

• Artichoke hearts: Use artichoke hearts packed in water (not marinated). Drain and coarsely chop, discarding any tough, fibrous bits.
• Cheese: This recipe leans on cheese for flavor and texture — 2 cups grated cheddar and 1 cup shredded Parmesan give the dip its signature richness. Substitute or combine other cheeses if you prefer.
• Mayo: Adds creaminess and helps bind the dip. If you prefer, use a light mayonnaise or a mayo substitute.
• Sour cream: Provides tang. You can swap Greek yogurt or use a bit more mayonnaise if needed.
• Diced chilis: Choose medium-spiced diced chilis to add brightness and a gentle kick. If you don’t have chilis, 1 teaspoon red pepper flakes or 1/4–1/2 teaspoon cayenne will work.

The ingredient list below shows exact amounts used in the recipe.

How to make this recipe

This hot artichoke dip comes together in a single bowl and bakes until bubbly and lightly browned. You can assemble the mixture 1–2 days ahead and bake just before serving for convenience.

1. Preheat the oven to 350°F (175°C).
2. Drain and coarsely chop the artichoke hearts, discarding any tough pieces. Place them in a medium bowl.
3. Add the sour cream, mayonnaise, diced chilis, grated cheddar, and shredded Parmesan. Stir gently until everything is evenly combined.
4. Transfer the mixture to an 8×8″ square baking dish or a pie plate and spread it into an even layer.
5. Bake for 25–30 minutes, or until the dip is bubbly and the top is lightly golden. Serve warm with crostini, crackers, or chips.

Recipe FAQs

Recipe notes

• Make ahead: Mix the ingredients and refrigerate (covered) 1–2 days before baking.
• Discard any fibrous or tough parts when chopping artichoke hearts for the best texture.
• Choose medium-spiced diced chilis for balance; substitute with red pepper flakes or cayenne to adjust heat.
• Sour cream can be replaced with Greek yogurt or additional mayo if desired.
• Optional add-ins: lemon zest, fresh herbs, or a 10–12 oz package of thawed, well-drained frozen chopped spinach for a spinach-artichoke variation.

Hot Artichoke Dip Recipe

Details

• Servings: 8
• Prep time: 10 minutes
• Bake time: 25–30 minutes
• Total time: about 30–40 minutes

Ingredients

• (2) 14-ounce cans artichoke hearts, drained and coarsely chopped (do not use marinated artichoke hearts)
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or Greek yogurt)
• 4 ounces diced chilis, drained (use medium for a light kick)
• 2 cups grated cheddar cheese
• 1 cup shredded Parmesan

Instructions

1. Preheat oven to 350°F. In a medium bowl, combine all ingredients and stir until evenly mixed.
2. Pour into an 8×8″ baking dish or pie plate and spread into an even layer.
3. Bake 25–30 minutes, until bubbly and golden. Serve warm.

Nutrition (approx. per serving)

• Calories: 323 kcal
• Carbohydrates: 9 g
• Protein: 12 g
• Fat: 26 g

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so the author can see what you made.

All recipes and images © Flavor the Moments.