Warm, cheesy, and utterly satisfying, this Hot Artichoke Dip is destined to become a favorite appetizer. It takes about 10 minutes to prepare, uses just a handful of ingredients, and is ideal for holidays, game day, or any casual gathering.
I love snacks and appetizers, and a warm, cheesy dip is my go-to when the weather cools down. This Hot Artichoke Dip is different from many recipes: it skips the cream cheese, uses extra artichoke hearts, and relies mostly on cheddar and parmesan for its rich, savory character. A little diced chili adds a bright, slightly spicy note that balances the cheese beautifully.
This recipe is simple, comforting, and rooted in family tradition. It’s one of those dishes that brings people together—easy to prepare ahead and quick to finish in the oven right before serving.
Why you’ll love this recipe
- Warm, cheesy, and full of artichoke hearts with a hint of heat from diced chilis.
- Quick to assemble — about 10 minutes of prep with just 6 main ingredients.
- Flexible — swap or add cheeses, herbs, or vegetables to suit your taste.
- Perfect for entertaining: easy to make ahead and always a crowd-pleaser.
Recipe ingredients
Ingredient notes
- Artichoke hearts — Use artichoke hearts packed in water, not marinated. Drain well and discard any tough pieces that are hard to cut through.
- Cheese — This recipe is cheese-forward: 2 cups grated cheddar plus 1 cup shredded parmesan give it its rich flavor and gooey texture. You can substitute or combine with other cheeses if desired.
- Mayonnaise — Adds creaminess and helps bind the dip.
- Sour cream — Provides tang; Greek yogurt is an easy substitute if preferred.
- Diced chilis — Choose medium-spiced diced chilis for balanced heat. If you don’t have them, use 1 teaspoon red pepper flakes or 1/4–1/2 teaspoon cayenne pepper to taste.
How to make this recipe
This hot artichoke dip is incredibly simple. Combine, transfer to a baking dish, and bake until bubbly and lightly browned. Total hands-on time is about 10 minutes.
Make-ahead tip: You can mix the ingredients 1–2 days ahead and refrigerate; bake just before serving.
- Preheat the oven to 350°F (175°C).
- Drain and coarsely chop the artichoke hearts; discard any very tough pieces. Place them in a medium bowl.
- Add the sour cream, mayonnaise, diced chilis, grated cheddar, and parmesan. Stir gently until evenly combined.
- Transfer the mixture to an 8×8-inch square baking dish (or a pie plate) and spread it into an even layer.
- Bake for 25–30 minutes, or until the dip is bubbly and the top is lightly golden.
- Serve warm with crostini, tortilla chips, crackers, or fresh vegetables.
Recipe FAQs
Serve it with crostini, toasted baguette slices, tortilla chips, pita chips, crackers, or a platter of raw vegetables.
Stored in an airtight container, homemade artichoke dip will keep in the refrigerator for up to 3 days. Reheat until warmed through before serving.
Yes. Divide the dip between two small oven-safe dishes that fit in your air fryer and heat at 375°F for about 8–10 minutes, or until warm and golden.
Recipe notes
- Advance prep: Mix the dip ingredients 1–2 days ahead and refrigerate. When ready to serve, transfer to a baking dish and bake until bubbly.
- Trim away any tough parts of the artichoke hearts when chopping to ensure a pleasant texture.
- Adjust the heat by choosing medium diced chilis or swapping with red pepper flakes or cayenne.
- Sour cream can be replaced with an equal amount of Greek yogurt or more mayo if needed.
- Customize with lemon zest, fresh herbs, or a handful of thawed and well-drained frozen spinach for a different take.
More appetizer recipes you’ll love:
- Baked zucchini chips
- Crudités platter
- Deviled eggs with bacon
- Shrimp ceviche with mango and avocado
- Tomatillo salsa
- White bean hummus
Did you try this recipe? If so, leave a review below and share a photo of your dish.
Hot Artichoke Dip Recipe
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 mild kick)
- 2 cups grated cheddar cheese
- 1 cup shredded parmesan
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the artichoke hearts, mayo, sour cream, diced chilis, cheddar, and parmesan in a bowl and stir until evenly mixed.
- Pour into an 8×8-inch baking dish or pie plate and spread into an even layer.
- Bake 25–30 minutes, until the dip is bubbly and golden on top. Serve warm.
Notes
- Assemble ahead and bake when ready to serve.
- Discard any tough artichoke pieces for best texture.
- Adjust spice level to taste; substitute red pepper flakes or cayenne if needed.
- Add lemon zest, herbs, or drained frozen spinach for variation.
Nutrition
Calories: 323 kcal; Carbohydrates: 9 g; Protein: 12 g; Fat: 26 g; Saturated Fat: 10 g; Sodium: 868 mg. (Estimated.)
Nutrition is an estimate and intended as a guideline only.