This is the perfect party dip because it’s easy to make, and everyone loves it!
I am a legendary snacker. When I was a little kid, I always preferred cheese and crackers or chips and dip to full meals (this did cause a problem for my mother). As a grown-up who is responsible for feeding other humans, I’ve learned to snack at more appropriate times (mid-afternoon is definitely snack time for me), but when left to my own devices, meaning for whatever reason, everyone is away and I’m on my own for dinner, I love to make a meal of snacks! My favorite is some fresh-cut veggies, like carrots and cucumber, a big bag of tortilla chips, and this scrumptious Artichoke Dip!
Artichoke hearts are so delicious and when you mix the chopped hearts with mayo, sour cream, and Parmesan cheese and bake the whole thing until the top turns golden, you get this warm, creamy dip. It has chunks of earthy artichoke hearts, the tang of the mayo-sour cream combo, and the nuttiness of the Parm. It is just so good. It appears that the dip first made its way to the States after World War II when soldiers came back from Europe having eaten things like artichokes, lemons, garlic, and Parmesan cheese. The dip became really popular in the 1950s and 60s when people started eating in front of their TVs because you could dip and eat without taking your eyes off the screen. Full transparency: that’s where you’ll find me when I’m on my own and having Artichoke Dip for dinner!
This dip could not be easier to make and has a short baking time (20 minutes!), so it’s perfect for when unexpected friends pop over. But you can also make it a day ahead of time if it’s on your already-planned party menu. Not only does everyone love the rich, savory flavor and all the different textures—luxurious smoothness, the chopped artichoke hearts, the crispy top—but for a lot of people, eating Artichoke Dip is a nostalgic experience, too: it’s an old school dip that never gets old.
Like all good dips, Artichoke Dip needs…dippers! As you already know now, I love it with tortilla chips, but potato chips are also great with this dip. And recently I’ve discovered that these Zucchini Chips are awesome with Artichoke Dip. Raw veggies are classic companions to any dip, but I’ve also served Artichoke Dip with cooked veggie dippers, like these Chardonnay Roasted Carrots and Grilled Green Beans.
Variations on Artichoke Dip
My first introduction to Artichoke Dip was, actually, Spinach Artichoke Dip, and I bet the same is true for a lot of you. You can use our recipe here to recreate this classic by adding spinach. We think fresh works best, but you can also use frozen: just make sure that after cooking the frozen spinach, you squeeze out all of the liquid—otherwise, you’ll get a very soggy dip.
But there are other ways to modify Artichoke Dip to make the recipe your own. Lots of people like to add cream cheese to the mayo-sour cream mix, and if you do this, you’ll see why: the cream cheese adds additional creaminess and its own distinctive flavor (bring your cream cheese to room temperature before incorporating it so that it mixes evenly with all the other ingredients). Some people like to replace the sour cream with Greek yogurt, and that works really well, too. Lemon is also a bright, delicious addition to Artichoke Dip, particularly the zest. And if you want a cheesier, even crunchier element, top the dip with shredded mozzarella before putting it into the oven, and don’t take it out until that cheese is browned and bubbling. Yum!
How to Make Ahead and Store?
Artichoke Dip can be made up to a day ahead of time: complete the recipe through Step 4, cover it with plastic wrap, and store it in the refrigerator (bring the dip to room temperature before baking). The baked and cooled dip can be stored in the covered baking dish for up to 4 days in the fridge or an airtight container in the freezer for up to 2 months.
Serving Suggestions
Along with chips and veggies, chunks or small slices of bread make great platforms for Artichoke Dip. A bread I absolutely love with this dip is Challah: this slightly sweet, eggy bread perfectly complements the flavors in the dip. Sliced baguette, lightly toasted, is also delish with Artichoke Dip, but if you want something a bit heartier, bake up a loaf of this Honey Wheat Sunflower Bread, slice and toast it, and then cut the slices into squares the perfect size for dipping.
I get so excited when I go to a party where there’s a buffet because I love to graze… So if I’m having a big crowd over, I do a dip buffet starring Artichoke Dip! Beside it, I like to serve Italian Sub Dip. Then I also include pita chips with Tzatziki, Green Goddess Dressing (because dressing is a dip, too!), Loaded Baked Potato Dip, and, because people love this and you can dip things in it, Buffalo Chicken Chili. I’ll do a big tray of raw and cooked veggies and scatter chips and crackers and little toasts and chunks of bread all around the buffet, serve some kind of fabulous cocktail (like these Rosemary Greyhounds), and a great dessert (like fresh fruits guests can dip into Chocolate Sauce) and there you have it: a great way to entertain because everyone loves to dip!
Artichoke Dip
Ingredients
- 1 14 ounces can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill
Instructions
- Preheat your oven to 350°F.
- In a medium mixing bowl, combine the sour cream, mayonnaise, grated Parmesan cheese, minced garlic, salt, pepper, and dried dill.
- Fold in the chopped artichoke hearts until the mixture is well combined.
- Transfer the mixture to a baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 20 minutes, or until the dip is heated through and the top is slightly golden.
- Serve the dip warm with a selection of crackers, sliced baguette, or vegetable sticks.
Delicious simple recipe!!
Thanks so much! Glad you enjoyed it.
Do you think I could make this a day or two ahead and then bake?? Looking to take on girl weekend and would like to mix it up and take and bake there……
Yeah, totally! You can definitely mix it up a day or two before, stick it in the fridge, and then just pop it in the oven when you’re ready to eat. Have fun!