Parmesan Artichoke Dip is rich, creamy, and packed with artichokes & fresh parmesan cheese. It’s all topped with a buttery crumb topping and baked until golden and bubbly.

This dip is a variation of our famous Spinach Artichoke Dip and a party favorite! It can be made ahead of time and always gets rave reviews.

artichoke dip baked and served with crostini

Ingredients

This recipe has a slightly lighter consistency compared to our spinach artichoke dip and the flavor of the artichokes is very forward!

CREAMY BASE: Cream cheese, mayonnaise, and sour cream make for a creamy and slightly tangy base that is the perfect consistency.

ARTICHOKES: This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned.

If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

CHEESES: Parmesan adds bold flavor to this recipe while mozzarella gives a nice creamy texture. Gruyere is another great addition to this recipe.

ingredients for artichoke dip

Variations

  • Fresh or frozen spinach can be added (5 oz frozen is perfect in this recipe).
  • Chopped water chestnuts add great crunch.
  • Stir in a finely diced jalapeno for a little bit of heat.
  • To keep it low carb, skip the bread crumbs and add a bit of extra cheese on top.

mixing cheeses in a bowl

How to Make Artichoke Dip

  1. Combine the creamy base with seasonings.
  2. Add chopped artichokes. Stir in cheeses (per recipe below).
  3. Top with bread crumb topping and bake.

adding artichokes to a dip

Make Ahead & Leftovers

  • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.
  • If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • This recipe does not freeze well.

a pan of uncooked and cooked artichoke dip

What to Serve With

Dippers: Tortilla chips, crostini, bread cubes, crackers, celery, carrot sticks.

Serve next to other favorite appetizers and snacks for a great party spread. Below are our favorites:

Did you enjoy this Parmesan Artichoke Dip? Be sure to leave a rating and a comment below!

artichoke dip baked and served with crostini
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Parmesan Artichoke Dip

Parmesan Artichoke Dip is rich, creamy, and packed with artichokes & fresh parmesan cheese. It’s all topped with a buttery crumb topping and baked until golden and bubbly.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients  

  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic minced or ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 14 oz marinated artichoke hearts chopped
  • 1 cup fresh shredded parmesan cheese divided
  • 1 cup mozzarella cheese
  • 1 tablespoon melted butter
  • 2 tablespoons panko breadcrumbs

Instructions 

  • Preheat oven to 400°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise, garlic and onion powder with a hand mixer until fluffy.
  • Stir in ⅔ cup parmesan cheese, mozzarella cheese, and chopped artichokes. Spread into a small casserole dish (or deep dish pie plate).
  • Combine melted butter, bread crumbs and remaining parmesan cheese (add a sprinkle of parsley if desired). Sprinkle over the dip.
  • Bake 18-22 minutes or until bubbly and cheese is browned.

Notes

This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned. If you use canned artichokes, you'll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).
If you'd like to add spinach, 5oz of frozen spinach is perfect in this recipe.
Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.
If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.
Leftovers can be stored in the refrigerator for up to 4 days. 
This recipe does not freeze well.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 3tablespoons | Calories: 230 | Carbohydrates: 4g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 430mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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