Warm Parmesan Artichoke Dip
Creamy, tangy dip loaded with tender artichoke hearts, roasted garlic, and melted Parmesan cheese with a kick of green chiles. Baked until golden and bubbling, this crowd-pleasing appetizer works for casual entertaining, game day, or holiday gatherings. The combination of mayo, sour cream, and cream cheese creates a luxurious base that's equally at home at potlucks or dinner parties.
Ingredients
- 14 oz artichoke hearts packed in water, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cream cheese, whipped
- 1 cup Parmesan cheese, grated
- 3 clove garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper, ground
- 4 oz canned mild diced green chiles, drained and chopped
- butter, for baking dish(optional)
- Parmesan cheese, additional for topping(optional)
Instructions
- 1
Drain and chop artichoke hearts.
- 2
Mince garlic and drain and chop green chiles.
- 3
Mix artichoke hearts, garlic, mayonnaise, salt, pepper, sour cream, cream cheese, Parmesan, and chiles in a bowl until combined.
- 4
Transfer to a lightly buttered baking dish and sprinkle with additional Parmesan.
- 5
Bake at 180 C until lightly browned and bubbly, about 30 minutes.
- 6
Serve warm with accompaniments.
Tips
For deeper flavor, roast fresh garlic cloves at 200 C for 15 minutes before mincing, then reduce added minced garlic by half.
Make ahead by assembling in the baking dish, covering, and refrigerating up to 24 hours. Add 5-10 minutes to bake time if cold.
Stir the dip halfway through baking to ensure even heat distribution and prevent the edges from browning too quickly.
Good to Know
Cover and refrigerate up to 4 days. Freeze in airtight container up to 3 months.
Assemble in baking dish, cover, refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes.
Warm with garlic naan, corn chips, endive leaves, or use as spread on sandwiches, bagels, grilled chicken, or white fish.
Common Mistakes
Do not skip draining artichokes and chiles to avoid watery, soupy dip.
Do not overmix after combining to avoid breaking down cream cheese texture.
Do not bake above 180 C to avoid burning cheese topping.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this dip ahead of time?
Yes, assemble the dip in the baking dish up to 24 hours ahead, cover, and refrigerate. Bake directly from cold, adding 5-10 minutes to the baking time until it's bubbling and lightly browned.
What if I don't have cream cheese?
Ricotta, mascarpone, or Greek yogurt work as substitutes in equal measure. Ricotta will be slightly lighter; Greek yogurt adds tang. Adjust salt if using Greek yogurt.
Can I freeze leftover dip?
Yes, freeze in an airtight container up to 3 months. Thaw overnight in the refrigerator and reheat in a 180 C oven for 10-15 minutes until warmed through, stirring occasionally.