Hot Artichoke Dip (Easy, Creamy Party Appetizer)

This hot artichoke dip combines tender artichoke hearts, Parmesan cheese, sour cream, and mayonnaise with a kick of cayenne pepper. With just 5 minutes of prep and 25 minutes in the oven, it’s an easy appetizer for game day, potlucks, or an evening with friends. Browse my other appetizer recipes for more ideas to round out your table.

Quick Answer

Hot artichoke dip is a creamy baked appetizer made by mixing chopped artichoke hearts with mayonnaise, sour cream, Parmesan, and seasonings. Bake it at 350°F for about 25 minutes, until hot and bubbling with a lightly golden top. Serve with crackers, sliced bread, or sturdy vegetables for dipping.

When it comes to game day, I’m usually more interested in the food, commercials, and halftime show than the score! This is the kind of recipe that lets you spend a few minutes getting something into the oven and then enjoy your company. A warm dip, a plate of crackers, and time with friends make a pretty good gathering in my book.

What Makes This Hot Artichoke Dip Special

• Optional bacon: Add cooked, crumbled bacon for a savory finishing touch.

• Quick preparation: Stir everything together in one bowl before transferring it to the baking dish.

• Creamy with a cheesy topping: Parmesan goes into the dip and over the top.

• Adjustable heat: Keep the cayenne for a spicy version or reduce it for a milder dip.

• Make-ahead convenience: Assemble it the day before and bake when you’re ready.

Ingredients Notes

See the recipe card below for the full ingredient amounts.

• Artichoke hearts: Drain well and chop into small pieces so each scoop gets some artichoke. Canned artichoke hearts work well. Marinated hearts add a different flavor from their oil and seasonings, so drain them thoroughly.
• Mayonnaise: Creates the rich, creamy base.
• Sour cream: Adds tang and blends with the mayonnaise.
• Parmesan cheese: Use finely grated Parmesan. Divide it between the filling and topping rather than adding it all to the bowl.
• Lemon juice: Brightens the flavor of the dip.
• White pepper: Adds peppery flavor without dark flecks.
• Garlic powder: Mixes easily throughout the filling.
• Cayenne pepper: Supplies the heat. The original amount is ½ teaspoon; reduce it if your guests prefer less spice.
• Bacon: Optional. Use cooked, crumbled bacon for the topping.

.

Hot Artichoke Dip Step-by-Step Directions:

1. Preheat oven to 350 degrees. Combine artichokes, mayo, sour cream, 1 cup parmesan, lemon juice, white pepper, garlic powder, and cayenne pepper in a large bowl. Stir until mixed.
2. Pour ingredients into an 8 or 9-inch round baking dish. Sprinkle leftover Parmesan on top and crumbled bacon.
3. Bake in the oven for 25 minutes or until the top is brown. Serve warm with cut-up vegetables, pita chips, or tortilla chips. Enjoy!

Candi’s Pro Tips

• Drain those artichokes well. Excess liquid can make the dip watery.
• Chop into small pieces. Large chunks make it harder to scoop with crackers.
• Keep the Parmesan divided. That final ½ cup creates the cheesy topping.
• Choose sturdy dippers. Pita chips, toasted baguette slices, and firm crackers hold up better than thin chips.
• Check the center, too. A golden top is helpful, but the dip should also be hot throughout.
• Put the baking dish on a trivet. Keep the hot dish off your table and let guests know it has just come out of the oven.

Substitutions and Variations

• Milder artichoke dip: Reduce the cayenne to ¼ teaspoon or leave it out.
• Without bacon: Simply omit the optional topping.
• Black pepper: Substitute black pepper for the white pepper if that’s what you have. You’ll see small pepper flecks in the finished dip.
• Marinated artichokes: Use well-drained marinated hearts for extra herb flavor.
• Spinach addition: Stir in cooked spinach that has been squeezed very dry. Added spinach may change the baking time and texture.
• Different cheese topping: Try mozzarella in place of some of the Parmesan topping. Keep Parmesan in the filling for its distinctive flavor.

Storage and Freezing

Refrigerator: Transfer leftovers to a shallow, airtight container and refrigerate within 2 hours of serving, or within 1 hour if the temperature is above 90°F. Use within 3–4 days.

Reheating: Warm the dip in an oven-safe dish at 350°F until the center reaches 165°F. Cover loosely with foil if the topping begins to brown too much. Small portions can also be reheated in the microwave, stirring between short intervals.

Freezing: This mayonnaise-and-sour-cream dip is best enjoyed fresh or refrigerated. Freezing may cause the creamy base to separate and change its texture.

What to Serve With Hot Artichoke Dip

Set out a few different dippers so everyone can choose a favorite:

• Toasted baguette slices
• Pita chips
• Sturdy crackers
• Tortilla chips
• Carrot and celery sticks
• Bell pepper strips

For a larger appetizer spread, use my guide to making a charcuterie board to arrange bread, crackers, cheese, and vegetables around the dip. Keep the hot baking dish on its own heat-safe surface

Artichoke Party Dip FAQs

More Appetizers to Try

• BLT Party Dip — another savory dip for your appetizer table.
• Fruit Salsa with Cinnamon Chips — a sweet option to serve alongside the savory snacks.

If you make this hot artichoke dip, leave a star rating and tell me what you served with it. Are you watching the game, or are you joining me at the snack table?

Hot Artichoke Party Dip Recipe

Hot Artichoke Dip

Try this Hot Artichoke dip served either warm or cold for your next party or get-together. It can be made in under 30 minutes and will wow your friends. 

5 from 1 vote

Print SaveSaved! Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 455kcal

Author: Candi Elm

Ingredients  

1x2x3x

• 8.5 oz artichoke hearts drained and chopped
• 1 cup mayonnaise
• 1 1/2 cups grated parmesan cheese
• 1 cup sour cream
• 2 1/2 Teaspoons lemon juice
• 1/2 Teaspoon white pepper
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon cayenne pepper
• 2 Tablespoons crumbled bacon optional

Instructions

• Preheat over to 350 degrees. Combine artichokes, mayo, sour cream, 1 cup parmesan, lemon juice, white pepper, garlic powder, cayenne pepper in a large bowl. Stir until mixed.
• Pour ingredients into an 8 or 9 inch round baking dish. Sprinkle left over parmesan on top and crumbled bacon.
• Bake in oven for 25 minutes or until top is brown. Serve warm with cup up vegetables, pita chips, or tortilla chips.

Notes

• Reduce or omit the cayenne for a milder dip.
• Drain artichokes thoroughly to prevent excess moisture.
• Assemble up to 24 hours ahead and refrigerate, covered. A cold mixture may require additional baking time.
• Refrigerate leftovers promptly and use within 3–4 days.
• Reheat leftovers to an internal temperature of 165°F.

Nutrition

Calories: 455kcal | Carbohydrates: 7g | Protein: 10g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 905mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 2mg | Calcium: 264mg | Iron: 1mg

Tried this recipe?Mention @candilandblogs or tag #adayincandiland!