Artichoke Dip

Course Appetizer
Cuisine American
Keyword artichoke dip, dip, dip recipe, easy dip recipe, hot dip, party food
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 servings
Calories 238kcal
Author Sam Merritt


  • 8 oz cream cheese softened (226)
  • 2/3 cup sour cream 160g
  • 1/3 cup mayo 80g
  • 1 large clove garlic pressed
  • 2 14 oz canned artichoke hearts* drained rinsed, patted dry and chopped (795g)
  • 3/4 cup shredded mozzarella cheese 85g
  • 1 cups shredded parmesan cheese divided (112g)
  • 1 4 oz can fire roasted chilis drained (113g)


  • Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8x8 glass baking dish). Set aside.
  • Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.
  • Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
  • Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.



*Not the marinated kind


Serving: 1serving | Calories: 238kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 556mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Calcium: 240mg | Iron: 0.4mg