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–+ servings
A toasted baguette slice in a white baking dish with baked artichoke dip.
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Baked Artichoke Dip

Baked Artichoke Dip is always a welcomed appetizer. It's prepared with four types of cheese and packed full of chopped artichokes!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 (14 ounce) cans artichoke hearts rinsed, well drained, squeezed/pressed dry with paper towels, and chopped
  • 1 (8 ounce) package cream cheese softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon minced fresh garlic
  • 1 ½ cups shredded whole milk mozzarella cheese 6 ounces
  • 1 cup shredded gruyere cheese 4 ounces
  • ½ cup freshly grated Parmesan cheese 1 ounce
  • ¼ teaspoon crushed red pepper flakes
  • 1 green onion sliced

Instructions

  • Preheat your oven to 350 degrees F.
  • Stir together chopped artichoke hearts, cream cheese, mayonnaise, sour cream, garlic, mozzarella cheese, gruyere cheese, Parmesan cheese and crushed red pepper flakes in a large mixing bowl until combined.
  • Transfer to a 1 ½ quart baking dish and spread evenly.
  • Bake (uncovered) for 30 to 35 minutes or until heated through and bubbling around edges.
  • Allow to rest 5 minutes before serving. Serve sprinkled with sliced green onions.

Notes

  • Storage:  Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
  • Make-Ahead:  Cover baking dish and refrigerate overnight.  Remove from fridge about 30 minutes before baking.  Bake as directed (uncovered).