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Warm Artichoke Dip

Name: Warm Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 ounces (1 can) artichoke hearts (drained and finely chopped); 4 ounces (1 cup) Gruyere cheese (shredded); ½ cup grated Pecorino Romano cheese (or Parmesan); ¾ cup mayonnaise (regular or light); ¼ cup sour cream; 2 cloves garlic (grated); 1 teaspoon white wine vinegar; ¼ teaspoon black pepper; 1 pinch cayenne (or to taste); 1 pinch nutmeg; 1 tablespoon unsalted butter; ¼ cup panko breadcrumbs

Published: Sep 13, 2022 · Modified: Oct 10, 2022 by Abbey McDermott · Leave a Comment · This post may contain affiliate links.

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Save a place on your snack table for this crowd-pleasing Artichoke dip. It's warm and gooey, ready in 30 minutes, and simply irresistible.

Table of Contents hide

1 Why you will love this

2 Ingredients

3 Step-by-step instructions

4 Serving ideas

5 Tips

6 FAQs

7 Storing and reheating

8 Essential tools

9 More dip inspiration

10 Craving more?

11 Warm Artichoke Dip

Why you will love this

If you like dips as much as I do, you will LOVE this warm artichoke dip. It's everything our dip dreams are made of.

It's creamy, cheesy, and comforting.
It comes together quickly and bakes up in 20 minutes.
Two secret ingredients give this dip that "je ne sais quoi" taste.
It's fancy enough for a cocktail party yet casual enough for a game-day spread.

You might just find me tossing this dip with pasta so I can call it dinner... or spreading it on a bagel so I can call it breakfast. It's simply that good! If you love artichokes, be sure to try this Hot Crab Spinach Artichoke Dip.

Ingredients

Artichoke hearts - A great pantry staple to keep on hand. If using frozen, make sure to thaw and drain completely so the dip doesn't turn watery.
Gruyere cheese has a nutty taste which goes so well with the artichokes. If you need to substitute, use a cheese with a similar flavor profile like Jarlsberg or Emmental.
Mayonnaise - I used Hellman's light mayo in this recipe. The regular, full-fat variety can also be used.
Pecorino Romano - I love the salty bite of this cheese. Parmesan can also be used.
White wine vinegar - A little unexpected in dip perhaps, but the acidity balances out the richness of the mayo and cheese and pairs beautifully with artichokes.
Nutmeg - Another unexpected addition. Just a pinch gives a hint of warmth and deeper complexity. If you don't have nutmeg, you can omit it. This dip will still be delicious.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Combine all of the dip ingredients in a mixing bowl. Stir to incorporate. (Images 1 and 2)

mixing dip ingredients together in a blue bowl.

Transfer to a baking dish. A 7- or 8-inch dish or pie plate works well.
In a small skillet, melt the butter. Add the breadcrumbs and stir until they are evenly coated. Sprinkle on top of the dip. (Image 3 and 4)

Bake at 400 degrees for 20 minutes.
Serve immediately. This dip is also good at room temperature.

Serving ideas

The best part of dips is all of the delicious dippers:

Bagel or pita chips
Tortilla chips
Naan bread
Crackers
Crostini
Pretzels
Veggie sticks

Tips

For a chunkier dip, roughly chop the artichokes.
If using frozen artichoke hearts, thaw and drain well before chopping and adding to the dip.
Use freshly shredded cheese for the best flavor and melting quality.
Double this recipe for larger gatherings. Serve with a variety of dippers.

FAQs

Can I make artichoke dip ahead of time?

Absolutely! You can make this dip up to 2-3 days in advance. Prepare the dip without the breadcrumbs. Store, covered, in the refrigerator. When ready to use, top with the breadcrumbs and bake.

Can artichoke dip be served cold?

This dip is delicious cold or at room temperature. If enjoying the dip cold, omit the breadcrumbs.

dip in white serving dish with bagel chips on the side.

Storing and reheating

This dip always disappears quickly. But if you find yourself with leftovers, store them in an airtight container for 2-3 days.

Smaller portions reheat well in the microwave. For larger portions, cover the baking dish with aluminum foil and reheat in a 350-degree until warmed through.