This crowd-pleasing warm artichoke dip deserves a place on your snack table - right next to the chips and dip board. It's cheesy and gooey, ready in 30 minutes, and simply irresistible.
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If you love baked dips like this hot onion dip as much as I do, you will LOVE this warm artichoke dip. It's everything our dip dreams are made of.
You might just find me tossing this artichoke 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.
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Why This Recipe Works
- This dip comes together quickly and bakes up in 20 minutes.
- Two secret ingredients give this dip that "je ne sais quoi" taste.
- It's creamy, cheesy, and comforting.
- It's fancy enough for a cocktail party yet casual enough for a game-day spread.
Ingredient Notes
- Artichoke hearts are a great pantry staple to keep on hand. If using frozen ones, make sure to thaw and drain completely so the dip doesn't turn watery.
- Gruyere cheese's nutty taste complements the artichokes. If you need to substitute, use a cheese with a similar flavor profile, like Jarlsberg or Emmental.
- Mayonnaise: I use Duke's or Hellman's light mayo in this recipe, but you can also use the regular, full-fat variety.
- Pecorino Romano has a delicious salty bite. Parmesan can also be used.
- White wine vinegar may seem a little unexpected in a dip, but the acidity balances out the richness of the mayo and cheese and pairs beautifully with artichokes.
- Nutmeg is another unexpected addition. Just a pinch gives a hint of warmth and deeper complexity. If you don't have nutmeg, you can omit it, and this dip will still be delicious.
See the recipe card for complete instructions and ingredient amounts.
How to Make Warm Artichoke Dip
Step 1: Combine all of the dip ingredients in a mixing bowl.
Step 2: Stir until well-blended.
Step 3: Melt the butter in a small skillet. Add the breadcrumbs and stir until they are evenly coated.
Step 4: Transfer the dip to a baking dish. An 8-inch dish or pie plate works well. Top with the breadcrumbs. Bake at 400℉ for 20 minutes until bubbly. Serve immediately or at room temperature.
Expert 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, such as bagel chips, tortilla chips, crackers, pretzels, crostini, or veggies.
Warm Artichoke Dip FAQs
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.
This dip is delicious cold or at room temperature. If enjoying the dip cold, omit the breadcrumbs.
Leftovers can be stored in an airtight container for 2-3 days. To reheat larger portions, cover the baking dish with aluminum foil and bake in a 350℉ oven until warmed through. Smaller portions reheat well in the microwave.
More Dip Recipes You Will Love
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📖 Recipe Card
Warm Artichoke Dip
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Ingredients
Dip
- 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
Breadcrumb topping
- 1 tablespoon unsalted butter
- ¼ cup panko breadcrumbs
Instructions
- Preheat the oven to 400℉.
- In a mixing bowl, combine the dip ingredients and stir until well combined. Transfer the mixture to a baking dish.14 ounces (1 can) artichoke hearts, 4 ounces (1 cup) Gruyere cheese, ½ cup grated Pecorino Romano cheese, ¾ cup mayonnaise, ¼ cup sour cream, 2 cloves garlic, 1 teaspoon white wine vinegar, ¼ teaspoon black pepper, 1 pinch cayenne, 1 pinch nutmeg
- In a small skillet, melt the butter. Add the breadcrumbs and stir to coat. Top the dip with the breadcrumbs.1 tablespoon unsalted butter, ¼ cup panko breadcrumbs
- Bake for 20 minutes until golden brown and bubbly. Serve with bagel chips, crackers, veggies, pretzels, and more.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This dip is both comforting and sophisticated and is always a crowd-pleaser.