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Artichoke Dip Recipe
A creamy, cheesy, savory artichoke dip recipe that’s easy to whip up—no oven needed and perfect for parties, game days, or cozy nights in.
This no-bake appetizer brings together tender artichoke hearts, tangy cream cheese, and melty mozzarella for a homemade crowd-pleaser. You’ll love how simple swaps—Greek yogurt for extra protein or sharp cheddar for a flavor twist—keep it fresh and fun.
Full Recipe Introduction
Artichoke dip has been a potluck superstar for decades, but this version feels as warm and welcoming as a Sunday brunch at Grandma’s house. What makes this artichoke dip recipe unique is its balance of creamy richness without feeling heavy—and let’s be honest, who doesn’t want a little extra protein? By folding in Greek yogurt alongside classic cream cheese, you get a lighter texture without sacrificing that gooey cheese pull we all crave.
I first dreamed this up one chilly November afternoon, when the leaves were flaming red and I needed a simple snack for book club. Honestly, I had only five minutes before my friends arrived and zero desire to crank up the oven. A few stirs, a quick chill, and voilà—a tangy, cheesy dip that disappeared faster than you can say “seconds, please!” Since then, it’s become my go-to appetizer for holiday gatherings, summer picnics, and every backyard barbecue in between.
Why You’ll Love This Recipe
• No oven required—just mix and chill.
• Ready in under 20 minutes—perfect for last-minute guests.
• High-protein twist with Greek yogurt—guilt-free and delicious.
• Versatile: serve warm or cold, with chips, veggies, or toasted bread.
• Crowd-pleaser for all ages—kids love the cheesy goodness, too.
• Customizable: swap cheeses or herbs based on what’s in your fridge.
• Freezer-friendly make-ahead option—meal prep made simple.
• Gluten-free when served with veggies or gluten-free crackers.
Ingredients
• 1 (14-ounce) can artichoke hearts, drained and roughly chopped (look for non-GMO brands)
• 8 ounces full-fat cream cheese, room temperature (I adore Philadelphia)
• ½ cup plain whole milk Greek yogurt (Fage or Chobani recommended for creaminess)
• 1 cup shredded mozzarella cheese (part-skim or whole-milk, your call)
• ½ cup grated Parmesan cheese (freshly grated for best flavor)
• 2 cloves garlic, minced (or 1 teaspoon jarred, if you’re in a hurry)
• 2 tablespoons mayonnaise (Duke’s or Hellmann’s for that classic tang)
• 1 teaspoon lemon zest (brightens up the dip)
• ¼ teaspoon smoked paprika (adds a subtle warmth)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
• Salt and pepper to taste (sea salt and fresh-cracked pepper work wonders)
Tip: If you can’t find artichoke hearts in water, thaw a package of frozen hearts and pat dry. For a lighter version, swap half the cream cheese for cottage cheese (blended until smooth).
Directions
1. In a large mixing bowl, beat the cream cheese and Greek yogurt until smooth and lump-free. (A hand mixer or stand mixer makes this a breeze.)
2. Stir in the mayonnaise, garlic, lemon zest, smoked paprika, and half of the parsley. Mix until everything is well combined and fragrant.
3. Gently fold in the chopped artichoke hearts, mozzarella, and Parmesan cheese. Make sure each piece is coated in that luscious creamy base.
4. Taste and season with salt and pepper—remember, Parmesan is salty, so start light and adjust.
5. Transfer the mixture to a shallow serving dish or small casserole. Smooth the top with a spatula, and sprinkle the remaining parsley for a pop of color.
6. Chill in the refrigerator for at least 30 minutes so flavors melt together. (If you’re short on time, pop it in the freezer for 15 minutes—just keep an eye on it!)
7. Serve cold with pita chips, toasted baguette slices, fresh veggies, or even crunchy pretzels.
Chef’s tip: For a quick warm-up, broil for 2–3 minutes until the top is lightly golden—keep an eye so it doesn’t burn.
Servings & Timing
Yield: Serves 6–8 as an appetizer
Prep Time: 15 minutes
Chill Time: 30 minutes (or 15 minutes in the freezer if you’re pressed)
Total Time: 45 minutes
Variations
• Spicy Jalapeño: Add 1–2 chopped jalapeños and a dash of cayenne pepper.
• Spinach-Artichoke: Stir in 1 cup fresh baby spinach leaves, chopped.
• Sun-Dried Tomato: Fold in ¼ cup chopped sun-dried tomatoes for a sweet-tangy twist.
• Vegan Style: Use dairy-free cream cheese, vegan yogurt, and nutritional yeast.
• Bacon Lover’s: Top with 2 slices cooked, crumbled bacon for smoky crunch.
• Italian Herb: Swap parsley for 1 teaspoon dried oregano and basil.
Storage & Reheating
Store leftover artichoke dip in an airtight container in the fridge for up to 4 days—if it lasts that long! For longer stints, freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator. To reheat, spoon into an oven-safe dish and bake at 350°F for 15–20 minutes until warmed through, or zap a bowl in the microwave in 30-second bursts.
Make-ahead advice: You can prep the dip up to 24 hours in advance—just mix everything, cover tightly, and chill. Give it a good stir before serving.
Notes
I’ve tested this recipe with multiple cheese brands and found that block cheese you shred yourself melts more smoothly than pre-shredded. Also, letting your cream cheese sit at room temperature for 30 minutes makes that initial mixing so much easier—no lumps, no fight. If you want extra zing, add a splash of white wine or apple cider vinegar, tasting as you go.
FAQs
Q: Can I bake this dip instead of serving it cold?
A: Absolutely—bake at 350°F for 15–20 minutes until bubbly, then broil for 2 minutes for a golden crust.
Q: Is this recipe gluten-free?
A: Yes, as long as you serve it with gluten-free crackers or veggies. The dip itself has no wheat.
Q: My dip feels dry—what went wrong?
A: You might have squeezed too much moisture from the artichokes. Next time, reserve a tablespoon of the liquid or stir in an extra splash of yogurt.
Q: Can I use low-fat cheeses?
A: You can, but the dip will be less creamy. Boost flavor with extra garlic or herbs if you do.
Q: How spicy is the jalapeño variation?
A: Mild to medium—remove seeds for less heat or add extra for a real kick.
Q: What can I add for more protein?
A: Stir in ½ cup canned white beans (drained, rinsed) or cooked shredded chicken.
Q: Can I double the recipe?
A: Sure—just mix in a larger bowl and adjust chilling time if needed.
Q: How do I prevent separation when reheating?
A: Reheat gently at a lower temperature and stir halfway through to keep the texture smooth.
Conclusion
This artichoke dip recipe is your new go-to for effortless entertaining—creamy, savory, and endlessly adaptable. Whether you stick with the classic or try a fun twist, every spoonful feels like home. Give it a whirl, leave a comment below with your favorite variation, and don’t forget to check out my spinach dip and baked brie recipes next!
Artichoke Dip Recipe
Ingredients
- 1 (14-ounce) can artichoke hearts drained and roughly chopped
- 8 ounces full-fat cream cheese room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese freshly grated
- 2 cloves garlic minced
- 2 tablespoons mayonnaise
- 1 teaspoon lemon zest
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Salt and pepper to taste
Instructions
- In a large mixing bowl, beat the cream cheese and Greek yogurt until smooth and lump-free.
- Stir in the mayonnaise, garlic, lemon zest, smoked paprika, and half of the parsley. Mix until well combined.
- Gently fold in the chopped artichoke hearts, mozzarella, and Parmesan cheese until well coated.
- Taste and season with salt and pepper. Transfer the mixture to a serving dish, smooth the top, garnish with parsley, and chill for at least 30 minutes.
- Serve cold with your choice of dippers. For a warm option, broil for 2-3 minutes until lightly golden.
