Quick and Easy Artichoke Dip

Quick and EASY hot artichoke dip! It only takes 15 minutes to make, and it's such a crowd-pleaser. Make it with artichoke hearts, Parmesan cheese, and mayo!

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: Makes 4-5 cups of dip


  • 2 (14-ounce) cans water-packed artichokes, drained (not oil-packed!)
  • 8 ounces Parmesan cheese, freshly grated (about 2 cups)
  • 1 cup mayonnaise
  • Salt
  • Pepper

To serve:

  • Crackers
  • Toasted slices of baguette
  • Endive leaves


1 Coarsely chop the drained artichokes.

2 Mix ingredients in microwave-proof dish: In an oven or microwave-proof baking or serving dish, mix together the chopped drained artichokes, the grated Parmesan cheese, and the mayonnaise.

Pre Cooked Artichoke Dip Ingredients Stirred Together in Bowl Raw Artichoke Ingredients In Large White Baking Dish

3 Microwave or bake: Microwave on high heat for 5 minutes or bake in a 350°F oven for 20 to 25 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.

Fully Cooked Easy Artichoke Dip Recipe in White Baking Dish

4 Serve: Add salt and freshly ground black pepper to taste. Serve with crackers, endive leaves, or toasted thinly slice bread or baguettes.

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  • Marlene

    The best recipe for this!!


  • Marlena

    This one is my “go to”. I use fresh, steamed artichokes, and I add lemon and red pepper flakes. Everyone loves it!!

  • Jan

    I have made and served this artichoke dip at my get togethers and it is a big hit. I also found by baking it in the oven at 350 for 20 – 25 minutes is good. I have also put it in z crock pot to keep it warm and serve it with Triscut crackers. Never have any leftovers.


  • Lindsay

    Great base for the recipe. I add 8 oz cream cheese, garlic powder and a shake of Worcestshire.

  • Diana burnham

    Just made this for first time. I added two small jalapeño peppers, one small can of green chilies, garlic powder. THERE GOES MY DIET!!!!

  • D'nette

    I make this with crab added. It really elevates the dish!

  • Kris Coats

    Used a tsp of cajun seasoning and it was gone in a flash with lots of compliments!

  • Ronald

    Can leftovers of this dip be frozen?

    • Elise Bauer

      Hi Ronald, great question, I don’t know! I haven’t tried freezing this dip yet.

      • Leslie Collins

        I have successfully frozen this dip. I freeze half of it in the Pyrex serving dish, tightly wrapped with cling wrap, then foil or freezer paper. Defrost and gently heat in the microwave. Stir before serving.

  • Debra

    This is a tried and true recipe that I have been making for 20+ years and never fails to disappear quickly. However, I would never microwave this, it is so good straight from the oven (25 minutes at 350) with a nice brown top. I add 1 small can green chiles for additional flavor and serve with triscuit crackers.

  • [email protected]

    I agree, garlic and spinach is great as a little variation. Made this with a group of elderly French ladies at a cookery lesson I was leading and they all loved it!

  • Jocelyn

    Years ago I had a friend who made the most delicious artichoke dip. But she always made hers on the stove. Is this a recipe that can be made that way? My friend passed away, so I never knew her secret, but my DH would wait at the stove, cracker in hand when she would be ready to serve the delicious dip.

  • Ann

    I’ve made this dip for years & love it as do family & guests. Baking for ~25′ at 325 gives a better flavor & presentation.

  • Chase

    This is pretty much my go to dip recipe. We’ve tried a few variations, but lately we just add garlic and red pepper flakes/cayenne and then sprinkle some sweet paprika on top.

  • Pat B

    I like to add frozen (thawed), well drained chopped spinach. I also sub part of the sour cream for plain yogurt.

  • Maureen

    This recipe seems to work for everyone but me! My dip curdled in the microwave after 3 minutes and all the oil from the parm and the mayo separated and pooled on the top. Cannot serve this!!

    • Vicki grice

      Fresh grated parm is too greasy. Just the kind all ready grated in jar. Cook in oven.

  • James

    I added a little brown sugar to this recipe and it took it over the edge. Kids and adults just went crazy over it. It got devoured in 2.7 seconds

  • Marlene

    My bosses wife makes this recipe but adds a bunch of green onions chopped up and 1 1/2 cup of Monterrey Jack cheese. I like the idea of adding garlic in it! Delicious!

  • Dawn

    I have made a similar recipe for years. Mine is lower in fat and just as tasty! Use 8 oz. plain yogurt, 1/2 cup light mayo (or regular), 3/4 c parmesan, can artichoke hearts chopped, garlic clove crushed and 1 t jalapeno’s chopped or 1/2 t red pepper. I use the small crockpot if I have time to let warm slowly. Great!

  • Mel

    This is tasty but not appropriate for the crock pot. The oil from the mayo pools up on the top. But it is delicious!

  • Baximus

    Awesome! I used the basic recipe and the comments to modify – 1 can artichokes, 1/4 c mayo, 1/4 c sour cream, 1/2 c asiago, 1/2c parmesean, 1/4 c mozzerella, green onions, water chestnuts, 1 crushed garlic clove, salt & pepper.

  • Jenn

    I put in 2-3 cloves of garlic and a splash of lemon juice! If I don’t have time to bake it – I heat it in the microwave and then broil it until the top starts to brown a little! Fabulous!

  • Chris

    I love to throw in some coarsely chopped water chestnuts. Adds a marvelous crunch!

  • Roxanne

    Thanks for this simple recipe. I recently made it for Christmas, which all of my guests enjoyed! I did add one cup of cream cheese and baked it in the oven. Once again, thanks!

  • Alison

    I added finely chopped shallots and pre-cooked bacon pieces before heating. Cayenne pepper or a spicy Worchestershire would also be a nice touch. As good, if not better than, a traditional baked artichoke dip!

  • athina

    I love this recipe too Elise, one year I decided to add a can of chopped canned green chiles, and it was so delicious!

  • maggie

    This is one of my all time fave dips. My sister-in-law passed me her recipe and it called for light mayo, I use hellman’s. You can’t even tell it’s light mayo, she mentioned it cooks up better than the regular stuff.
    I serve it with frito scoops, the taste of the salt & corn goes very good with it.

  • Kathleen Joy

    Try adding some chopped, cooked bacon bits….very good.

  • Andi

    love this recipe just as it is. For special occasssions, like New year’s Eve or for an early appetizer for a formal Thanksgiving, I like this hot with Dungeoness crab and garlic added. Bagel chips and a dash of tabasco are good suggestions, too. To the person who asked- I can’t quite fathom substituting sour cream or yogurt for mayo and getting THIS recipe. But I did have a cold artichoke dip that was whipped cream cheese, lightened with cream (could have been sour cream, half and half or yogurt too, according to your own preferences). It was difference from this- more spreadable- but also very good.

  • Cindy

    I always add garlic and sometimes I like to add chopped spinach and or tomatoes. This is always a favorite party dish. Love it!

  • Jennifer Rangel

    My favorite artichoke dip recipe! It is my staple go-to appetizer and everyone loves it, even those that claim to not like artichokes! I do have some additions that I wouldn’t leave out…clove or two of minced garlic, 1/8 tsp of Worchester sauce and a dash or two of hot sauce. Delish!!!!

  • Susan

    This recipe is also awesome when it is tossed with hot pasta!

  • Maureen Smith

    It’s also great with an equal amount of spinach mixed in. I’m lazy, and use frozen spinach. Thaw it, and squeeze the moisture out. Mix it in, along with a bit of garlic (gotta have garlic) and bake it. Yum.

  • Greg VA

    Try this: use all the same ingredients, but leave out the artichoke. Take some cocktail Rye bread and lay on a sheet pan. Cut the Artichoke hearts into quarters (or halve) and place on bread. Cover each with a tablespoon of the goop. This works great in small kitchens, dorms, because it can be done with just a toaster oven. Bake until the tops start to turn golden brown. Cool for a few minutes and the combination of flavors is killer.

  • toby fisher

    This is delicious as is however I sometimes use sliced black olives for color, sometimes red pimento, sometimes giardinara. I like to serve it with assorted bagel chips.

  • Christine

    This was great! made a mistake and used only 1 cup freshly grated parm…added 2 cloves garlic and a bit of lemon juice. PERFECT! Will try the 2 cups parm next time.

    Thanks for the recipe :)

  • Jess

    We had this yesterday afternoon, along with your Tomato Pie (made individual sized in little cupcake tins). It was all wonderful! My husband said it was the best artichoke dip EVER. Thanks :) … Tonight, your Potato & Leek Soup!

  • jill

    How many people does this serve?

    Hard to gauge, depends on how much of it they eat, and how much other food is available. 4? 8? 12? Your guess is as good as mine. ~Elise

  • Cathy

    I add 1/2 – 3/4 cup chopped fresh tomatoes sometimes which makes for a nice variation.

  • Cindy

    Only have one can of artichokes on hand. Wish to half the recipe but 1/2 cup of mayo doesn’t seem right plus not sure on the cooking time. Help please.

    If you cut the recipe in half, then 1/2 of cup of mayo is correct. I would reduce the cooking time in the microwave, but it really depends on your microwave. Start at 2 minutes on high and add more time if needed. ~Elise

  • Denise

    Made this recipe for some girlfriends and we DIED AND WENT TO HEAVEN! Super easy and yummy!

  • rose

    Yum. Made half and wished I’d made more. I used half sour cream and half mayo and my boyfriend was practically licking the bowl. I might add garlic or garlic powder next time (and he suggested adding fresh crab), but this dip will definitely make another appearance! Thanks for sharing.

  • Ginette70

    This recipe is SOOOOO delicious! It was definitely the hit of the party. Will make it over and over and over!

  • Allyson

    Everytime I make this I make it differently – add some tapenade and it is wonderful. Or add sun dried marinated tomatoes. I always add some fresh lemon juice and fresh garlic and hot sauce. Sprinkle it with paprika to give it some color as it bakes. It really is a versatile recipe. Oh and I forgot, I always used the marinated artichokes in the glass jar as the ones in the cans tend to taste a little tinny to me.

  • Rita Ash

    Great recipe. I added a small can of chopped jalapeno peppers. Adds a little zing.

  • Larry

    A couple of variations I have done with great success … 1) chopped sundried tomatoes, 2)clove or two of minced garlic. 3) Miracle Whip instead of Mayo. 4) a couple of dashes of Lousiana hot sauce. Also I use two cans of quarters that I mash with potato masher before adding Miracal Whip… gives nice texture. I prefer baking in oven (350 til bubbly) to Microwave …just old fashion, I guess.

  • Vera

    HELP. Very interested in using THIS recipe for a party in a couple hours……but have artichokes in oil! Anyway I can get some of the oil out by wrapping in paper towels or something? Or is it clearly NOT recommended?

    If I were to use oil-packed artichokes, I would use paper towels to sop up the excess oil and go from there. ~Elise

  • Jigsha Desai

    I made this last night for a group of friends and they all loved it! They couldn’t believe how easy it was – and I just loved how quick it was to assemble.

    Thanks for the great recipe!

  • Cindy Bartle

    I use the same basic ingredients, artichoke, grated parmesan, mayo, but I add 1 small can of green chilis as well as 2TBS of salsa. VERY GOOD and SO EASY!!

  • krista

    This recipe is amazing and great! Goes over well with dinner parties. A friend of mine never puts mayo/miracle whip in it she always put cream cheese and sour cream but I am sure instead of sour cream you could use yogurt. I love adding new things all the time to the recipe. I would have to say I prefer it hot/warm so much more flavour.

  • Vanessa

    I despise mayo, miracle whip, AND sour cream. I use light cream cheese in the tub as a substitute for those in most recipes. It melts really well.

    Am SO going to make some this weekend. Yum! Thanks. :]

  • Kim

    My step-mom made this for us on our last visit. She didnt heat it, just served it cold with some crackers…and it was AWESOME!! I’ll have to try it heated now, sounds even yummier!

  • Nicole

    Anyone have a suggestion for a mayo substitution? I just detest mayo, but never know which is a better substitution — yogurt or sour cream?

    Many people use plain melted butter as a dip for artichokes. ~Elise

  • Amy

    My boyfriend makes a version this artichoke dip, but he adds spinach and puts it in a crock pot on low to keep it warm throughout long football games.

  • Dave in Berkeley

    Every one of these variations sounds great. My best dip so far is 1 cup mayo, 1 cup assagio, 1 7oz jar hearts and 1 tsp salt. Make it cold or hot. I must try all the others.

  • Cassie

    I use this recipe with an added 1 teaspoon of Cayenne Pepper. I run into people all the time that use this recipe and ask me what the difference is… they are amazed. Also good to dip with a Whole Wheat-Wheat Thin.

  • RK

    Tasty! My room mate and I have been experimenting with dips and so far, our crab dip, as well as our spinach dip turned out to be a bust. However, we were winner with artichokes. We roughly chopped them and mixed them with parmesan, a little olive oil, pepper, and garlic powder. We then thinly sliced a french loaf and drizzled olive oil on it and put the slices in the oven to toast at 350. We then topped them with our mixture and back in the oven they went till the topping was heated through. Delightful, and fancy looking!

  • christine

    Chopped jalapenos make a great addition to this recipe!

  • Jolene

    I have done about all of them listed here. But the only thing different that I do, is add sliced green onions. YUMMMY!
    (That is if you’re a onion fan like we are)

  • Crystal

    This recipe tastes great with a generous amount of dill mixed in too.

  • Nancy

    My artichoke dip is my most requested recipe.

    1 can artichoke hearts (packed in water) drain and roughly chop
    1 cup fresh grated parmesan cheese
    1 cup mayo
    1 cup cream cheese (room temp)
    1 cup sour cream (can use light but why bother)
    dash garlic powder

    blend together the mayo, cream cheese, and sour cream. Stir in rest of ingredients.
    Bake in low oven (325) for 1/2 hour until bubbly. Don’t use a higher temp or mixture can curdle.
    Great with Fritos…….don’t know why but they work well.

  • Sunny

    This is very similar to my mother’s recipe (which of course, I played with). She uses 1 cup mayonnaise, 1 cup sour cream, jar of artichokes, and 1 cup parmesean.

    I use 1 1/4 cup sour cream, 2/3 cup mayonnaise, and 1 1/2-2 cups parmesean, jar of artichokes, and two cans of baby shrimp and sprinkle some shredded cheddar or mozarella on top. Delish. Fresher feeling in the mouth too (less oily).

    I never thought about using the microwave though, I guess the outcome would be the same as the oven, I’ll have to give it a go.

  • Nicole

    I love this dip! I’ve always done it in the oven but either way it’s simple, good and always disappears fast!

  • Carol

    The only thing missing, is just a hint of garlic powder. Just a hint, not a large amount. Try it and you will see ……thanx

  • Betsy

    This IS quick to make. And quite tasty for how quick it is. My husband, who is weird about eating artichokes at all, and pretty much won’t, said that it seems the only way he likes them is in the dips I make. I do think the suggestion above with added garlic and mozerella cheese is an great idea! It would make it more cheesy and less mayonaisey. Great fast dip though!


  • R

    This is a great recipe.. if you add 2-3 cloves minced garlic and a cup of shredded mozerella cheese to it as well. bake in oven until melted.. to die for!

  • Kimberly

    Just a quick note, this recipe is great with a can or two of chopped Green Chiles mixed in! Yummy!

  • Pink Sun Drops

    Soooo very good. I made the full amount thinking it would be way too much for us 3 adults and 2 kids. The kids didn’t much care for it but us adults scarfed almost the entire thing down. I have just enough to have some tasty leftovers for one today. The best part was how simple it was, well, and how good it was too.