Best 14 Baked Artichoke Dip Recipes

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Indulge in the ultimate comfort food with our delectable baked artichoke dip, a symphony of creamy, cheesy goodness. This irresistible dip is crafted with fresh artichoke hearts, a blend of cheeses, and a touch of tangy spices, all enveloped in a golden-brown crust. Perfect for gatherings, parties, or simply a cozy night in, our baked artichoke dip will tantalize your taste buds and leave you craving more. Alongside the classic baked artichoke dip, we also present a collection of enticing variations to suit every palate. From the bold and spicy jalapeño artichoke dip to the rich and creamy spinach artichoke dip, each recipe offers a unique twist on this beloved appetizer. Explore our curated selection of baked artichoke dip recipes and discover your new favorite party pleaser.

Let's cook with our recipes!

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.

Provided by Kathy Berliner

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground white pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
  • Bake for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Herb     Bake     Cocktail Party     Brie     Crab     Artichoke     Gourmet

Yield Makes 6 to 8 hors d'oeuvre or first-course servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  • Serve dip hot with toasts.

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

BAKED SPINACH, CRAB AND ARTICHOKE DIP



Baked Spinach, Crab and Artichoke Dip image

Just mix in 5 minutes and bake, this warm spread will be popular at any party.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Yield 15

Number Of Ingredients 7

1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired

Steps:

  • Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
  • Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
  • Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 320 mg

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

Make and share this Baked Artichoke Dip recipe from Food.com.

Provided by canarygirl

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 can artichoke heart, drained
1 small onion
2 cloves garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese
1 (8 ounce) package mozzarella cheese, divided
1/2 teaspoon oregano
1/4 teaspoon dried basil or 6 leaves fresh basil, approximately
salt and pepper
chopped parsley (to garnish) (optional)
1 loaf crusty French bread

Steps:

  • Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
  • In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
  • Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
  • Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
  • Serve with crusty french bread slices.

LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP TWICE-BAKED POTATOES



Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes image

Gooey, green goodness! You can go large and do monster-sized russets, adapt them into a potato skin-style serving, or make an elegant presentation with fingerlings.

Provided by Leslie Kelly

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h27m

Yield 4

Number Of Ingredients 3

2 large russet potatoes
1 cup prepared spinach artichoke dip
½ cup shredded Irish Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
  • Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
  • Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
  • Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 36.6 g, Cholesterol 35.7 mg, Fat 21.6 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 391.4 mg, Sugar 1.5 g

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Categories     Vegetable     Bake     Winter     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Steps:

  • Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
  • Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
  • Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 cups

Number Of Ingredients 10

Olive oil nonstick cooking spray, Pam®
2/3 cup fat-free Caesar salad dressing, Girard's®
1/3 cup light mayonnaise, Best Foods®/Hellmann's®
1/3 cup fat-free sour cream, Knudsen®
1/3 cup grated Parmesan cheese, DiGiorno®
2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria®
1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen®
5 ounces low-fat Swiss cheese, shredded, Alpine Lace®
1/2 teaspoon hot pepper sauce, Tabasco®
Baked tortilla chips and/or vegetable dippers

Steps:

  • 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
  • Copyright® 2009 SLSH Enterprises, Inc.

BAKED CRAB AND ARTICHOKE DIP



BAKED CRAB AND ARTICHOKE DIP image

Number Of Ingredients 6

10 oz sour cream
10 oz mayonaise
juice of one lemon
1 cup parmasen cheese
artichoke hearts
1 1b crab

Steps:

  • mix all ingredients. save some parmesan for on top of dish. place in oven for 30 minutes or until brown and bubbly. Serve with sliced bread.

BAKED SPINACH ARTICHOKE DIP



Baked Spinach Artichoke Dip image

Wow your friends with an easy but elegant hot dip you can make ahead.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 7

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Steps:

  • Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Tablespoons, Sodium 190 mg

BAKED BISON HICKORY SAUSAGE AND ARTICHOKE DIP



Baked Bison Hickory Sausage and Artichoke Dip image

Try this twist on a great appetizer by adding hickory smoked bison sausage. It brings tortilla or pita chips to life. Or try dipping pretzel rods for a crunchy alternative.

Provided by Food Network

Time 35m

Yield 4 Servings

Number Of Ingredients 9

1 bison hickory smoked sausage link, ¼ inch diced
4 tablespoons grated Parmesan cheese (packed)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 teaspoon granulated garlic
1 (14 oz.) can artichoke hearts packed in water, well drained, chopped into ¼ inch pieces
¼ teaspoon paprika

Steps:

  • 1. Preheat oven to 375°F.
  • 2. In medium bowl whisk 3 tablespoons parmesan cheese, mayonnaise, sour cream, oregano, pepper and garlic until blended.
  • 3. Stir in chopped artichoke hearts and diced bison sausage and then transfer mixture into a small casserole dish. (Can be prepared one day ahead. Cover mixture and refrigerate).
  • 4. Bake dip until heated through, about 20 minutes (30 minutes if chilled).
  • 5. Preheat broiler.
  • 6. Sprinkle dip with remaining tablespoon of parmesan cheese and paprika. Broil until cheese melts.
  • 7. Serve with tortilla chips.

BAKED ARTICHOKE SPINACH DIP



Baked Artichoke Spinach Dip image

I've been making this one for years. Great for office potlucks. You can bake it the day before then nuke it when you get to work. You'll still get that nummy golden brown topping!

Provided by MixnVixn

Categories     Healthy

Time 30m

Yield 6 cups

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1 cup whole milk
1 whole head of garlic, roasted
1 teaspoon ground nutmeg
1 tablespoon fresh parsley, chopped or 2 tablespoons dried parsley
sea salt
cracked black pepper
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups parmesan cheese, shredded
1 cup Fontina cheese, shredded
1 (9 ounce) box frozen spinach, thawed, squeeze all liquid out, chopped
1 (16 ounce) can water-packed artichoke hearts, drained, quartered
2 loaves baguette, spiced to 3/4-in thick pieces

Steps:

  • Preheat oven to 350°F Grease 8 x 8-in glass baking dish.
  • In a large bowl beat cream cheese until smooth. Add milk, roasted garlic, nutmeg, parsley, salt and pepper and mix until combined.
  • Mix in 1 cup each of mozzarella and Parmesan cheese along with chopped spinach. Gently fold in artichoke heats.
  • Pour mixture into greased baking dish, top with remaining cheese, and bake for 25 - 30 min or until cheese is bubbly and top is golden brown.
  • Remove from oven and serve with sliced baguette or assorted veggie sticks.
  • Enjoy!

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

This creamy, hot dip is a treat, combining garlic with a rich, cheesy aroma. It is perfect with raw vegetables, chips, crackers and bread.

Provided by DOTTIEJ

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

2 cups mayonnaise
2 cloves crushed garlic
2 cups grated Parmesan cheese
2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 dash Worcestershire sauce
ground cayenne pepper to taste
1 teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.
  • Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 3.9 g, Cholesterol 28.6 mg, Fat 38.6 g, Protein 6.8 g, SaturatedFat 8.2 g, Sodium 567.9 mg, Sugar 0.6 g

Tips:

  • Use fresh artichokes if possible. Fresh artichokes have a more vibrant flavor and a better texture than canned or frozen artichokes.
  • If you can't find fresh artichokes, use canned or frozen artichokes that have been packed in water, not oil. Oil-packed artichokes will make your dip greasy.
  • Be sure to drain the artichokes well before using them. Excess moisture will make your dip watery.
  • Use a food processor to chop the artichokes. This will give you a fine, even chop that will blend well with the other ingredients.
  • Add plenty of cheese to your dip. Cheese is what makes artichoke dip so rich and creamy.
  • Use a variety of cheeses to add flavor and texture to your dip. Some good options include Parmesan, cheddar, mozzarella, and cream cheese.
  • Season your dip to taste. Add salt, pepper, garlic powder, and onion powder to taste.
  • Serve your dip warm with your favorite dippers. Some good options include tortilla chips, crackers, pita bread, and vegetables.

Conclusion:

Baked artichoke dip is a delicious and easy appetizer that is perfect for any occasion. With just a few simple ingredients, you can make a creamy, cheesy dip that everyone will love. So next time you're looking for a quick and easy appetizer, give baked artichoke dip a try. You won't be disappointed!

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