So do any of you remember the Thanksgiving episode of Friends where Monica is cooking dinner and Chandler is feigning an interest in football, but all he really wants to do is eat and watch the Macy’s Thanksgiving Day Parade? Welcome to my life. In high school, I loved going to football games, but once I got to college, I just lost interest.
However.
I get it. I also get the party aspect of things. And since I am all for hanging out with friends and eating yummy food, I happily go along with the football game watching.
This recipe has quickly become a favorite among my friends here in Louisiana, so much so that I’ve been asked to make it twice within the last week (and asked for the recipe more times than I can count). Since college football season is here, I figured there couldn’t be a better to share this dip!
This dip is actually a variation of the Jalapeno Popper Dip that I posted back in January for the Super Bowl. Same bones–mayonnaise, cream cheese, and freshly grated Parmesan cheese–but then I swapped the peppers out for artichoke hearts and added a whole bunch of garlic. Like to the point where someone asked me the other day if I was making garlic bread. And THAT is what makes it so awesome.
Putting it together is super easy–just chop up the garlic and drain and chop those artichokes…
And then mix them up with the cream cheese, mayonnaise, and Parmesan cheese.
Spread it in your baking dish…
and bake it at 350 for 25 minutes or so, and voila—cheesy, garlicky awesomeness.
I love, love, love it with slices of bread (sourdough baguette, in particular), but others swear by tortilla chips. I’ve even spread it on a mini bagel for a little snack before. Try serving it with a variety of breads, chips, flatbreads, and sturdy veggies like sugar snap peas and baby peppers.
Y’all. It doesn’t get better than this.
Garlic Artichoke Dip
Description
This cheesy, creamy, hot, melty Garlic Artichoke Dip is highly addictive and perfect for parties and also for watching Netflix in your yoga pants.
Ingredients
2 8-ounce packages cream cheese (light works great), softened
1 cup mayonnaise (no Miracle Whip or fat free mayonnaise, low-fat mayo is okay)
1 cup (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)
1 12-ounce jar marinated artichoke hearts, drained and chopped
6–7 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper (optional)
Artisan bread (like baguette or ciabatta), tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving
Instructions
Preheat oven to 350 degrees F. In a large bowl or the pie plate you’re baking this in, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of artisan bread, tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving.
Questions & Reviews
Kate, when I went no carb & was dying for something crunchy I started getting (or making if I felt adventurous) carrot chips. Here in TX I found them at Wal-Mart right with the baby carrots. I love making spinach do so, this looks delicious! I like to add chipolte chili powder to my spinach dip & might give that a try with this too!
Hitting this up again!
Any ideas on subbing half the mayo for greek yogurt? I’m all for going Greek all the way but I just get nervous with subs like that. I’m a pretty avid greek yogurt lover. I always have a big thing of plain greek yogurt in my fridge.
I don’t have marinated artichokes…would it still be tasty?
I’ve made this a couple of times and now my friends and family request it. It’s delicious!! Thank you! 🙂
Has anyone tried this recipe with only 1 package of cream cheese?
I am wondering if it makes less, and lightens the calories, without impacting the taste.
I wouldn’t. Use light cream cheese, but omitting that much volume would definitely impact things negatively.
do you have information on how many this serves and nutritional values?
does anyone know if you can freeze this after baking? I want to make ahead and warm up over a campfire for a birthday weekend party outside? thanks
And if you’re a sneaky husband, you can add food coloring at the bottom before your wife mixes it, and it will freak her out.
I just got done eating some of this dip, and it is so amazingly good! now I know why you don’t keep large amounts in the house! There is a local restaurant here where I live and they have artichoke dip just like this, it’s my favorite….I am so happy I found a recipe that can compare! yummmm!
I am making this for the super bowl today! Just wanted to say thank you, your blog is one of my favorites! I knew about you guys even before the pinterest craze 😉 It’s already mixed, just hangin out in the fridge til it’s closer to game time! I put it in a casserole dish, not too deep but a little deeper than a pie pan. I hope it turns out ok!
When you put it in a 9″ pie plate is it pretty deep? I am making this dip for a party and wanted to make a pretty good portion but I wasn’t sure if your pie plate is deep or shallow. I would be putting it in an oblong pan and was trying to figure if I should double the recipe or not. Thanks In advance
Mine’s just a regular pie plate, not deep dish or anything. I say if in doubt, double it! 🙂
I made the garlic artichoke dip as an appetizer for my sons birthday party and everyone was raving about it. It was so incredible I’m making it again tomorrow and we are going to try it as a spread on Best Bites Turkey Artichoke Panini. I also made the Best Bites Bruschetta and the Caramel Toffee dip for the party… Mmmmmmm! Never received so many compliments on my cooking in one day 🙂 Thanks Ladies for all your hard work.
Can this be made in the crockpot? Or would you still bake it and then carefully put it in a crockpot to keep warm? I’ve made it numerous times for “after-work” work parties, but now they want me to bring it to a work potluck, and I’m oven-less at work!
Katrina, this recipe has been a staple at family events for years and we’ve always put it in the crockpot. Just be sure to stir it every once in a while so the bottom and sides don’t burn. Cook on low until the cheese is melted, then keep on warm.
Thanks for this! I made it for a party about 2 months ago and the host BEGGED me to bring it again last night. I brought 3 of the mini containers (I only filled 4 but left 1 at home). All 3 were gone before the dip had been out of the oven for 10 minutes. Thanks for such an easy, fun recipe!
I made this a couple weeks ago for a party. It was lovely. I’m going to make it again this weekend for another party. 🙂
This dip is evil-with-a-capital-E! I made some last night at my husband's request (he saw your New Year's Eve treats – ha!) and it was amazing. I made a half batch; and could possibly have eaten it all myself – as it was I had to force myself to stop after I'd downed a fourth of it. It completely turns off my "full" switch!
I'm glad I read the comments. The original recipe is perfection, but I'm also excited to try it with spinach, using neufchâtel, and subbing drained cottage cheese for the mayo. By the way, I always catch myself thinking it's strange that Applebees serves it with chips, although that's what we had it with last night. I think pita chips sound perfect!
Rebecca–Sorry! I just saw this comment! I would cook it within 3-5 days, so not a TON of time.
Hope that helps! 🙂
This looks and sounds delish! Artichoke dip is a favorite and we eat it with fresh, mini pitas – not the chips. So, so good! I feel a pre-Christmas trial is in order. 🙂
I'm not sure when you will get this or whether it has been asked, but how many days do you suppose this would keep? Like, if I gave it as gifts and wanted to put a use by date on it?
Lily–I honestly don't know. I know that freezing cream cheese is discouraged, but I don't know if the mayo acts as a stabilizer, you know? You could always try freezing a little and see how it turns out! 🙂
Sorry I can't be of more help!
Would I be able to freeze this? I like the idea of using the small pans and freezing them. This will keep me from eating the entire thing in one sitting.
I was craving an artichoke dip tonight so I googled you. I needed a simple recipe and I found it! I am excited. I used chopped onion instead of garlic because I am pregnant and this baby HATES garlic, much to my dismay. It was so good and I can't wait to try it with the garlic in about 6 months!
I made this last night for a party, and it was a huge hit!! And it was so easy. Thanks again as always!!
Kandi- I make almost the same recipe and I add spinach all the time. You can use either chopped fresh spinach or frozen spinach that's been thawed and really well squeezed (you don't want extra moisture in there). And you don't need to really do anything special, just follow the instructions as written! (Well, maybe just eat a bit more since it's now *healthy* haha)
This is an awesome recipe! I made it this weekend for a craft day with my sisters, thinking they could help me eat it if I didn't like it. 🙂 But it was so good, I wouldn't let them take any home! 😉 LOVE it! Have you tried it with spinach? Would you make any changes to add spinach? I figure the more veggies we can add to a dish like this, the more the bad calories are canceled out. 🙂
This looks delicious and what a great way to spread the wealth!!! No pun intended!
Cheers! Leslie
Denise–I wouldn't freeze it, but I bet you could store it in an air-tight container in the fridge for up to a week.
Can you freeze it? Or how long will it last unbaked in fridge?
oh darn! messd up again!!! your's is much better!!!!