Creamy Garlic Artichoke Dip

Slice of baguette dipped in artichoke dip.

5 from 1 vote

Deliciously cheesy and full of flavourful garlic and marinated artichoke hearts, this Creamy Garlic Artichoke Dip is sure to impress! Save this recipe for an easy go-to dip for holiday parties.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 192kcal

Author: Naomi Andres

Equipment

small baking dish
non-stick cooking spray
mixing bowl
measuring cups & spoons

Ingredients

8 ounces cream cheese (softened)
1 cup sour cream
2 teaspoons fresh minced garlic
1 teaspoon Sriracha *
1 teaspoon dried Italian herbs (or parsley)
1 teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 ½ cups marinated artichoke hearts * (drained, patted dry, and chopped into bite-sized pieces)
½ cup shredded Parmesan cheese (or Grana Padano)
1 cup shredded mozzarella cheese
sliced baguette, cracker, chips, or vegetables to serve

Instructions

Preheat the oven to 350℉. Spray a small baking dish with non-stick cooking spray.
Combine the softened cream cheese, sour cream, minced garlic, Sriracha, Italian herbs, onion powder, and black pepper in a mixing bowl and mix with an electric handheld mixer until smooth. Fold in the artichokes and Parmesan cheese.
Transfer the dip to the prepared baking dish and spread evenly. Top with the shredded mozzarella. At this point you may refrigerate the dip (up to 2 days) to bake later or bake immediately in the preheated oven for 15-20 minutes or until heated through and then turn the oven onto broil and broil the top just until the cheese is golden brown, about 1-2 minutes, being careful to watch it closely so that it doesn't burn!
Serve immediately with sliced baguette, crackers, potato chips, taco chips, or vegetables. Enjoy!

Notes

Using marinated artichokes provides more flavor than regular canned artichokes but they would work instead.
The sriracha could be omitted but it isn't enough to make the dip spicy. I think it just adds a great chili flavor!

Store any leftover dip covered in the refrigerator for up to 3 days.

Nutrition