Recipe

Simple Artichoke Dip (Juicy, Tender, and Golden)

A cozy, no-fuss artichoke dip with tender artichokes, a bright lemon pop, and a bubbly golden top. Mix it in one bowl, bake it, and try not to eat it straight from the dish.

By Matt Campbell

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4.8

A bubbling baked artichoke dip in a small white baking dish with a golden brown top and a spoon scooping it out

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Artichoke dip is one of those party foods that somehow turns into dinner if you stand too close to it with a bag of chips. This version is my go-to when I want something creamy and scoopable but not heavy and gluey. The trick is simple: keep the artichokes tender and juicy (no squeezing them bone dry), add a little lemon to wake everything up, and bake until the top gets those browned, toasty edges we all “accidentally” scrape first.

It is the kind of recipe that looks like you tried hard. You did not. You just mixed a few good things in a bowl and let the oven do the bragging.

A glass mixing bowl with chopped artichoke hearts, cream cheese, sour cream, and shredded cheese being stirred with a spatula

Why It Works

Juicy and tender texture: Drained artichokes, lightly patted dry, keep the dip creamy without turning it stiff.
Balanced richness: Cream cheese for body, sour cream for tang, and just enough mayo to make it lush.
Bright flavor boost: Lemon zest and a small squeeze of juice cut through the cheese so every bite tastes alive.
Golden, crisp edges: A quick broil at the end gives you that bubbling top people fight over.

Pairs Well With

Storage Tips

Refrigerate: Let the dip cool, then cover tightly or transfer to an airtight container. Store for up to 4 days.

Reheat: For best texture, reheat in a small baking dish at 350°F until hot and lightly bubbling, about 12 to 18 minutes. Microwave works too in short bursts, but the oven keeps it creamier.

Make ahead: Mix everything, spread into the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to bake time since it starts cold.

Freezing: I do not recommend it. Dairy-based dips can separate and get grainy after thawing.

Common Questions

Do I need to squeeze all the water out of the artichokes?

No. Drain them well, then pat lightly with paper towels. If they are dripping wet, the dip can get thin. If you squeeze them dry like a sponge, you lose that tender, juicy vibe that makes this dip so good.

Can I use marinated artichoke hearts?

Yes, with two notes: drain them very well and taste before adding extra salt since marinades can be salty. The added herbs are great here.

How do I keep the dip from getting greasy?

Use full-fat dairy for stability, and avoid overbaking. Bake until hot and bubbly, then broil briefly for color. Also, shred your own cheese if you can. Pre-shredded cheese has anti-caking agents that can affect melt.

Can I make this in a slow cooker?

Yes. Cook on low for 2 to 3 hours, stirring once or twice, until hot. You will miss the browned top, so if you want that, spoon it into an oven-safe dish and broil for a minute or two.

What can I use instead of mayonnaise?

Swap the mayo for extra sour cream or Greek yogurt. The dip will be a little tangier and slightly less rich, still very good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Rubber spatula or sturdy spoon
8x8-inch baking dish or similar (about 1.5 to 2 quarts)
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)

I used to think artichoke dip was only a “big gathering” food, like it needed an excuse. Then I started making it on random weeknights when I wanted something warm and snacky while I figured out the rest of dinner. The first time I nailed the texture, I realized the secret is not more cheese. It is letting the artichokes stay tender and giving the whole thing a little lemon lift so it tastes bright instead of flat. Now it is my default offering for friends because it is low drama, high reward, and it disappears fast.