Warm, cheesy and utterly delicious, this Hot Artichoke Dip is guaranteed to be one of your favorite recipes. It’s an easy appetizer that takes 10 minutes of prep, and it’s perfect for holidays or any occasion!

Hot artichoke dip in a baking dish with crackers

I’m a huge snack person, so I always look forward to appetizers at a gathering.

When I’m hosting, I love having a variety of dips such as Greek tzatziki and pico de gallo, and a cheese board is always the hit of any party.

This time of year when the weather gets cooler, it doesn’t get better than this warm, cheesy Artichoke Dip recipe.

This is a special recipe that a family member made at almost every gathering before she passed away, and it’s impossible not to think about her when I make it.

It’s unlike most artichoke dip recipes as it doesn’t contain cream cheese, it’s got twice as many artichoke hearts, and its comprised mostly of cheddar and parmesan cheese.

What truly sets it apart is diced chilis, which cuts through the richness with a slight kick of heat.

This is one crowd pleasing appetizer that’s also ridiculously easy to make.

I love when that happens. 🙂

Hot artichoke dip in a white baking dish

Why you’ll love this recipe:

  • This hot artichoke dip recipe is warm, cheesy and packed with artichoke hearts and diced chilis for a slightly spicy flavor.
  • It comes together in 10 minutes with 6 simple ingredients.
  • It’s extremely versatile and can be customized with your favorite cheeses, herbs, etc.
  • This is a crowd pleasing appetizer that’s great for holidays or any occasion.

Recipe ingredients

Artichoke dip recipe ingredients

Ingredient notes

  • Artichoke hearts. For best results, use artichoke hearts packed in water, not marinated artichoke hearts. When chopping the artichokes, discard any tough parts that are hard to cut through as they’ll be difficult to chew.
  • Cheese. The cheese is the primary ingredients as this dip includes 2 cups of grated cheddar and 1 cup of grated parmesan. That may sound like a lot (and it is!), but I’ve tried to use less and it’s just not the same. Feel free to substitute with your favorite varieties of cheese.
  • Mayonnaise. The mayo adds richness and creaminess, and helps bind the dip together.
  • Sour cream. This adds a nice tangy flavor, but if you don’t have any on hand it may be substituted with Greek yogurt or more mayonnaise.
  • Diced chilis. Use medium spiced diced chilis as mild chilis don’t impart a lot of flavor. If you don’t have any on hand, substitute with about 1 teaspoon of red pepper flakes or 1/4-1/2 teaspoon of cayenne pepper.

How to make this recipe

This artichoke dip recipe is beyond easy to make and it comes together in about 10 minutes.

Pro tip:  Assemble the ingredients up 1-2 days in advance and bake just before you’re ready to serve it.

See the recipe card below for full instructions.

How to make artichoke dip
  • Drain the artichoke hearts then coarsely chop them and place them in a bowl. Discard any tough pieces of artichoke as they will be difficult to chew.
  • Add the sour cream, mayo, chilis, and cheeses and stir gently to combine.
  • Pour the artichoke dip in a baking dish and spread evenly.
  • Bake at 350 degrees for 25-30 minutes or until bubbly and lightly golden brown.
Cracker dipped in artichoke dip

FAQs

What do you serve with artichoke dip?

This dip is great served with crostini, tortilla chips or your favorite crackers.

How long does homemade artichoke dip last?

Hot artichoke dip will keep in the refrigerator for up to 3 days. Simply heat through and serve.

Can I make this in my air fryer?

I’ve made this hot artichoke dip successfully in my air fryer. I split the dip into (2) small square oven safe baking dishes (small enough to fit in your air fryer), and air fried it each at 375 degrees until warm and golden brown, or 8-10 minutes.

Recipe notes

  • Pro tip:  Assemble the ingredients up 1-2 days in advance and bake just before you’re ready to serve it.
  • When chopping the artichoke hearts, discard any tough pieces as they will be difficult to eat.
  • Choose medium spiced diced chilis for a slight kick of heat as mild doesn’t add much flavor.  The chilis may be subbed with red pepper flakes or 1/4-1/2 teaspoon cayenne pepper.
  • The sour cream adds a nice tangy flavor, but it may be substituted with the same amount of Greek yogurt or more mayo if you don’t have any on hand.
  • Customize this hot artichoke dip by using your favorite cheese, lemon zest, herbs or even a small package of frozen chopped spinach that’s been thawed and drained well.
Cracker covered with artichoke dip

More appetizer recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Hot artichoke dip in a baking dish with crackers

Hot Artichoke Dip Recipe

This Hot Artichoke Dip Recipe is cheesy, delicious and packed with artichoke hearts and a kick of heat from diced chilis. It includes just 6 ingredients and it's so easy to make!
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Ingredients

  • (2) 14 ounce cans artichoke hearts drained and coarsely chopped; do not use marinated artichoke hearts
  • 1/2 cup mayo
  • 1/2 cup sour cream substitute with Greek yogurt or more mayo
  • 4 ounces diced chilis drained; use medium chilis for a slight kick of heat
  • 2 cups grated cheddar cheese
  • 1 cup shredded parmesan

Instructions 

  • Preheat the oven to 350 degrees. Place all the ingredients in a medium bowl and stir gently until incorporated.
    (2) 14 ounce cans artichoke hearts, 1/2 cup mayo, 1/2 cup sour cream, 4 ounces diced chilis, 2 cups grated cheddar cheese, 1 cup shredded parmesan
  • Pour the mixture into an 8×8" square baking dish or pie plate and spread evenly. Bake for 25-30 minutes or until bubbly and golden brown. Serve warm and enjoy!

Notes

  • Pro tip:  Assemble the ingredients up 1-2 days in advance and bake just before you’re ready to serve it.
  • When chopping the artichoke hearts, discard any tough pieces as they will be difficult to eat.
  • Choose medium spiced diced chilis for a slight kick of heat as mild doesn’t add much flavor.  The chilis may be subbed with red pepper flakes or 1/4-1/2 teaspoon cayenne pepper.
  • The sour cream adds a nice tangy flavor, but it may be substituted with the same amount of mayo if you don’t have any on hand.
  • Customize this dip by using your favorite cheese, lemon zest, herbs or even a small package of frozen chopped spinach that’s been thawed and drained well.

Nutrition

Calories: 323kcal, Carbohydrates: 9g, Protein: 12g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 53mg, Sodium: 868mg, Potassium: 162mg, Fiber: 2g, Sugar: 3g, Vitamin A: 550IU, Vitamin C: 5mg, Calcium: 342mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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