Baked Artichoke Dip (No Cream Cheese)

This baked artichoke dip is made with just a handful of ingredients you probably already have in the kitchen. No spinach, no cream cheese, and no complicated steps. Just mix everything together, bake it, let it rest for a few minutes, and serve it warm.

I’ve made a lot of hot dips over the years, and this is one of the easiest ones to throw together when I want something that feels classic and low-stress.

Ingredients

• 1 cup real mayonnaise
• 1 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 can (12 oz) quartered artichoke hearts in water, drained
• Crackers, pita, or tortilla chips for serving

How to Make Artichoke Dip

Step 1: Preheat your oven to 350°F. Grease a small baking dish or casserole dish and set it aside. ****The baking dish I used is 6″ x 8.5″ x 2″ deep dish or a round 10 inch cast iron works well.

Step 2: In a large bowl, combine the mayonnaise, Parmesan cheese, mozzarella cheese, and minced garlic. Add the drained artichoke hearts and mix until well combined. (Tip: Roughly chop artichokes for a smoother dip, or leave as-is for a chunkier texture.)

Step 3: Spread the mixture evenly into your prepared baking dish. Bake for 30 minutes, or until the edges are browned and the top is golden and bubbly.

Step 4: Remove from the oven and let it stand for 10 minutes before serving. I always give it that extra rest because it helps the dip set up and scoop cleanly instead of sliding off the chip.

Makes about 4 cups.

About the Artichoke Hearts

This recipe uses canned quartered artichoke hearts packed in water, not marinated. Marinated artichokes have vinegar and oil that can change the flavor and make the dip a little too loose. Water-packed artichokes give you a cleaner artichoke flavor, which works better with the cheese and garlic.

Be sure to drain the artichokes well before mixing. If the artichoke hearts are whole or halved, chop them into smaller pieces so they spread evenly throughout the dip instead of giving you oversized chunks in a few bites.

I almost always use canned artichokes for this recipe because they are quick, consistent, and tender every time.

Best dippers for baked artichoke dip:

Because this dip is thick and creamy, the best choice is anything sturdy enough to scoop without breaking:

• Pita chips, or sturdy crackers like pretzel chips
• Thick tortilla chips
• Toasted baguette slices, crostini
• Crunchy vegetables like celery or bell pepper strips

Make Ahead and Storage

To make ahead, mix the dip up to 24 hours in advance, cover it tightly, and refrigerate. Take it out about 20 minutes before baking so it is not refrigerator-cold when it goes into the oven. You may need to add about 5 minutes to the baking time.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dip thickens once chilled, but it reheats well.

To reheat, scoop it into a small oven-safe dish and warm at 325°F for 10 to 15 minutes, or until heated through. You can also microwave individual portions in 30-second intervals, stirring in between, though I think the oven gives the best texture.

One of my favorite ways to use leftovers is to spread some on a toasted bagel half and broil it until hot and bubbly.

Frequently Asked Questions

Can I make artichoke dip without mayo?

You can substitute sour cream or Greek yogurt in equal amounts, but the texture will be thinner and the flavor will be tangier. In my experience, real mayonnaise gives the best texture for this version.

Can artichoke dip be made in a slow cooker?

Yes. Combine all ingredients in a greased slow cooker and heat on low for 2 to 3 hours, stirring once or twice. You will not get the browned edges and bubbly top that the oven version gives you, but it works well if you need to keep it warm for a party.

Can I double this recipe?

Absolutely. Double every ingredient and use a 9×13 baking dish. Add about 5 to 10 minutes to the bake time and look for browned edges and a bubbly top before pulling it out.

How many people does this serve?

This recipe makes about 4 cups of dip, which serves 8 to 12 people as an appetizer depending on what else is being served. Looking for more dips? Browse the full dip recipes collection.