Delicious and Simple Baked Artichoke Dip Recipe

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For this comforting dip with so much cheesy goodness, we combined some of our favorite things. From artichokes to sun dried tomatoes to garlic and more, the flavors meld together for a taste sensation you’ve never experienced before and will want to dip back into over and over again. Give it a try!

easy baked artichoke dip served on pita

Now let’s get right to the good stuff…

how to make baked cheesy artichoke dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, the perfect starter for any meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 1 jar or can artichokes (reserve liquid)
  • 3 sun dried tomatoes
  • 1/2 cup mayo
  • 3 oz parmesan cheese
  • 1 tsp onion powder
  • 1 clove garlic
  • Lemon
  • Cooking spray
  • 3-4 slices provolone cheese
  • Optional: ½ tsp red chili flakes
  • Salt to taste

ingredient information:

  • Jarred or canned artichoke hearts: The nice thing about canned artichokes is that they’re already fully cleaned and prepared to enjoy the best parts of the vegetable. They’re also tender and have a great briny flavor. We have used the food processor to turn them into almost a paste, but you could also keep all or some of your artichokes out of the food processor so that there are larger pieces in the dip. Instead, just chop them to the desired size with a knife. Don’t keep them too large so that they fit nicely on a cracker.
  • Sundried tomatoes: This ingredient adds so much flavor to any dish. Start with the amount in the recipe, but you can increase the number (even doubling it) if this taste is your vibe.
  • Mayo: Everyone seems to have an opinion about what mayonnaise brand is best. Honestly, I will use whatever’s on sale. So, you do you. For this particularly recipe, we used Duke’s mayo.
  • Provolone cheese: Provolone cheese has a mild flavor and is perfect in dips. It melts beautifully for that perfect cheese pull. Because of its gentle flavor it also pairs well with other cheeses and compliments so many foods. You can swap this out for Mozzarella or other cheeses with similar flavor profiles that melt well, like Gouda or Havarti.
  • Garlic: Don’t skip the fresh garlic on this one. It makes all the difference.
  • Parmesan cheese: Using fresh parmesan gives a recipe the best flavor. It’s worth the extra effort. However, in a pinch you can use pre-grated parmesan. The mellow and nutty flavor of parmesan pairs well with the other ingredients in this dip.

instructions:

Stick around to the end, and I’ll tell you our favorite dipper for this yumminess.

  1. Preheat the oven to 375 degrees.
  2. Drain the artichokes but reserve the liquid.
  3. Place the artichokes in a mini food processor.
  4. To the food processor, add the sun dried tomatoes, mayo, onion powder and garlic. Squeeze in the juice of half a lemon.
  5. Set the food processor to chop and pulse until the ingredients are combined.
  6. Add the artichoke liquid to the food processor one tablespoon at a time to reach the desired consistency.
  7. Transfer the mixture to a small baking dish (we used an 8×5″ dish) and place the slices of provolone cheese on top.
  8. Bake for 20 to 25 minutes until the dip is warmed through and cheese is melted and bubbly.
  • adding jarred artichokes to a mini food processor to make baked artichoke dip
  • adding mayo to a mini food processor to make baked artichoke dip
  • adding parmesan cheese to a mini food processor to make baked artichoke dip
  • adding sun dried tomatoes to a mini food processor to make baked artichoke dip
  • adding a squeeze of lemon to a mini food processor to make baked artichoke dip
  • processor ingredients in a mini food processor to make baked artichoke dip
  • preparing a small baking dish with cooking spray before adding mix for baked artichoke dip
  • transferring the mix for baked artichoke dip from mini food processor to baking dish
  • adding slices of provolone cheese to top of artichoke mixture prior to baking to make baked artichoke dip with melted cheese
  • easy baked artichoke dip with melty provolone cheese served on pita

my recipe tips

  • Spice it up: If you like a little heat, increase the spice level in this dip with a few splashes of hot sauce and sprinkle of dried chili flakes to your taste. Another way to give it some zing is to add a tablespoon of horse radish to the mixture. I love the combination of these flavors.
  • Increase the citrus: My first thought when I tasted this dip was that it could use a bit more lemon (though I always seem to like more lemon than the rest of my family.) So, feel free to squeeze the entire lemon and even add a bit of lemon zest to boost the flavor.
  • Skip the jar: If you’re up for a challenge and want to use fresh prepared artichokes in this recipe, go for it. Here’s a great recipe for oven roasted artichokes from our friends at Plant Based Folk.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious baked artichoke dip, but our favorite is some toasted crusty garlic bread. I have the perfect recipe that you can check out HERE. You can also just use chunks of rustic bread, crackers, store made toasties, bagel chips or even tortilla chips. If you want a healthier version, use celery sticks or baby carrots.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this layered hummus and this waffle cone dip. Then there will be a little something for everyone.

get the serving dish

I absolutely loved the serving dish that I found for this dip. It’s the perfect size and has a classic look. They make for such a great presentation, and you bake the dip right in the casserole dish. Grab your own set of 2 right HERE.

easy baked artichoke dip with melty provolone cheese served on pita

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this dip ahead of time but wait to bake until it’s time to serve.
  • Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt.

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