Artichoke Dip

5 from 5 votes

An easy, creamy Artichoke Dip that is full of flavor! It's the ultimate appetizer that pairs well with beer bread, sourdough, veggies and more!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Author: Lifestyle Gleam

Ingredients

8 ounces cream cheese softened
1 cup mayonnaise
1 cup shredded parmesan
1 cup shredded Monterey jack cheese
14 ounces quartered artichokes drained (1 can)
2 teaspoons minced garlic or 2 cloves, minced
½ teaspoon cayenne
¼ teaspoon black pepper thick flakes from a grinder preferrable

Instructions

Preheat oven to 350°F. Grease small casserole dish and set aside.
In a medium mixing bowl, add cream cheese, mayonnaise, parmesan, Monterey jack, artichokes, garlic, cayenne, and black pepper. Using a spatula, stir until well combined and artichokes are broken up.
8 ounces cream cheese, 1 cup mayonnaise, 1 cup shredded parmesan, 1 cup shredded Monterey jack cheese, 14 ounces quartered artichokes, 2 teaspoons minced garlic, ½ teaspoon cayenne, ¼ teaspoon black pepper
Spread into casserole dish, cover with aluminum foil and bake 20 minutes or until slightly golden and bubbly.
Stir and serve with beer bread, rye bread, Hawaiian bread, vegetables, chips, or water crackers.

Video

Notes

Tips to make the best Baked Artichoke Dip

Spice it up - It's so easy to make this dip your own! Add a few jalapeños to the mix, a touch of hot sauce works well too.
Make Ahead - One of the many things I love about baked artichoke dip is that you can make it and bake it or take it later!
Bake it Longer - Love it when your cheesy appetizers get a little brown and bubbly on top? Don't hesitate to bake this dip a little longer to reach that level of golden perfection.

How to Store - Refrigerate covered for up to five days. Before warming, allow to set out 20-30 minutes to prevent dish from breaking between refrigerator and oven.