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This tasty and creamy artichoke dip is one of my favorite appetizer dips to bring to Holiday parties. Filled with marinated artichokes and garlic, it’s creamy, cheesy, and super delicious. Not to mention, an instant crowd-pleaser!
For even more party-perfect bites, pair this artichoke dip with my cream cheese stuffed peppers for a savory option that’s always a hit. And don’t forget my pizza rolls. They’re fun, cheesy, and impossible to resist!
I can’t be the only one who’s amazed at how quickly the holidays sneak up on us. All of a sudden, it’s time to plan dinners, mingle at cocktail hours, find time for baking chocolate chip cookies, and prep party appetizers. Luckily, I have a secret weapon that never fails to please a holiday crowd: this unbelievably creamy and light, savory and garlicky homemade artichoke dip recipe.
What’s So Great About This Artichoke Dip Recipe
- Cheesy, light, and creamy. Simple swaps like using low-fat cream cheese and skipping traditional mix-ins like cheddar cheese and sour cream keep this artichoke dip light, but still super creamy and tasty!
- Versatile. This creamy dip is both a quick holiday appetizer and a snack that you can easily whip up right before a marathon of Hallmark Christmas movies. It’s also great for game day.
- No oven. Since there’s no baking involved, it’s ready in 10 minutes! It’s an easy recipe for a wonderfully light yet cheesy, low-effort artichoke dip. Toss the ingredients into a blender and then serve.
Ingredients You’ll Need
This artichoke dip recipe is packed with the good stuff, including cheese, garlic, herbs, and a hint of lemon juice. Here’s what you’ll need. Please scroll down to the recipe card for the full, printable instructions.
- Cream Cheese – In keeping with the lightened-up theme, I use low-fat cream cheese, but you can use full-fat cream cheese or even Neufchatel cheese.
- Garlic – A couple of fresh garlic cloves, minced, is all you’ll need to add tons of flavor. If you don’t have fresh garlic, you can substitute ½ teaspoon of garlic paste or garlic powder per glove.
- Artichokes – Marinated artichoke hearts are best. Be sure to drain them well!
- Parmesan Cheese – Freshly grated. You could also make this dip with shredded mozzarella or cheddar cheese.
- Lemon Juice – Brightens the flavors and gives the dip a bit of oomph.
- Parsley – Dried or fresh parsley and basil are used in the dip and for garnish. If you’re using fresh herbs, you can get away with using slightly less.
- Crackers for Dipping – Of course, having crunchy, flavorful crackers as a dipping vessel is the cherry on top! I love serving this dip with my homemade cheese crackers or these amazing blue cheese crackers.
Success Tips and Variations
- Soften the cream cheese. For the creamiest texture, let the cream cheese come to room temperature before blending. This will make it easier to combine with the other ingredients.
- Drain the jarred artichoke hearts. Be sure to drain the marinated artichoke hearts well to avoid making the dip too watery. You can even pat them dry with a paper towel for best results.
- Scale the recipe. You can easily double or even triple this recipe, depending on the size of your party.
- Don’t overblend. Pulse the ingredients just until combined—you want the dip creamy but still with a little texture from the artichoke hearts.
- Adjust the seasoning. Taste the dip after blending and adjust the salt and pepper to suit your preference. A pinch of red pepper flakes can also add a bit of heat.
What Else Can I Add to My Dip?
Add in sautéed baby spinach to instantly transform this recipe into a homemade spinach artichoke dip, or take inspiration from my Mediterranean seven-layer dip and layer the leaves into the bowl. Here are more suggestions for dip add-in ingredients:
- Chopped spicy jalapeños
- Chopped bacon
- Sun-dried tomatoes
- Olive Tapenade
- Chili Flakes
What to Serve With Artichoke Dip
I love to pair this artichoke dip with crispy crackers, pita chips, or toasted flatbread. For a fresh twist, serve it as a veggie dip alongside baby carrots, celery, snap peas, broccoli, or colorful bell pepper strips. If you’re looking for a low-carb option, try endive leaves. For something heartier, go with toasted baguette slices, or chunks of fresh rye, sourdough, or pumpernickel bread. Of course, a mimosa to wash it all down is always a good idea!
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Artichoke Dip
Ingredients
- 8 ounces low fat cream cheese
- 2 garlic cloves, chopped
- ½ cup jarred marinated artichoke hearts, drained and roughly chopped
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon dried parsley, plus more for garnish
- 1 teaspoon dried basil
- crackers, for serving
Instructions
- Blend. In a food processor or blender, combine the cream cheese, chopped garlic, artichoke hearts, parmesan cheese, lemon juice, salt, and pepper; pulse a few times until blended and creamy, but still a bit chunky. Stir in the dried parsley and basil.
- Season to taste and serve. Taste the dip and add more salt and pepper if needed. Transfer the dip to a serving bowl, garnish with parsley, and serve with crackers and/or veggies.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Artichoke Dip
This easy appetizer comes together in a flash. Just a few minutes and a food processor are needed for this incredibly light and creamy dip. Here’s how you make it:
- Blend. Blend the cream cheese, garlic, artichoke hearts, Parmesan cheese, lemon juice, salt, and pepper in a food processor until creamy.
- Season. Stir in the parsley and basil, and transfer the dip to a serving dish. Sprinkle the top with a garnish of fresh or dried parsley.
- Serve. Serve your homemade artichoke dip alongside your choice of crackers or dipping vessel.
How to Store Leftovers
- Refrigerate. Store leftover artichoke dip airtight in the fridge, either tightly wrapped or in a container. Artichoke dip should keep for about 3-4 days when chilled.
- Freeze. This artichoke dip freezes super well and keeps for up to 3 months when stored frozen! Seal it up in an airtight freezer-safe bag or container to store, then defrost it in the fridge when ready. Be sure to stir it before serving!
This dip looks incredible! And I definitely need to get my hands on those yummy crackers!
I’m a sucker for a good dip and I adore artichokes!
This looks like a great game day dip.
Love that these crackers are gluten free! So important to have something for everyone especially at parties!
I could make a dinner out of this dip! It’d be hard to share!
How amazing does this look? Artichoke dip is one of my favorite apps!
This dip is everything!
Oops … meant to comment here instead.
The dip looks great . I love artichoke dip though I always buy it. 🙂