Easy Hot Artichoke Dip Recipe (No Spinach)

Name: Artichoke Dip Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: ½ cup mayonnaise; 1½ cups Parmesan cheese (divided); ½ cup sour cream; 8 oz cream cheese; ½ tsp salt; ½ tsp pepper; ½ tsp paprika; ½ tsp Italian seasoning blend; 29 oz marinated artichoke hearts (drained)

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Pull this Hot Artichoke Dip out of the oven and the top is golden, the edges are bubbling, and the first cracker drags a long string of melted Parmesan with it. It is hot, creamy, cheesy, no spinach, and baked and served in one cast iron skillet in about 35 minutes. This is the appetizer that empties first at game day, potlucks, and the holidays.

Need more great game day and party dips? Try our Hot Pimento Cheese Dip and Chorizo Cheese Dip.

Hot artichoke dip in a cast iron skillet with pita chips in the background.

Quick Look at this Recipe

✅ Recipe Name: Hot Artichoke Dip
🕒 Ready In: about 35 minutes (5 min prep, 30 min bake)
👪 Serves: 8 people
🥣 Main Ingredients: marinated artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan
📖 Dietary Info: vegetarian, gluten free with GF dippers
⭐ Why You'll Love It: rich, creamy, no spinach, and baked and served in one cast iron skillet

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Quick Look at this Recipe
Why You'll Love This Hot Artichoke Dip
What Makes This Artichoke Dip Different
Ingredient Notes
Expert Tips
Variations
What to Serve With Hot Artichoke Dip
Make Ahead, Storage, and Reheating
Recipe FAQs
Other Related Delicious Cast Iron Appetizers
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Why You'll Love This Hot Artichoke Dip

Fast and hands-off. About 5 minutes of stirring, then the oven does the work.
One skillet, no transfer. Mix, bake, and serve all in the cast iron, so cleanup is minimal and the dip stays hot at the table.
No spinach, all artichoke. This is the classic artichoke-forward version with the hearts front and center.
Crowd favorite. The kind of dip that gets requests and an empty skillet before the main food is even out.

What Makes This Artichoke Dip Different

Cast iron is the right tool for the job. It gives you even, steady heat to brown the Parmesan on top, and then it holds that heat at the table so the dip stays warm and scoopable far longer than a glass baking dish. You mix, bake, and serve in the same pan, so there is one dish to wash and the dip looks rustic and inviting set right on the table.

This is also a no-spinach artichoke dip on purpose. A lot of popular recipes are really spinach artichoke dips, but this one keeps the tender marinated artichoke hearts as the star. If you want to add spinach you can, but you do not have to.

Ingredient Notes

Labeled ingredients for hot artichoke dip: sour cream, mayonnaise, cream cheese, marinated artichoke hearts, Parmesan cheese, and seasonings.

Marinated artichoke hearts. The flavor engine. Use jarred marinated hearts, not plain canned, for that seasoned, tangy depth, and drain them very well so the dip is not watery.
Cream cheese, sour cream, and mayonnaise. The creamy base. Soften the cream cheese to room temperature so everything blends smooth.
Parmesan cheese. Grate it fresh from a block or use fresh-grated from the refrigerated case. Shelf-stable shaker Parmesan has anti-caking agents that can turn the dip grainy, while fresh Parmesan melts in smooth. Save some to brown on top.
Seasonings. Salt, pepper, paprika, and Italian seasoning blend round it out.

See the recipe card below for the full ingredient amounts and step-by-step instructions.

Cream cheese base topped with Parmesan, paprika, and seasonings in a glass bowl.

Step 1: Combine the base. Add everything except the artichokes and ½ cup of the Parmesan to a large bowl.

Creamy hot artichoke dip base whisked smooth in a glass bowl.

Step 2: Mix until creamy. Whisk together until smooth and creamy.

Marinated artichoke hearts added to the creamy dip base.

Step 3: Fold in the artichokes. Add the drained artichoke hearts and mix until well combined.

Hot artichoke dip spread into a cast iron skillet.

Step 4: Fill the skillet. Spoon the dip into the cast iron skillet and smooth the top.

Shredded Parmesan sprinkled over the dip in a cast iron skillet.

Step 5: Top with Parmesan. Sprinkle the remaining Parmesan over the top.

Golden, bubbly baked hot artichoke dip in a cast iron skillet.

Step 6: Bake. Bake at 350°F for 30 minutes until golden and bubbly, then let it rest a few minutes.

Expert Tips

Drain the artichokes hard. A colander and a 30-minute rest, tossing once or twice. Wet artichokes are the number one reason a baked dip turns soupy.
Room-temperature cream cheese blends without lumps.
Use fresh-grated Parmesan for a smooth, not grainy, melt.
Watch the top, not the clock. Pull it when the surface is golden and the edges are hot and bubbly, and broil the last minute or two for more color if needed.
Let it rest a few minutes out of the oven. Straight from a cast iron skillet it is molten hot.

Variations

Add spinach. Stir in well-drained frozen spinach with the artichokes for a spinach artichoke version.
Change the cheese. Fold in mozzarella, Monterey Jack, or a little cheddar.
Add heat. A handful of diced green chiles or a pinch of red pepper flakes.
Lighten it. Swap Greek yogurt for the sour cream and mayo and use light cream cheese. It will be a little less rich.
Crunchy top. Finish with garlicky, olive-oil-tossed breadcrumbs before baking.

What to Serve With Hot Artichoke Dip

The key is something sturdy with a little crunch. This dip is wonderful scooped up with pita chips, seeded crackers, tortilla chips, or a fresh crudite platter of carrots, celery, bell pepper, and cucumber. For the best bite of all, serve it with warm, crusty bread for dunking: tear into a loaf of our Dutch Oven Bread, pull apart our Garlic Parmesan Pull Apart Bread, or slice up our Rosemary Garlic Bread or Artesian Italian Bread with Dipping Oil.

Building a bigger appetizer spread? Set this dip next to our Skillet Cheesy Roasted Red Pepper Dip for a second warm, cheesy option, and if you love cooking with artichokes, try our Steamed Artichokes too.

Freshly baked hot artichoke dip in a cast iron skillet.

Make Ahead, Storage, and Reheating

Make ahead. Assemble through spreading it in the skillet, cover, and refrigerate up to 1 to 2 days. Do not bake until serving. Let it sit at room temperature 30 to 60 minutes before baking so it heats evenly.
Store. Cover and refrigerate leftovers up to 4 days.
Reheat. Warm it in a 350°F oven until hot and bubbly, or microwave in short bursts, stirring so it heats evenly.
Freezing. Dairy-heavy dips can separate and turn grainy after freezing, so this one is best fresh or made a day ahead rather than frozen.
Keep it warm at a party. The cast iron skillet holds heat well on a trivet, and for a long event you can hold the baked dip in a slow cooker set to warm.

Recipe FAQs

Can I use canned artichokes instead of marinated?

Yes. Use about 29 ounces of plain canned or jarred artichoke hearts, drained very well. Marinated hearts bring more built-in flavor, so if you use plain canned, taste and add a little extra salt, pepper, and a squeeze of lemon.

Does this artichoke dip have spinach?

No. This is a classic no-spinach artichoke dip that keeps the artichoke hearts front and center. If you want a spinach artichoke dip, stir in a cup of well-drained frozen spinach with the artichokes and bake as written.

Can I make this artichoke dip ahead of time?

Yes, and it is a great make-ahead appetizer. Mix and spread it in the skillet, cover, and refrigerate up to 2 days. Let it sit at room temperature for 30 to 60 minutes, then bake just before serving.

Can I keep artichoke dip warm in a slow cooker?

Yes. Bake it as written, then transfer to a slow cooker set to warm for serving, or leave it in the cast iron skillet on a trivet, which holds heat well for a party.

Why is my artichoke dip grainy or watery?

Grainy usually means shelf-stable shaker Parmesan, which has anti-caking agents; use fresh-grated Parmesan for a smooth melt. Watery usually means the artichokes were not drained enough, so drain them thoroughly before mixing.

What do you serve with hot artichoke dip?

Toasted baguette or crusty bread, pita chips, seeded crackers, tortilla chips, and fresh vegetables like carrots, celery, and bell pepper all work great for scooping.