Skillet Artichoke Dip

Name: Skillet Artichoke Dip
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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Rich, creamy, cheesy, and decadent, this Skillet Artichoke Dip goes from ingredients to crowd-pleasing smiles in just about 30 minutes. Our indulgent appetizer will rival your favorite restaurant's version.

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

Skillet Artichoke dip in a cast iron skillet with pita chips in the background.

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What is artichoke dip
Recipe ingredients:
How to make Artichoke Dip
How to serve:
Recipe FAQs
Other Related Delicious Cast Iron Appetizers
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What is artichoke dip

Artichokes are one of those vegetables that many look at and think 'huh, what do I do with that?' Fresh ones do have a bit of work involved but luckily for us, you can get the leaves and hearts canned, jarred, and frozen.

Some genius person decided to take the tender artichoke hearts and mix them with a bunch of random, yet delicious ingredients like sour cream, cream cheese, mayo, and shredded cheese, along with seasonings.

Once baked, all the ingredients meld together into one hot, creamy, cheesy mess that will tantalize and delight your taste buds.

Recipe ingredients:

Ingredient collage for the recipe: sour cream, mayonnaise, cream cheese, artichoke hearts, parmesan cheese, salt, pepper, garlic, paprika, and Italian Seasoning blend.

Artichokes — we used marinated artichoke hearts for additional flavor.
Filling — sour cream, cream cheese, mayonnaise, and Parmesan cheese will provide the cream texture of this classic appetizer.
Seasonings — salt, pepper, granulated garlic, paprika, and Italian seasoning blend.

How to make Artichoke Dip

3 image collage of the first three steps for making the recipe.

Prep Notes:

The cream cheese must be at room temperature. Canned and jarred artichokes must be thoroughly drained before using. We recommend adding them to a colander or sieve and allow to drain for at least 30 minutes. Give them a good toss from time to time.

Step 1 — Preheat oven to 350°F. Add everything BUT the artichokes and ½ cup of the Parmesan cheese to a large bowl.

Step 2 — Mix or whisk together until creamy and smooth.

Step 3 — Add the artichoke hearts and mix well until they are thoroughly combined.

Last 3 images in the step by step process of making the recipe.

Step 4 — Pour the dip into the cast iron skillet, smooth and make it even.

Step 5 — Sprinkle the remaining Parmesan cheese over the top.

Step 6 — Bake for 30 minutes. Once done, allow to rest for a few minutes before serving as it could be molten-level hot.

How to serve:

This party and potluck favorite is wonderful served with:

Chips: tortilla, pita, even regular potato chips.
Crackers: any kind from buttery ones to saltines, to any of the fancy varieties found on your local grocery store shelves.
Vegetables: The classic vegetable tray or crudités platter will provide excellent vehicles for this delicious dip.

Recipe FAQs

How do I lighten this recipe up?

Swap Greek yogurt for both the mayo and the sour cream. Use light or reduced fat cream cheese.

Can I add spinach?

Yes, frozen, well drained spinach is a great addition. Add it with the artichokes and combine well.

Can I use canned, not marinated artichokes?

Absolutely, you're going to want 29 ounces of artichokes.

Can I use a different cheese?

Yes, always yes! Mozzarella, Monterrey Jack, even cheddar, what every you prefer.

Can I make this ahead?

Make it a day or two ahead, follow the directions but do not bake it. Store in an airtight container in the refrigerator. When ready to bake, allow it to sit at room temperature for 30 to 60 minutes then bake.