Appetizers
This artichoke dip recipe with cream cheese and mayo delivers the ultra-creamy, warm, and tangy appetizer that disappears faster than you can say "party favorite."
The secret lies in balancing rich cream cheese with mayo for that signature velvety texture, while artichoke hearts bring a briny depth that keeps everyone reaching for seconds. I've perfected this version after testing countless batches—it's the one that gets rave reviews every time.
The magic happens when you blend warm, melted cheese with artichokes and herbs, then bake until bubbly and golden. This isn't just any dip—it's restaurant-quality without the fuss, with a creamy consistency that clings perfectly to chips or bread.
The combination of cream cheese and mayo creates a smooth, almost custard-like base that stays rich even after baking.
What you'll end up with is a warm, inviting dip that's creamy on the tongue with just the right tang from the artichokes and a hint of garlic for depth. The texture is velvety smooth, with a slight crispness at the edges when baked to perfection.
It's the kind of dish that transforms any gathering into a memorable event—guests won't believe it's homemade.
Serve it with warm tortilla chips, crusty bread, or fresh veggies for dipping. This recipe scales perfectly for crowds, so double or triple the batch if you're expecting a hungry group.
The beauty of this dip is its versatility—it works as a casual appetizer or an elegant starter for dinner parties.
Ingredients for artichoke dip recipe with cream cheese and mayo
Here’s what you need to make the creamiest, most addictive artichoke dip—guaranteed to vanish at your next gathering.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat |
| Marinated Artichoke Hearts 🍃 | 14 oz | Drained, chopped (about 1.5 cups) |
| Garlic Cloves 🧄 | 3 cloves | Minced or finely chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Crushed Red Pepper Flakes 🌶️ | ¼ tsp | Optional, for heat |
| Tortilla Chips 🍟 | 2 cups | For serving, store-bought |
The cream cheese is non-negotiable here—full-fat is a must for that signature velvety texture. Grab the 8-oz block from the fridge section, not the tub. I always buy Philadelphia brand because it melts so smoothly, but any good-quality cream cheese works. The mayo? Duke’s or Hellmann’s are my go-tos—they stay rich after baking. Artichoke hearts? Muir Glen from the canned aisle is my favorite—they’re consistently tender and flavorful. If you’re using frozen, thaw and drain them well first. Fresh parsley adds that bright, herby finish, so don’t skip it—Trader Joe’s has the best pre-chopped kind if you’re short on time.
No mayo? Greek yogurt works in a pinch (use full-fat for creaminess), but trust me, the mayo is what gives this dip that restaurant-quality cling. Short on artichokes? Sun-dried tomatoes (oil-packed, chopped) add a similar tang, though they’ll change the color slightly. The garlic can be jarred minced if you’re in a rush, but fresh is always better—just make sure it’s peeled and finely chopped. For extra depth, add a pinch of onion powder (about ¼ tsp) if you’ve got it. The flour is just for thickening—don’t skip it, or the dip will be too runny. And if you love heat, crushed red pepper flakes are the way to go (start with ¼ tsp and adjust).
This dip tastes even better the next day—make it ahead if you’re hosting. Store leftovers in an airtight container in the fridge for up to 4 days, then reheat in the microwave for 30 seconds or in a 350°F oven for 10 minutes until bubbly. For serving, warm the chips in a dry skillet for 30 seconds—they’ll be crispier. The dip freezes surprisingly well too: portion into small containers and freeze for up to 3 months. Just thaw in the fridge overnight before serving.
Why You'll Love This Recipe
- No-Fuss Mixing: The jarred artichoke hearts? Already chopped and marinated. The cream cheese and mayo blend together in seconds—no standing over a hot stove, no waiting for sauce to thicken. I swear, I’ve made this while scrolling through my phone.
- Creamy-Garlic Magic: That combo of mayo and cream cheese makes it unexpectedly rich, while the minced garlic and parsley give it a bright, herby kick. Honestly, it’s the kind of dip that makes you reach for seconds without even thinking.
- Game for Any Gathering: Super Bowl? Weeknight snack attack? It’s my go-to for both—warm or cold, with chips, bread, or even roasted veggies. (Yes, even on a Tuesday night, I’ll pull this out for my kid’s soccer team snack.)
- Leftovers That Don’t Suck: Unlike some dips that turn sad after a day, this one actually improves when reheated—just zap it for 20 seconds. I’ve fed a crowd with one batch and still had enough for lunch the next day. Budget-friendly and lazy-friendly? Win.
Step-by-step instructions for creamy artichoke dip
This ultra-creamy dip comes together in minutes and disappears just as fast.
Combine Cream Cheese and Mayonnaise
In a medium mixing bowl, add the 8 oz cream cheese and 0.5 cup mayonnaise. Using an electric mixer on low speed, beat until completely smooth and creamy. This step is crucial—you want to eliminate any lumps so the final dip has that velvety texture everyone loves.
I like to scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure everything gets fully incorporated. The mixture should look like thick, pale yellow pudding. If you're using cold cream cheese straight from the fridge, let it sit at room temperature for 10 minutes first to make blending easier.
Add Artichokes, Garlic, and Seasonings
Drain and finely chop the 14 oz marinated artichoke hearts (about 1.5 cups chopped). Add them to the cream cheese mixture along with the 3 cloves minced garlic, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp crushed red pepper flakes (if using). Stir everything together gently with a wooden spoon until just combined.
Here's where the flavor really comes together. The acidity from the marinated artichokes balances the richness of the cream cheese, while the garlic adds that aromatic depth. Taste a small spoonful at this stage—you might want to adjust the salt or red pepper to your preference before proceeding.
Thicken with Flour and Lemon Juice
Sprinkle the 1 tbsp all-purpose flour over the mixture and stir to distribute evenly. Then add the 1 tbsp lemon juice. The flour helps thicken the dip slightly while the lemon juice brightens the flavors and prevents the cream cheese from becoming too heavy.
Mix well until the flour is completely dissolved. The dip should now have a smooth, spreadable consistency. If it's still too thin, add another ½ teaspoon of flour and mix again. This step ensures your dip holds its shape when served, rather than spreading too thin on the chips.
Bake Until Warm and Bubbly
Transfer the dip to an 8-inch oven-safe baking dish and spread it evenly. Place the dish on a baking sheet (to catch any potential spills) and bake at 375°F for 15-20 minutes. You're looking for the dip to be warm throughout and just starting to bubble gently at the edges.
Don't overbake—you want it warm and creamy, not dry or rubbery. The dip should still be soft enough to scoop easily with a spoon. If the top starts to brown too quickly, tent it loosely with aluminum foil for the last 5 minutes of baking.
Garnish and Serve
Remove the dip from the oven and let it cool for 5 minutes. Then sprinkle the 0.25 cup chopped fresh parsley evenly over the top. The parsley adds a fresh pop of color and a bright herbal note that cuts through the richness.
Serve immediately with the 2 cups tortilla chips arranged around the dip. The warm, creamy artichoke dip pairs perfectly with the crispy, cool chips. For extra presentation, you can even arrange the chips in a circular pattern around the dip dish for a restaurant-style look.
Pro Tips For Making Artichoke Dip Recipe With Cream Cheese And Mayo
- SOFTEN THE CREAM CHEESE FIRST: Don’t just toss cold cream cheese into the mix—it’ll make your dip grainy and fight you the whole way. Microwave it in 10-second bursts (cover it, please) until it’s soft enough to spread like butter. Then let it cool just a beat before mixing—room temp works best.
- DRAIN AND CHOP ARTICHOKES DRY: Skip the soggy dip by draining those marinated artichoke hearts thoroughly and patting them dry with a paper towel. Chop them into small, even pieces—no bigger than ¼-inch chunks—so they distribute evenly and don’t turn your dip into a salad.
- MINCE GARLIC FINE (OR SKIP IT): Whole garlic cloves? Nope. Even minced garlic can overpower this dip if you’re not careful. Use a microplane or the flat side of your knife to grate it into a paste—just 1-2 cloves max. Too much, and your guests will be reaching for water, not chips.
- STIR IN PARSLEY LAST: Fresh parsley isn’t just for garnish—it brightens the dip, but add it after everything else is mixed. Toss in a tablespoon of chopped leaves at the end, then give it one last stir. This keeps the color vibrant and prevents the parsley from turning into mush in the creamy base.
Flavor customization for this dish
Spicy Heat Boost
If you love a little kick, add 1 teaspoon of hot sauce (like Cholula or Tabasco) or an extra ½ teaspoon of crushed red pepper flakes to the base mixture.
For a smoky twist, stir in ½ teaspoon smoked paprika after baking. I recommend Frank’s RedHot for a balanced heat that doesn’t overpower the creamy texture. 🌶️
Herb Variations
Swap out parsley for chopped chives or dill for a brighter flavor profile. For a Mediterranean twist, add 1 tablespoon chopped sun-dried tomatoes and 1 teaspoon dried oregano to the base. Fresh basil works beautifully too—just add ¼ cup chopped after baking for a fresh, aromatic finish.
Cheesy Upgrades
For extra richness, fold in ½ cup shredded Parmesan cheese or ¼ cup crumbled feta into the base before baking. If you love a tangy kick, stir in 2 ounces of cream cheese mixed with 1 tablespoon lemon zest for a citrusy depth.
The feta adds a briny contrast that balances the creaminess perfectly.
Smoky & Savory
Add ½ teaspoon smoked sea salt and ¼ teaspoon liquid smoke (like Traeger’s) to the base for a campfire-inspired flavor. For a deeper umami taste, stir in 1 tablespoon soy sauce or ½ teaspoon fish sauce—just a hint goes a long way.
This works especially well if you’re serving it with warm pretzels or crusty baguette slices.
Sweet & Tangy Twist
Balance the richness with a touch of sweetness by adding 1 tablespoon honey or 1 teaspoon maple syrup to the base. For a tropical vibe, stir in ½ cup finely chopped mango or pineapple (drained if canned) along with a squeeze of lime juice.
This variation is perfect for summer gatherings and pairs beautifully with plantain chips.
Protein-Packed Add-Ins
For a heartier dip, fold in ½ cup crumbled bacon or ¼ cup chopped cooked sausage (like Italian sweet sausage) into the base. If you’re making a vegetarian version, try ¼ cup chickpeas (mashed) for extra texture.
The bacon adds a smoky depth, while the sausage brings a savory richness that complements the artichokes beautifully.
Nutrition facts
Frequently asked questions
Can I make this dip without baking it?
Yes! For a no-bake version, simply mix all ingredients (including flour and lemon juice) in a bowl and refrigerate for at least 2 hours to thicken. The texture will be cooler and slightly firmer, but still creamy. This works well for summer gatherings or when you want to avoid the oven. Serve with chilled veggies or crackers for contrast.
Why did my dip turn out too runny?
Runny dip usually means one of two things: either the flour wasn't mixed thoroughly or the baking time was too short. First, ensure the flour is fully dissolved in the wet ingredients before baking. If it's still too thin after baking, try adding 1 extra teaspoon of flour and baking for 5 more minutes. For a quicker fix, chill the dip for 30 minutes before serving to help it set.
What's the best way to reheat leftover dip?
Leftover dip reheats beautifully! Microwave for 30-45 seconds on medium power, stirring halfway, until warm throughout. For best results, transfer to an oven-safe dish and bake at 350°F for 10-12 minutes until bubbly. Add a splash of milk or water if it seems too thick after reheating. The texture will be just as creamy as fresh!
Can I substitute Greek yogurt for mayo?
Greek yogurt works wonderfully for a lighter version. Use ½ cup full-fat Greek yogurt instead of mayo, but add 1 extra tablespoon of lemon juice to balance the tang. The dip will have a slightly thicker, tangier profile but still maintain that creamy texture. For extra richness, mix half mayo and half yogurt.
What are the best sides to serve with this dip?
This creamy artichoke dip pairs perfectly with warm tortilla chips, crispy pita chips, or toasted bagel slices. For a lighter option, serve with sliced cucumber, bell peppers, or endive leaves. The contrast of cool, crunchy veggies against the warm, creamy dip is pure magic! Pro tip: Warm the chips in a dry skillet for 30 seconds** before serving for extra crunch.