The Best and Cheesiest Artichoke Dip Recipe -
The Best and Cheesiest Artichoke Dip Recipe
  • READY IN 50 mins

The Best and Cheesiest Artichoke Dip

Recipe by  

"This is a cheese, cheesy, cheesiest artichoke dip!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
  3. In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2007

I've made hot artichoke dip so many times but I'm surprised to see no garlic. I also add minced onion and I love how the mayo gives it a nice tangy taste. Tip: I use my Crock Pot Dip Master at parties to keep this warm the entire time. I just plug it in and leave it. I usually have to make an extra batch to keep on reserve because it goes so fast! I just made some Pita Crisps to go with this dip for tonight's party. I'll post the recipe. They are really easy to make and really good!

Most Helpful Critical Review
May 05, 2011

I wasn't a fan, but hubby liked it. I made it in the crockput so it would stay warm, but the texture still wasn't right. As for the taste, it's possible that I'm just not a fan of the canned artichoke hearts. It was my first time trying them.

Feb 19, 2006

This is delicious. My husband can't eat that much spinach, so I was trying to find another artichoke dip that didn't have that as an ingredient. I was glad that I found this one. I only made a few changes to the recipe. I used fresh mozzarella and some cream cheese. I also added a little garlic (rarely make anything without that). It turned out great. Thanks for the post.

Dec 06, 2003

This is the best artichoke dip I have ever had. I used frozen artichokes because I don't think they taste so vinegary.

Jan 05, 2006

I added two cloves of fresh chopped garlic to this recipe and it was wonderful. Friends always call me for this recipe.

Mar 02, 2007

This is fantastic! The only changes I made to it (after reading reviews) were to add 2 cloves crushed garlic, a generous pinch of kosher salt, and instead of using plain mozzarella, I substituted Kraft Italian Blend Cheese. That made all the difference. Also, use fresh grated parmesan, not the kind in a jar. This recipe is a definite keeper!

Dec 06, 2003

This dip was gobbled up quick at our New Year's Eve party! Be sure to serve this dip hot. I didn't care for it as much when it started to cool down.

Jan 03, 2011

Tasted great just not as flavorful as I wanted. I did add fresh garlic, but still not enough flavor..don't get me wrong it did taste great!!


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 1278 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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