Artichoke Dip

This Artichoke Dip takes five minutes of prep and is full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!

Artichoke Dip baked in bread bowl

Artichoke Dip

Artichoke Cheese Dip wasn’t a recipe I came by through the wonderful world of Pinterest. I was with my husband and his mom at a farmer’s market in Los Angeles one day probably ten years ago and we were rounding the “hey you want delicious smelling prepared food don’t you?!” section of the market. There was a stand that sold prepared dips and Middle Eastern food like feta and olives (they were so overpriced I think my deal seeking heart may have died a little) and she said “Oh Boy!!” when she saw this dip. Creamy artichoke dip on crusty piece of bread

Making Artichoke Dip from Scratch

Artichoke Cheese Dip quickly became my pet project, watching her buy the dip with such excitement I wanted to recreate it for her so she could make it anytime. We bought the artichoke dip, the pita chips and when we got home we got to work. Delicious artichoke dip work, mind you.

The best part was the ingredients to the Artichoke Dip were listed right on top, I just needed the proportions. At first, we had mozzarella in the mix but it made it too mild. This artichoke dip is rich and briny and tangy – mozzarella clearly was out of its league (plus it was listed last, so how much could possibly have been in it?). artichoke dip with cream cheese bubbling out of baked bread bowl

Artichoke Dip Perfected

Now Artichoke Cheese Dip is a regular part of our holiday party rotation. It takes just five minutes to prepare and toasts away in the oven until it is bubbly and browned in its own delicious bread bowl (team sourdough here but anything you like will work).

Watch me Make this easy Artichoke Dip!

See how easy this dip is in this video:
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Artichoke Dip enjoyed cold on a slice of bread

Quick notes about the Artichoke Dip:

  • The artichoke dip is perfectly delicious cold! So if you’re thinking of office parties or picnics, you can absolutely make this recipe part of the party.
  • You can bake the dip in a baking pan or oven-safe bowl if you’d prefer to serve with something other than the bread bowl, but I must warn you the leftover bowl and dip re-toasted may be one of life’s most amazing pleasures. It is GOOD.
  • Add some spice/heat to the mix and add in some diced jalapenos. I only added them on top as a garnish but adding a half a de-seeded and de-veined minced jalapeno will give the Artichoke Cheese Dip a delicious kick.
  • If you want you can absolutely use canned artichokes, just make sure you aren’t using marinaded ones like these or these. Use a non-marinaded or frozen artichoke heart, I like the Trader Joe’s frozen ones.

How to bake artichoke dip in bread bowl

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Artichoke Cheese Dip

Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!
Yield 12 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 ounces softened cream cheese
  • 1 1/2 cups grated parmesan cheese , divided
  • 1 clove garlic , minced
  • 8 ounces artichoke hearts , chopped*
  • Sourdough Boule for the bowl


  • Mix sour cream, mayonnaise, cream cheese, 1 ¼ cups Parmesan cheese, garlic and artichokes in a bowl.
  • Preheat oven to 350 degrees.
  • Slice the top 1 inch off your bread bowl and scoop out the interior until you leave about ¾ of an inch of bread all around the bowl.
  • Add the dip to your bread bowl and top with the remaining parmesan cheese.
  • Place on a baking tray and bake at 350 F degrees for 25-30 minutes or until the top is golden brown and bubbly.
  • Serve with additional toasted bread or veggies or tortilla chips.


* If you are using bottled or canned artichoke hearts drain them well and buy unseasoned. I am using frozen ones from Trader Joes.


Calories: 221kcal | Carbohydrates: 2g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 390mg | Potassium: 55mg | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 4.1mg | Calcium: 171mg | Iron: 0.4mg
Keyword: artichoke cheese dip, Artichoke Dip, cheesy artichoke dip

Creamy Artichoke Dip served with crusty bread for appetizer

Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!
Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!
Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This recipe is fabulous. I used ricotta (because I had it) in place of sour cream and forgot the artichokes! It was still delicious. I think I may try with crab meat next time or may leave out artichokes again. I don ‘t think it’s possible to screw this up. Can also be presented in plain heatproof bowl surrounded with french/italian bread sliced or crackers.

  2. Artichoke dip is a classic in this house! I swear it’s not a party without it. You’ve got me craving this now!

  3. Love everything about this dip, need to make it! We are huge artichokes fans in this house!

      1. Making this today for Super Bowl! I have made Artichoke Cheese dip many times and am interested in this variation of it! I love artichokes and cheese and garlic, so cannot go wrong! Thanks so much! I will rate it as soon as I make it and eat it today!

  4. Sabrina, this is heaven!!! I love this kind of dip!!! Absolutely divine!!! And crusty bread bowl…Ahhh be still my heart!

  5. I truly believe that artichokes are a highly underrated veggie! I love them in dips like this and on antipasto platters!