This is the best creamy artichoke dip recipe we’ve had—whether at home or a restaurant. It’s a simple blend of cream cheese, dill, artichokes and pantry staples that comes together unbelievably well. It’s quick, easy, and can be prepared in the oven, slow cooker or Instant Pot.
This recipe comes from a longtime family friend and has been a favorite at gatherings for years. Every time I bring it, people ask for the recipe—often several times at the same event. It isn’t health food, but it’s decadently satisfying. A small indulgence at a party creates memories and good conversation, and this dip does that every time.
Memories of Peggy Glem
Peggy was like a second mother to our family. She loved simple pleasures—sports, camping and fruit cocktail—and she made everyone feel welcome. I remember my mom and Peggy calling each other every morning, laughing and catching up. Our families vacationed together, shared play dates, and supported one another through every big moment. Peggy’s warmth and generosity shaped many of our best memories.
Friendships like Peggy’s are rare and precious. She had a gift for making others feel important, encouraging them to try new things and offering support in both good and hard times. Many of her recipes—this dip included—bring us back to those evenings of laughter and connection.
Why You’ll Love This Artichoke Dip
- Three easy cooking options: oven, slow cooker, or Instant Pot.
- Made with simple, easy-to-find ingredients.
- Ready in about 35 minutes with roughly 5 minutes of prep time.
- Extremely easy to prepare and crowd-pleasing.
- Delicious with a variety of dippers—bread, chips, or veggies.
Ingredients
The ingredient list is straightforward but delivers big flavor:
- Mayonnaise — adds creaminess and helps keep the dip smooth.
- Fresh Parmesan cheese — salty and nutty; grate it fresh for best results.
- Cream cheese — the silky base that makes the dip decadent.
- Garlic — gives savory depth and balances the richness.
- Marinated artichoke hearts — tender, tangy, and full of flavor (14-ounce can recommended).
- Salt — to taste, to enhance the other flavors.
- Dill — a teaspoon of dill brightens the dip and adds a fresh herbal note.
Exact measurements are provided in the recipe card below.
How to Make the Dip (Oven)
- Preheat: Heat the oven to 350°F.
- Blend: Place all ingredients in a food processor or blender and process until smooth and creamy.
- Bake: Transfer the mixture to a 9×13″ baking dish (or a large shallow dish) and bake for 30 minutes.
- Serve: Serve hot with bagel pieces, warmed bread, baguette slices, chips or fresh vegetables.
Slow Cooker Method
To make this in a slow cooker: blend the ingredients as directed, then transfer to the slow cooker and heat on low for 2–4 hours, stirring occasionally until hot and bubbly.
Instant Pot Method
For a fast option: blend the ingredients, pour into the Instant Pot, and cook on high pressure for 5 minutes. Do a natural or quick release. If you prefer a browned top, transfer to a baking dish and briefly broil to finish.
What to Serve with the Dip
This dip pairs with almost anything you like to dunk. Try:
- Bagel chips
- Pretzel crisps
- Pita chips
- Baguette slices
- Tortilla chips
- Fresh vegetables (carrots, celery, cucumbers)
- Crackers
Make Ahead, Storing and Reheating
You can prepare the dip up to 3 days in advance. Store the blended mixture in an airtight container in the refrigerator and bake when ready to serve.
Store leftovers refrigerated in an airtight container for 4–5 days.
To reheat: place the dip in an oven-safe dish, cover, and bake at 350°F for 8–12 minutes, until warmed through to at least 165°F.
Peggy would be delighted to know her creamy artichoke dip is still a favorite. It’s rich, cheesy, and easy to make—perfect for parties and family gatherings. Share a warm bowl and make new memories with the people you love.
Recipe Card
Ingredients
- 1 cup mayonnaise
- 1 cup fresh grated Parmesan cheese
- 8 oz cream cheese, softened
- 1 clove garlic, minced
- 1 can marinated artichoke hearts (14 oz), drained for a thicker dip (optional: include juice)
- Pinch of salt, to taste
- 1 teaspoon dill
Instructions
- Preheat the oven to 350°F.
- Place all ingredients in a food processor or blender and process until smooth and creamy.
- Pour the mixture into a 9×13″ baking dish or a large shallow bowl and bake for 30 minutes, until heated through and lightly golden around the edges.
- Serve hot with bagel pieces, warmed bread, baguette slices, chips or fresh vegetables.
Notes
For a thicker dip, drain the artichoke hearts before blending. The dip also works well if you include the can juice—either way tastes great.
Slow cooker: add the blended mixture to the slow cooker and heat on low for 2–4 hours.
Storage: keeps 4–5 days in the refrigerator.
More Dip Ideas
- Cheesy Spinach & Artichoke Dip
- Chorizo Queso Fundido
- Baked Cheesy Onion Dip
- Mexican Street Corn Dip
- Slow Cooker Taco Dip
- Buffalo Chicken Dip
- Mexican 7-Layer Dip
