Paula Deen’s Artichoke Dip

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If there’s one dish I can never resist when it hits the table, it’s Paula Deen’s Artichoke Dip. This creamy, cheesy, bubbling masterpiece is the kind of comfort food that brings people together—whether it’s game day, a holiday party, or a quiet movie night at home. I’ve made this dip countless times, and every single time, it disappears faster than I can blink. The blend of tender artichokes, rich cheeses, and a golden crust is nothing short of addictive.

What I love most about this dip is its balance between indulgence and simplicity. You don’t need fancy ingredients or complicated steps—just a few pantry staples and a baking dish. The result? A hot, savory dip that’s impossible to walk away from. If you’re looking for the ultimate appetizer or a crowd-pleasing addition to your potluck menu, this recipe won’t let you down.

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Why You’ll Love This Artichoke Dip

This dip is all about decadence and ease. It’s ultra-creamy, with a satisfying tang from the artichokes and a gorgeous golden top that stretches into melty strands when you scoop into it. Best of all, it’s make-ahead friendly and reheats like a dream. Whether you serve it with crusty bread, crackers, or veggie sticks, it never fails to impress.

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What Kind of Artichokes Should I Use?

For the best flavor and texture, go with canned or jarred artichoke hearts packed in water—not marinated. The marinated ones can be a bit too vinegary and overpower the rich cheesy base. Drain and roughly chop the artichokes before folding them in so you get those tender chunks in every bite.

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Options for Substitutions

If you want to lighten things up, you can swap in Greek yogurt or low-fat cream cheese for part of the mayo or sour cream. Not a fan of mozzarella? Try Monterey Jack or Fontina for an equally gooey melt. And if you’d like to sneak in some greens, a handful of chopped spinach or kale goes beautifully with the artichokes.

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Ingredients for This Artichoke Dip

Artichoke Hearts – The star of the show. Use canned or jarred artichoke hearts in water for a soft, slightly tangy flavor and tender texture.

Cream Cheese – Gives the dip its rich, creamy body. It’s best to use full-fat cream cheese for maximum flavor.

Mayonnaise – Adds richness and a slight tang. It helps balance the cream cheese while keeping the dip smooth and spreadable.

Sour Cream – Enhances the creaminess and brings a little acidity that pairs well with the artichokes.

Garlic – Fresh minced garlic brings depth and aroma. It wakes up the entire dish with a sharp, savory kick.

Parmesan Cheese – Salty and nutty, Parmesan gives the dip structure and a sharp cheesy punch.

Mozzarella Cheese – Adds that irresistible gooey, stringy cheese pull. It melts beautifully and browns on top.

Fresh Parsley – A touch of greenery and freshness to cut through the richness.

Salt and Pepper – Essential to round out all the flavors.

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Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This temperature is perfect for melting the cheese while developing that golden-brown top layer.

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Step 2: Prepare the Artichokes

Drain the artichoke hearts well and chop them into bite-sized pieces. You don’t want them too small—bigger chunks give a satisfying texture.

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Step 3: Mix the Base

In a large mixing bowl, combine softened cream cheese, mayonnaise, sour cream, minced garlic, salt, and pepper. Mix until smooth. This creates a velvety base that carries the flavor.

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Step 4: Fold in the Artichokes and Cheese

Gently fold in the chopped artichoke hearts, half of the Parmesan, and half of the mozzarella. Stir until everything is evenly coated.

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Step 5: Transfer to a Baking Dish

Spread the mixture evenly into a greased 8×8 or 9-inch round baking dish. Top with the remaining Parmesan and mozzarella for that bubbling cheesy crust.

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Step 6: Bake Until Golden

Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown. The edges should be crisp and the center hot.

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Step 7: Garnish and Serve

Remove from oven and sprinkle with freshly chopped parsley. Serve immediately with sliced baguette, tortilla chips, or veggie sticks.

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How Long to Prepare the Artichoke Dip

Prep Time: Most of your time will go into prepping the ingredients, especially chopping the artichokes and mixing the creamy base. This should take about 10–15 minutes, especially if your cream cheese is already softened.

Bake Time: Once in the oven, the dip needs 25–30 minutes to get perfectly golden and bubbly. Keep an eye on the top toward the end—it should be nicely browned but not burnt.

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Tips for Perfect Artichoke Dip

• Use softened cream cheese. Cold cream cheese won’t mix well and may leave lumps.
• Drain artichokes completely. Excess moisture will make your dip watery.
• Don’t skip the garlic. It gives the dish a flavor boost that pairs beautifully with the cheeses.
• Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as well and lacks flavor.
• Broil for extra golden top. If you want a more browned crust, broil the dip for 2–3 minutes at the end—but watch it closely.

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Watch Out for These Mistakes While Cooking

• Overmixing the cheese and artichokes can break down the texture. Gently fold to keep everything balanced.
• Using marinated artichokes might make the dip too oily or vinegary.
• Skipping the seasoning. Without salt and pepper, the dip can taste flat.
• Overbaking. Once the cheese is bubbling and golden, it’s done. Overbaking can dry it out.
• Serving cold. This dip is best enjoyed warm. Reheat if needed before serving.

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What to Serve With Artichoke Dip?

1. Toasted Baguette Slices

Crispy and chewy, these are perfect for scooping up all that cheesy goodness.

2. Tortilla Chips

The crunch and saltiness balance the creamy texture of the dip.

3. Pita Chips

A sturdy and flavorful dipper that holds up well to the richness.

4. Fresh Veggie Sticks

Carrot sticks, celery, or bell pepper slices add freshness and crunch.

5. Crackers

Go for buttery or whole-grain options depending on your flavor preference.

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Storage Instructions

Refrigerating: Store any leftovers in an airtight container for up to 4 days. The flavors often deepen by the next day, making it even more delicious.

Reheating: Reheat individual portions in the microwave or rewarm the whole dish in the oven at 350°F for 10–15 minutes until hot and bubbly again.

Freezing: Not recommended. The creamy base may separate and become grainy after freezing and thawing.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: ~280 kcal
• Fat: 24g
• Saturated Fat: 10g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 8g
• Sugar: 1g
• Sodium: 430mg

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Frequently Asked Questions

Can I make this dip ahead of time?

Yes! Assemble it ahead, cover, and refrigerate for up to 24 hours. Just bake when ready to serve.

Can I use frozen artichokes?

Yes, just thaw and drain them thoroughly before using.

Is this dip gluten-free?

Yes, the dip itself is naturally gluten-free. Just choose gluten-free dippers.

Can I double the recipe?

Absolutely! Just use a larger baking dish and adjust the bake time slightly—usually around 5–10 minutes longer.

What can I use instead of mayo?

You can swap it with more sour cream or Greek yogurt for a tangier, lighter version.

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Conclusion

Paula Deen’s Artichoke Dip is the kind of recipe that lives on in your kitchen forever. It’s easy, indulgent, and absolutely unforgettable when served warm with your favorite dippers. Whether you’re throwing a party or just treating yourself, this cheesy, bubbling dip guarantees happy faces all around. Try it once—and don’t be surprised when it becomes your go-to appetizer for every occasion.

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