Cheesy Artichoke Dip is the sort of fabulously decadent appetizer that will destroy appetites, but the good news is no one will mind if it does. Instead of bringing your bread to the dip, bring the dip to your bread.
Homemade Artichoke Dip Recipe
With flaky and buttery crescent roll dough baking on the bottom, a perfect crust forms. Keeping the artichoke dip in the center, the surrounding buns form a wall. As a result, the cheesy artichoke dip melts into the crust perfectly.
Before everyone starts diving in for a bite, enjoy a moment of pride and satisfaction. It is a dish that looks and tastes much fancier than its simple ingredients and quick preparation suggests. Feel-good food never looked so good, too.
Making cheesy artichoke dip is easy. You set up the dough, par-bake the crescent crust, and dump in the dip. The dough can be the quick dough you find in the foil-lined tubes. Or you can make your own, of course. But I recommend you keep it simple.
If you want to even use pre-made artichoke dip, I won’t be mad at you. Making it at home is simple, but if you have a brand you love, feel free to use it.
Artichoke dips usually contain cheese, but don’t let that stop you from adding more cheese.
Try our Double Smoked Artichoke Dip too!
Artichoke Dip shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Crescent roll dough (sheet style)
- Refrigerated mini biscuits
- Refrigerated biscuits
- Garlic
- Mayo
- Cream cheese
- Sour cream
- Salt
- Black pepper
- Artichoke hearts
- Mozzarella
- Parmesan
Get more awesome Appetizer Recipes!
How to make Cheesy Artichoke Dip
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat & Prep
Your oven or your grill to 375°F. Spray a cookie with baking spray.
2
Pre-Bake
Lay out the crescent roll sheet in the middle of your cookie sheet. Spread out with your fingers to the edges, and bake until it is light golden brown, or about 10 minutes.
Remove from the oven.
3
Build
Place the biscuits around the edges of the pan. Fold in half if necessary to make them fit.
Mix together all the artichoke dip ingredients and put into the middle of the pan and spread out.
4
Bake
Bake the whole thing at 375°F until the biscuits are cooked, and golden brown and the artichoke dip is bubbly and hot.
5
Enjoy
Let cool for 10-15 minutes before diving in!
Try our Spinach Artichoke Dip!
Homemade Artichoke Dip FAQ
What kinds of cheese work for this recipe?
If you want to add more cheese to the dip, I can recommend a couple. You certainly can go with whatever cheese you have on hand, or the ones that you like the most.
Cheddar, Colby jack, and provolone would all be great additions to this dish. You could stir in some goat cheese for a little tang or some smoked cream cheese for another
Caution! Let it cool for a bit before diving in!
Now keep in mind, the oil from the dip and cheese will be piping hot when you pull it from the oven. The temptation to dig in before it cools a bit will test your will. Don’t succumb to the urge to dig in too soon.
If it is really oily, then you might want to hold the corner of a paper towel in the oil. The hot oil will quickly soak up into the paper. You don’t have to pat it down with the paper. You risk damaging that perfectly golden flaky crust and pulling off the dip topping. Let the paper towel wick it up instead.
How much this will be a factor depends on what types of cheese you use, but either way it’ll be delicious so don’t let that deter you.
What’s the best way to store and reheat leftovers?
In the extremely unusual event that you have some leftovers, then they store easily. You can keep it up to a week in the fridge then reheat. Preferably in the oven rather than the microwave for the sake of the crust.
Ideally you’ll store it right on the pan you cooked it on.
I would not suggest shooting for leftovers though, this dish is definitely best served hot and fresh.
Get all of our Dip Recipes here!
What can you serve with artichoke dip?
We like to bring this to gatherings where we’re doing a bunch of appetizers as a meal. So, I’m going to link you up with our favorite potluck-friendly appetizers and sides!
- Grilled Caesar Pasta Salad
- Smoked Pulled Pork Poutine
- Hot Dog Burnt Ends
- Warm Marinated Olives
- Grilled Bacon-Wrapped Asparagus
- Blackstone Pierogies
- Smoked Whipped Feta Dip
Cheesy Artichoke Dip
This homemade cheesy artichoke dip features a crescent sheet crust and crescent rolls and biscuits all around the edges. A homemade artichoke dip and copious amounts of cheese make this a must-have dip for any of your upcoming gatherings.
Ingredients
- 1 roll crescent roll dough (sheet style is easier but either one will work)
- 1 tube refrigerated mini biscuits (regular-sized will work, I'd just cut them in half)
- 1 tube refrigerated biscuits (regular size)
Artichoke Dip
- 1 teaspoon minced garlic
- 1 cup mayo
- 8-ounce block cream cheese (softened)
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chopped and drained artichoke hearts (marinated or canned, or a combination)
- 2 cups shredded mozzarella
- 1 cup shredded parmesan
Instructions
- Preheat the over to 375°.
- Spray a large cookie sheet with baking spray, and lay out the crescent dough along the bottom.
- Par-bake the crust for about 10 minutes, or until it is lightly golden brown.
- Place the biscuits around the outside edges of the pan. Lightly fold in half to make them all fit, if necessary, as pictured.
- Mix together all of the artichoke dip ingredients, and place on top of the dough.
- Bake at 375° for 15-20 minutes, or until the dip is bubbly and the biscuits around the edges are cooked.
- Remove and let cool for 5-10 minutes, and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 450Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 54mgSodium: 655mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 10g
Nutrition data provided here is only an estimate.