Categories: Grain FreeMeatlessParty Foods and SnacksRecipes

A-Freaking-Mazing Artichoke Dip

This artichoke dip was originally posted in April of 2010, and has remained a consistent reader favorite as well as a party staple in my home. You will never regret giving this recipe a try! – Updated July 2015 with printable recipe and a more Pinterest-friendly image.

A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water.

This artichoke dip is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. This one is also grain-free (the other one used flour as a thickener). Plus, it has yummy spinach swirled throughout it. Score!

Spinach artichoke dip has always been one of my favorite appetizers to order in restaurants, but I basically never order it anymore because it’s always served with chips/bread/crackers. This artichoke dip is just as awesome as the restaurant varieties (well, more so because you know exactly what you’ve put in it) and since it’s in my own kitchen, I can eat it with whatever I’d like.


Cheese crisps are a great “cracker” for scooping it up, and it’s also great with carrot sticks, celery, strips of raw bell peppers, or any number of other goodies.

Another great thing about this artichoke dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. If you have more time and want fewer steps in preparation though, you could just mix everything together  and then throw it in the oven at 350 degrees Fahrenheit for 30-45 minutes or until it’s heated through.

5 from 5 votes
A-Freaking-Mazing Artichoke Dip
This is the best artichoke dip you'll ever make. It's quick and easy, and everyone loves it.
Course: Appetizer
Cuisine: Gluten Free, Grain-free, Low Carb, Primal
Author: Emily Chapelle - Joyful Abode
  • 8 oz . Cream Cheese
  • cup A dollop of sour cream - maybe 1/4 - 1/3
  • cup A dollop of mayonnaise - about 1/4
  • cup About a of chopped spinach (either fresh cooked, or frozen, thawed)
  • 2 in cans or jars of artichoke hearts ( water not marinated), drained and roughly chopped
  • Garlic salt to taste
  • Chili powder
  • 1/2 cup shredded mozzarella cheese
  • A handful of shredded mozzarella cheese for the top
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
  3. Mix all ingredients in a baking dish.
  4. Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
  5. Bake 30-45 minutes until heated through.
  6. Sprinkle on a bit more mozzarella, then broil until the cheese is browned.


Now you can get down to the business of eating and enjoying your delicious dip. Try it with:

  1. Zero-Carb Homemade Baked Cheese Crisps
  2. Carrot sticks
  3. Celery sticks
  4. Strips of raw bell peppers
  5. Pork rinds
  6. A spoon
  7. Homemade grain-free crackers (I’m thinking of a sesame-seed based one that I may try to make!)
  8. Slices of turnips, jicama, or large radishes

I also think it would be great in hollowed-out Roma tomato halves or jalapeno pepper halves, possibly wrapped with bacon. Dear goodness…. *sigh*

Make it in a beautiful enameled baking dish, and this artichoke dip will be ready for entertaining everyone’s tastebuds at your party in style.

Emily Chapelle :SAHM & Navy Wife blogging grain-free real-food recipes, cloth diapering, babywearing, breastfeeding, co-sleeping, crafts, decor, & more.

View Comments (112)

  • Couple questions :)

    How many servings does the original recipe make? I'm thinking of doubling the recipe for a party of 40...but then what size dish should I use?

    • Double and bake it in 2 pans instead of one. :) For a party with other food too, double will be fine.

  • Can't wait to try this recipe. My wife and I en.joy cooking together She will love this! I'll pick up the ingredients on my home tonight and we'll eat it while we cook!
    Btw, can we use whipped cream cheese? I have an eight oz. container at home.
    Using it would make mixing it much easier.
    Many thanks.
    Jim Maloney

    • You can use whipped, but I PROMISE you that if you microwave a regular block of cream cheese for just a few seconds, it'll be crazy easy to mix. And it's cheaper than whipped.

    • I'm sure you could do it that way - you wouldn't get the nice bubbly top, but most of the cooking is just heating the ingredients through. I'm not sure how long it would take, but when everything is warm it's done.

  • I would like to make this, however, I don't see measurements on some ingredients. Such as the artichoke - how much? How much chili powder, etc...

  • Want to make this for Christmas Day (Friday) & want to make it tonight (wed). Can I cook it & freeze it or do you recommend just making it on Friday given the ease of recipe?

    • I would just make it on Christmas. But you could definitely make it and just put it in the fridge for now, pop it in the oven on Christmas.

  • I just made your dish and mine wasn't as creamy/runny/juicy as yours. Would to much mozzarella cheese cause this?

  • The nutritional counts? I love this with chicken added! I eat it as a main dish, but I wonder how many carbs, calories, fats I am eating. Thank you.