This Hot Artichoke Pizza Dip is a fresh twist on the standard hot artichoke dip and the ultimate emergency party food. With just 5 simple ingredients-including canned artichokes and jarred pizza sauce-you can whip up a hot, bubbly dip that looks fancy but requires zero effort. It's the perfect vegetarian snack for game days, potlucks, or when unexpected guests drop by.
The best part about this warm pizza dip recipe is that it relies on pantry staples you likely already have on hand. There is no need for complicated prep or chopping mountains of vegetables. Whether you are hosting a Game Day gathering, looking for a holiday starter, or just need a quick snack for movie night, this dip comes together in minutes. This dip pairs perfectly with my Individual Pull Aparts, for which I created it. Or simply serve it alongside a crusty baguette, pita chips, tortilla chips, or crackers for an appetizer that vanishes fast.
Jump to:
I got invited to my first Grey Cup Party back in 1989, and I said I'd bring dessert. For some reason, I decided to make a lemon pie from scratch. Looking back, that seems like a really weird thing to bring to a football party. But something a little more bite-sized and fun, such as my Mini Cherry Cheesecakes, Chocoholic Chocolate Squares, or my Easy Root Beer Float Fudge would have been more appropriate. But I guess I can be forgiven because it was my first one and I was young and inexperienced.
I wish I had this Baked Artichoke dip in my arsenal of recipes back then. It's so quick to make- it's the perfect last-minute game day recipe! It would have come in very handy. If you're looking for Grey Cup party food ideas, you'll love this one. And be sure to check out my other Healthy Game Day Snacks!
🥘 Ingredient Notes
For this recipe you'll need:
- Artichoke hearts. I use canned or jarred artichokes. The jarred are typically more flavorful, as they are usually marinated.
- Parmesan cheese. I recommend using freshly grated to ensure it's gluten-free.
- Mayonnaise. I use Hellman's ½ the fat because I think it's the best tasting!
- Pizza Sauce. I like Catelli traditional or with garlic.
📖 Variations & Substitutions
- Lactose-free - you can use lactose-free Parmesan cheese
- Gluten-free- the dip itself is naturally gluten-free as long as your Parmesan is freshly grated and your pizza sauce is certified gluten-free, and you serve it with gluten-free crackers, chips, or veggies.
- Mayonnaise- you can substitute Greek yogurt or a half-yogurt, half-mayo blend. Just note that the dip will be slightly tangier and may be less rich
- Pizza sauce - you can use pasta sauce instead
🔪How to Make Hot Artichoke Dip
PREP: Heat oven to 350° F/176° and spray a shallow oven-safe dish or pie pan with non-stick cooking spray.
- Step 1: Add all the dip ingredients together in a bowl
- Step 2: Mix until combined.
- Step 3: Spoon mixture into a shallow ovenproof dish or 9-inch pie plate.
- Step 4: Bake for 20 minutes until hot and bubbly. Garnish with springs of cilantro and serve warm. Serve with chips, nachos, bread, or veggies.
Expert Recipe Tips
- Drain the artichokes very well. Any excess liquid can make the dip runny, so be sure to drain-and even gently squeeze-the artichokes before chopping.
- Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting and may not be gluten-free.
- Choose a flavorful pizza sauce. Since this recipe has just a handful of ingredients, the pizza sauce really matters. A garlic-forward or herb-heavy sauce adds great depth.
- Adjust the texture by chopping the artichokes finely or chunky. For a smoother, more uniform dip, chop the artichokes into small. For a rustic dip with more bite, keep them chunkier.
- Taste and season before baking. Pizza sauces vary in saltiness. Give the mixture a quick taste and add a pinch of salt or pepper if needed before baking.
- Use a shallow dish for the best browning. A pie plate or shallow baking dish helps the dip heat quickly and develop those hot, bubbly edges.
- Add herbs after baking for freshness. Cilantro or fresh basil added as a garnish right before serving keeps the dip vibrant and aromatic.
- Serve immediately for the creamiest texture. The dip will continue to thicken as it cools, so it's best enjoyed hot from the oven.
- Pair it with sturdy dippers. Tortilla chips, baguette slices, pita chips, and firm veggies (like bell peppers) hold up best to this thicker, cheesy dip.
- Make it ahead for easy entertaining. Mix everything up to a day in advance, refrigerate, then bake when needed. It's perfect for last-minute guests or game day snacking.
- Customize it with mix-ins. A handful of mozzarella, a sprinkle of chili flakes, chopped olives, or mini pepperoni can turn this into a full "pizza" experience.
What to serve with this Hot Artichoke Dip recipe:
This hot artichoke dip is easy to make, vegetarian, gluten-free, and can be made in under 30 minutes. Serve it with my Individual Pull Aparts (shown) or any of the following:
- Tortilla chips
- Garlic Bread (from Baguette)
- Baguette (plain)
- Mini Pita Bared
- Veggies
🌡️Storage
- The baked artichoke dip can be stored in a sealed container in the fridge for 2-3 days after making it. Be sure to store the chips or whatever you serve the dip with, separately.
- Reheat leftovers: Reheat in the microwave or bake at 350° F/176° C until warmed through. The texture stays creamy even after reheating.
❔ Recipe FAQs
Absolutely. Mix everything together, transfer it to your baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed-just add a couple of extra minutes if it's cold from the fridge.
This dip is best enjoyed fresh. Mayo- and cheese-based dips tend to separate when frozen, so freezing isn't recommended.
Some marinated artichokes contain a lot of oil. Make sure to drain them thoroughly and pat them dry before mixing.
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📋 Hot Artichoke Pizza Dip Recipe
Ingredients
- 1 - 6.5 oz jar artichoke hearts drained, chopped
- ¾ cup parmesan cheese (use freshly grated to ensure gluten-free) grated
- ⅓ cup light mayonnaise
- ½ cup pizza sauce
- 2 tablespoon fresh cilantro chopped
Garnish:
- fresh cilantro sprigs
Instructions
- Heat oven to 350° F/176° C and spray an oven -safe shallow containe or 9 inch aluminum pie plate with non-stick cooking spray.
- Mix all of the dip ingredients together and spoon and spoon into dish.
- Bake 20 minutes until hot and bubbly.
- Garnish with springs of cilantro and serve warm. Serve with chips, nachos, bread or veggies!
Notes
- Drain the artichokes very well. Any excess liquid can make the dip runny, so be sure to drain-and even gently squeeze-the artichokes before chopping.
- Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting and may not be gluten-free.
- Choose a flavorful pizza sauce. Since this recipe has just a handful of ingredients, the pizza sauce really matters. A garlic-forward or herb-heavy sauce adds great depth.
- Adjust the texture by chopping the artichokes finely or chunky. For a smoother, more uniform dip, chop the artichokes small. For a rustic dip with more bite, keep them chunkier.
- Taste and season before baking. Pizza sauces vary in saltiness. Give the mixture a quick taste and add a pinch of salt or pepper if needed before baking.
- Use a shallow dish for the best browning. A pie plate or shallow baking dish helps the dip heat quickly and develop those hot, bubbly edges.
- Add herbs after baking for freshness. Cilantro or fresh basil added as garnish right before serving keeps the dip vibrant and aromatic.
- Serve immediately for the creamiest texture. The dip will continue to thicken as it cools, so it's best enjoyed hot from the oven.
- Pair it with sturdy dippers. Tortilla chips, baguette slices, pita chips, and firm veggies (like bell peppers) hold up best to this thicker, cheesy dip.
- Make it ahead for easy entertaining. Mix everything up to a day in advance, refrigerate, then bake when needed. It's perfect for last-minute guests or game day snacking.
- Customize it with mix-ins. A handful of mozzarella, a sprinkle of chili flakes, chopped olives, or mini pepperoni can turn this into a full "pizza" experience.
Terri Gilson
The Christmas after I created this recipe, my daughter actually put this on her Christmas wish list! I was surprised, but that's how much she loved it! My Mom also said she brought this to her book club potluck and everyone loved it! She recently told me, it's still one of her faves.