Cheesy Artichoke Dip With Spring Crudités


Tender and slightly tart, artichokes turn silky in this artichoke dip.

Southern Living Cheesy Artichoke Dip With Spring Crudités on a serving platter

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely

Active Time:
15 mins
Total Time:
35 mins

Did you know that spinach artichoke dip is just as delicious without all that green stuff?

All joking aside, this creamy, cheesy appetizer recipe focuses on everyone’s favorite ingredient in the classic dip—tender, tangy artichoke hearts. While steamed fresh artichoke hearts are a deliciously worth-it labor of love, this recipe leans on convenient canned or thawed frozen artichoke hearts to cut your prep time down considerably.

The only choice left is what to serve it with: Crisp-tender spring vegetables are perfect this time of year, but we won’t give you the side eye if you invite your favorite pita chips to take a dip , too!


  • 1 ( 8 oz. ) package cream cheese , softened

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1/2 cup grated Parmesan cheese

  • 3 Tbsp. minced shallot

  • 1 tsp. chopped garlic

  • 1 Tbsp. fresh thyme leaves

  • 1/2 tsp. kosher salt

  • 1/4 tsp. black pepper

  • 1 cup grated low-moisture part-skim mozzarella cheese , divided

  • 2 ( 14-oz. ) cans artichoke hearts packed in water , drained, patted dry and chopped

  • Radishes, snap peas, endive leaves, and baby carrots and cucumbers , to serve


  1. Preheat oven to 450°F. Coat an 8-inch square baking dish with cooking spray.

  2. Place softened cream cheese, mayonnaise, sour cream, grated Parmesan, shallot, garlic, thyme, kosher salt, black pepper, and 1/2 cup mozzarella in a food processor. Process until combined, about 20 seconds. Add chopped artichoke hearts to food processor; pulse to combine, about 2 pulses. Transfer to prepared baking dish. Top with remaining 1/2 cup mozzarella.

  3. Bake in preheated oven until browned, about 15 minutes. Let stand 5 minutes before serving. Serve with radishes, snap peas, endive leaves, and baby carrots and cucumbers.

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