Baked Artichoke Dip

This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.

Baked Artichoke Dip

The foundation of classic artichoke dip is basically the following: a can of artichokes (drained & chopped), a cup of mayonnaise, and about a cup of freshly grated Parmesan cheese. The ratio might be slightly different depending on the cook, but many recipes for artichoke dip build on this adding garlic and other seasonings from there. My take-away? That’s a lot of mayo. Some recipes use an even higher ratio. The version I make hits all the crowd-pleasing notes of the classic version, but it cuts way back on the mayo-bomb aspect. Guess what? No-one can tell the difference.
Artichoke Dip with Cracker
I still use a bit of mayo, but incorporate some silken tofu and greek yogurt. I also up the ratio of artichokes to creamy ingredients. You still get indulgent goodness of the original, but this version puts the artichokes back up front, delivers some protein with the tofu and yogurt, and still retains the spirit of the party dip few of us can resist. So let’s get into the specifics.
Artichoke Dip Ingredients in a Blender

Smooth versus Chunky Artichoke Dip?

There is some debate regarding which is better - chunky or smooth artichoke dip? I prefer smooth. A quick pulse in a blender, food processor, or with a hand blender brings things together into a base that bakes up extra creamy. I’ve also found that kids tend to like the smooth version best. Probably because there is nothing identifiable as offensive in there. Laugh / cry. But if you like a bit more texture simply use chopped artichokes and skip the blending stage, or just go super easy on it.Blended Artichokes

Canned versus Frozen Artichokes?

Frozen artichokes are getting increasingly easy to find and, generally speaking, I like their flavor more than the water-packed canned artichokes. It’s kind of like the difference between canned corn and frozen corn. There’s no contest, frozen corn is going to be the winner every time, right? That said both canned and frozen artichokes work great for this recipe. I used jars of artichokes for the photos here and it was delicious as ever. The main thing is to aim for roughly one pound of artichokes - each jar or can usually yields about 1/2 pound of artichokes once they’ve been drained.
Pre-baked Dip sprinkled with Grated Cheese

Artichoke Dip Goes Great With...

The key here is crunch. Artichoke dip is creamy magic best scooped onto your favorite crunchy snack staples. For example:

  • Toasted Homemade Pita Chips
  • Toasted baguette slices rubbed with garlic
  • Seeded crackers
  • Crudités’
  • Tortilla chips or fresh tortillas

Baked Artichoke Dip on a Countertop with Crackers

Put Artichoke Dip on Everything!

I alway regret not making more artichoke dip while I’m at it. At the very least a double batch. There are just so many fantastic ways to put it to use. If you make extra you’ve got a great component to slather on everything. Stop thinking of it as a dip and reframe it as a spread or stuffing. Especially this version. Here are a few ideas to get you started.

  • Slathered across good pizza dough before baking. I especially love this for a spring-summer pizza with ingredients like fava beans, asparagus, and artichoke hearts. Dollop with a bit of great pesto or citrus paste just before serving.
  • Use leftovers as a dumpling or ravioli filling.
  • Dolloped on hot baked potatoes or baked sweet potatoes. Finish with something extra crunchy like fried shallots, sesame seeds or toasted almonds.
  • Seems obvious, but worth saying, it makes an incredible panini or sandwich spread. Even better on your veggie burger.
  • Taco Night! A slather on a homemade tortilla just before adding your other fillings is a thing of beauty.
  • It’s great as a replacement for ricotta in stuffed shells. Or you could go half and half. Throw some citrus zest in there while you’re at it.
  • Up your deviled egg game! Stir any leftover dip into your deviled egg filling, it’s an unexpected twist on classic deviled eggs.
  • Use it as a slather on bruschetta. Top with lots of chives and pine nuts.

Close up of Baked Artichoke Dip

Artichoke Dip Variations

There are so many ways to tweak this recipe. Here are just a few ideas.

  • Spinach Artichoke Dip - add a cup of well-chopped spinach (or frozen spinach) to your artichoke dip. You can add it to the blender ingredients, or you can stir it in later with the Parmesan cheese. The later leaves the spinach flecks visible for a classic spinach artichoke dip result.
  • Spicy Artichoke Dip - I already call for 1/4 teaspoon of cayenne powder in this recipe and that delivers a bit of bite. That said, you can swap in other spicy flavor profiles if you like. Start by swapping  in a tablespoon or so of any of the following, and adjust from there with more to your liking: green curry paste, green harissa, or zhoug.
  • Artichoke Dip Finished with Indian Tempering Spices - This is absolutely delicious. If you toast  a handful of curry leaves in a couple tablespoons of olive oil and then add mustard seeds, a bit of cumin, chopped garlic, and some extra crumbled dried chile you’ll have an incredible finishing oil. Pour, hot from the skillet, over the golden-baked artichoke dip just before serving.
  • Artichoke Dip with Garlicky Breadcrumb Topping - I usually finish this dip with a simple dusting of grated cheese. But if I’m feeling a bit more ambitious, I’ll pile a generous amount of day-old bread crumbs that I’ve tossed with lots of olive oil, minced garlic, and the grated cheese. It results in the perfect crunch top to counter the dippy smooth and creamy.

Baked Artichoke Dip in Ceramic Dish

Make Ahead All-star

One last thing - this is actually a great do-ahead recipe. You can bake it off in any sized dish you like and the smell of the baking artichokes and toasting cheese provides a deliciously fragrant backdrop to any get together. Pop the artichoke dip into the oven roughly half an hour before friends come over, just in time to welcome everyone!

More Dip Recipes

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Baked Artichoke Dip

4.5 from 10 votes

Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. See lots of variation ideas up in the post above. Also, feel free to use frozen artichokes (thaw first) - use one pound.

  • 2 (14-ounce) cans or jars of water-packed artichokes, well drained
  • 4 ounces silken tofu
  • 3 large cloves garlic
  • 1/2 cup parmesan, pecorino or gruyere cheese, freshly grated
  • 1/3 cup plain (or Greek) yogurt
  • 1/3 cup mayonnaise
  • 1/4 teaspoon fine grain sea salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • more grated cheese to sprinkle on top
  1. Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic.

  2. Add the grated cheese, yogurt, mayonnaise, salt, and cayenne to the blended mixture and stir by hand until well combined. 

  3. Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren't getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.


Makes 2 1/2 cups.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating


Heidi! I can't wait for the perfect dippers later this week. We are making this TONIGHT. I'll let you know how it goes!


Oh wow the dip sounds wonderful. I love artichokes but would never have thought of baking them into as dip before - thanks for the recipe.


This is my favorite dip and each time I want to make it, I have to find the perfect recipe and usually fall short. This sounds exactly right. Thanks! And I love the cute little pots.


Yours sounds delicious. I recently made the old standard exchanging feta for parmesan and adding sun dried tomatoes. It was fabuluous.


I love artichoke dip, and when I saw this I knew I had to make it tonight! I served this as an appetizer and used mini pitas as dippers. It was delicious! I imagine that lightly toasted bread rubbed with garlic would be a great dipper as well. It was light, yet substantial enough that it could hold its own in a dinner composed of 3-4 mini entrees (leftover sides and salads usually)... something I do often... Thanks for the delicious and healthful take on an old favorite


i just found your website. i absolutely love it! you are such an inspiration. i can't wait to try out your recipe! thankyou.


YUM! I always blow my diet when I see an artichoke dip at a party----but this makes it so much less sinful! I always put fresh lemon juice in mine----I wonder if using lemon yogurt would give it a little zing? Or, I suppose a little squeeze of the real stuff couldn't hurt....

The Secret Ingredient

    Love the lemon yogurt idea! Might be too sweet though?

    Heidi Swanson

Looks and sounds delicious!


Yep, the tofu is a great idea to replace the mayo. Besides, life is better with grated parmesan on top! Could I use steamed fresh artichokes, if they are in season?


This is a great recipe, I love artichokes and tofu! I will definitely be trying this one soon. :)


Awesome! I love artichoke dip, but stay away from it because of all the mayo and cheese. This looks like a great, healthier alternative. Thanks!


This looks gorgeous! And I'm really excited about an artichoke dip that incorporates tofu. I'm one of those people who actually likes the taste of it, and of course it adds a nutritional punch. Looking forward to trying this one!


Glad you all like artichoke dip as much as I do. I have the perfect dippers coming later in the week! Julieta, you could absolutely use steamed fresh artichokes. Vic, any chance you have sour cream on hand? That would work as a substitute.... -h


Lucky me. I have all ingredients on hand. What do you recommend for dippers? Ah, I see someone else asked the same question.


Mmmm...these ingredients work for me! What's a good go-with dipper?


Hi. I just recently signed up to receive your updates, and cannot tell you how excited I am to try your recipes! Your writing and creativity are remarkable What a clever twist on an old favorite to incorporate tofu and yogurt!


I'm making this tomorrow. Sounds great--I also try to stay away from this recipe because of the mayo, cream cheese, etc. I won't tell my husband about the tofu until he says how good it is!


Darn, I was just thinking I could do this tonight (who said dip can't be a main meal!), but I don't have yoghurt. I'm wondering if the yoghurt is essential here? It looks so good, dare I risk being disappointed due to impatience??


What a great idea using tofu! Since I like my dip to be chunky, I'd puree half the artichokes and chop the other half. Some finely diced red pepper or sun-dried tomato would add even more color pop. Thanks for helping me cut some fat from one of my favorites.


Heidi, this sounds delicious! Ive been making another version with cream cheese, parmesan and yogurt, but I think I will give tofu a try! Thank you very much for posting this recipe!


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