Dessert

Paula Deen’s Artichoke Dip Recipe

BySana Jeannette January 8, 2026January 8, 2026

Introduction

Paula Deen’s Artichoke Dip is a creamy, cheesy treat perfect for parties and casual gatherings. With a blend of cream cheese, mozzarella, parmesan, and tender artichoke hearts, this dip bakes up golden and bubbly every time.

A close-up of a woman's hand holding a piece of light brown, soft bread topped with a thick layer of creamy, golden-brown baked dip that has a slightly browned, bubbly cheese crust on top. The dip is creamy white with small green bits mixed in and sits in a square metal pan filled with the same melted cheese dip showing a golden crust with some browned spots. The background shows a white marbled surface with a white plate that has several crackers on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (1 package), softened
1/2 cup mayonnaise

1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese, divided

14 oz can artichoke hearts, drained and chopped
3 green onions, chopped

1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Crackers or chips for serving

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C).
Step 2: In a large bowl, beat the softened cream cheese and mayonnaise together until smooth and creamy.

Step 3: Add 1/2 cup of the parmesan cheese along with the mozzarella, chopped artichoke hearts, green onions, hot sauce, Worcestershire sauce, salt, and pepper. Stir until all ingredients are well combined.
Step 4: Spoon the mixture into an 8×8 baking dish and evenly spread it out.
Step 5: Sprinkle the remaining 1/4 cup of parmesan cheese over the top of the dip.

Step 6: Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and golden brown on top.
Step 7: Serve the dip hot with crackers, chips, toasted bread, or fresh veggies for dipping.

Tips & Variations

For extra flavor, add a clove of minced garlic or a pinch of smoked paprika to the mixture before baking.

Swap mayonnaise for Greek yogurt to lighten the dip without losing creaminess.
Use fresh artichokes if available, but be sure to cook and chop them finely before mixing.
Try topping with a little extra mozzarella or pepper jack cheese for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300 degrees F until warm, or microwave in short bursts to avoid overheating. The dip may thicken after chilling; stir in a small splash of milk or cream if needed to restore creaminess.

How to Serve

The image shows a baked dish in a metal pan with a golden-brown melted cheese layer on top, bubbling and slightly crispy around the edges. The top layer is thick and creamy with patches of light yellow and golden tan, indicating cheese that has melted evenly. Beneath the cheesy crust, there is a creamy white and slightly chunky base, appearing rich and smooth with small bits of what looks like vegetables or herbs mixed inside. A large section is scooped out from one corner, revealing soft, gooey, cheesy filling with a stretchy texture. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix all the ingredients and keep the dip covered in the refrigerator for up to 24 hours before baking. Just add the topping cheese right before baking for the best texture.