Name: Paula Deen's Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 14-ounce cans artichoke hearts, drained and chopped; 8 ounces cream cheese, softened; 1 cup mayonnaise; 1 cup sour cream; 1 1/2 cups shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 3 cloves garlic, minced; 1 teaspoon onion powder; 1/2 teaspoon crushed red pepper flakes, optional; 1 teaspoon Worcestershire sauce; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt, or to taste; 2 tablespoons chopped fresh parsley, plus more for garnish; 1 baguette, sliced and toasted, for serving

Hot, cheesy, and bubbling at the edges, Paula Deen’s Artichoke Dip is the kind of crowd-pleasing appetizer that disappears faster than you can set it down. Every scoop is packed with tender artichokes, a rich blend of cream cheese, mayo, and sour cream, and a blanket of golden, stretchy cheese on top.

Whether you’re hosting game day, a holiday gathering, or just craving something cozy on a weeknight, this easy baked dip feels special without asking you to fuss in the kitchen. A handful of pantry staples turns into a restaurant-worthy starter that your guests will swear came from a favorite Southern cafe.

What Makes Paula Deen’s Artichoke Dip So Irresistible?

Classic artichoke dip is already delicious, but Paula Deen leans into everything we love about Southern comfort food: extra creaminess, plenty of cheese, and a touch of garlic warmth in every bite. The result is a dip that’s thick enough to cling to bread or crackers but still luxuriously smooth.

Baking the mixture until it’s browned and bubbly is where the magic happens. The top layer of cheese caramelizes around the edges, the herbs perfume the whole kitchen, and the artichokes soften into the creamiest, most flavorful base. It’s rich, indulgent, and exactly what you want when friends gather around the snack table.

Ingredients for Paula Deen’s Artichoke Dip

This dip comes together with simple ingredients you probably recognize, but each one has a job to do in building that signature Paula Deen flavor and texture.

Artichoke hearts – Canned or jarred artichoke hearts are tender, mild, and slightly tangy. Chopping them finely helps them blend into the creamy base while still giving you those satisfying bites of vegetable.

Cream cheese – The backbone of the dip. Cream cheese gives body, tang, and a silky texture that stays creamy even as the dip cools slightly.

Mayonnaise – Adds richness and a bit of classic Southern flavor. It loosens the cream cheese and helps everything bake up smooth instead of stiff.

Sour cream – Brings a gentle tang that cuts through the richness and keeps the dip from feeling too heavy. It also helps create that scoopable, soft texture.

Mozzarella cheese – Mild and wonderfully stretchy, mozzarella melts into long, gooey pulls that make this dip so fun to serve hot from the oven. Some is stirred in, and some goes on top.

Parmesan cheese – Sharp, salty, and nutty, Parmesan deepens the overall flavor and helps the top get golden and lightly crisp as it bakes.

Garlic – Fresh minced garlic infuses the whole dip with savory warmth and pairs perfectly with the tang of the artichokes and cheeses.

Onion powder – Adds mellow onion flavor without the texture of actual onion, so the dip stays smooth and creamy.

Crushed red pepper flakes (optional) – Just a pinch wakes everything up and gives a soft heat that balances all the richness without turning the dip spicy.

Worcestershire sauce – A small splash adds savory depth and a hint of umami that keeps the dip from tasting one-note.

Salt and black pepper – Essential for waking up all the flavors. Pepper adds a gentle bite, while salt pulls the cheesy, garlicky notes forward.

Fresh parsley – Stirred into the dip and sprinkled on top after baking, parsley adds freshness and a pop of color against the golden cheese.

Toasted baguette or sturdy crackers for serving – You need something strong enough to scoop up generous amounts of dip without breaking. Crusty bread, pita chips, or thick crackers all work beautifully.

How To Make Paula Deen’s Artichoke Dip

Step 1: Preheat the Oven and Prep the Dish

Set your oven to 375°F (190°C) so it has time to fully heat while you mix the dip. Lightly grease a medium baking dish or small casserole with nonstick spray or a swipe of butter. This keeps the edges from sticking and helps the cheesy crust release easily.

Step 2: Chop the Artichokes

Drain the canned artichoke hearts very well, then pat them dry with a paper towel to remove extra moisture. Roughly chop them so you get a mix of small pieces and slightly larger bites. Too large and they will be hard to scoop; too small and you lose that nice texture.

Step 3: Build the Creamy Base

In a large mixing bowl, add the softened cream cheese, mayonnaise, and sour cream. Beat or stir until the mixture is completely smooth with no big lumps of cream cheese remaining. Taking a minute here ensures that the finished dip bakes up silky rather than grainy.

Step 4: Add Flavor and Cheese

Stir in minced garlic, onion powder, crushed red pepper flakes if you are using them, Worcestershire sauce, salt, and black pepper. Fold in most of the shredded mozzarella and Parmesan, keeping a small handful of each aside for the top. Add the chopped artichokes and a tablespoon or so of chopped fresh parsley, then gently mix until everything is evenly distributed.

Step 5: Transfer and Top

Spoon the mixture into your prepared baking dish and spread it into an even layer, smoothing the top with a spatula. Sprinkle the reserved mozzarella and Parmesan evenly over the surface so you get a gorgeous cheesy crust as it bakes.

Step 6: Bake Until Golden and Bubbly

Slide the dish into the preheated oven and bake for about 20–25 minutes, or until the edges are bubbling and the cheese on top is melted, golden, and just beginning to brown in spots. If you like an extra-deep color, you can broil for 1–2 minutes at the end—just watch closely.

Step 7: Finish and Serve Hot

Remove the dip from the oven and let it rest for 5–10 minutes so it can set slightly and cool just enough for comfortable scooping. Sprinkle with a little more fresh parsley for color, then serve warm with toasted baguette slices, crackers, or vegetable sticks.

Serving and Storing Paula Deen’s Artichoke Dip

This dip is at its absolute best right out of the oven when the cheese is molten and the top is lightly crisp. Bring it straight to the table in the baking dish on a trivet and let guests dig in family-style with their favorite dippers.

If the dip cools down during a party, you can pop it back into a 300°F oven for 5–10 minutes to refresh the creaminess. Individual scoops also reheat well in the microwave in short bursts, stirring in between.

Leftovers keep nicely in an airtight container in the fridge for up to 3–4 days. To reheat, transfer the dip to an oven-safe dish, cover loosely with foil, and warm at 325°F until hot and melty again. You may want to sprinkle on a little extra cheese to revive the golden top.

What to Serve With Paula Deen’s Artichoke Dip?

Crusty Baguette Slices

Toasted baguette rounds are sturdy, neutral, and perfect for catching all those strands of gooey cheese. Brush with a little olive oil and toast until crisp for the best texture.

Pita Chips or Thick Crackers

Hearty crackers or baked pita chips can stand up to the weight of this rich dip without crumbling. They add a lovely crunch that contrasts with the creamy filling.

Fresh Vegetable Sticks

Serve carrot sticks, celery, cucumbers, or bell pepper strips alongside for guests who like a lighter option. The fresh crunch and natural sweetness balance the richness beautifully.

Garlic Bread or Breadsticks

If you are building an Italian-style spread, pair this dip with warm garlic bread or breadsticks. The buttery, garlicky bread echoes the flavors of the dip in the best way.

Grilled or Roasted Chicken

Turn the dip into part of a casual dinner by spooning it over grilled or roasted chicken breasts. It makes an easy, indulgent sauce when you want comfort food without a lot of extra work.

Simple Green Salad

Round out the snack table or meal with a crisp salad dressed in a bright vinaigrette. The acidity helps cut the richness of the dip so you can go back for another scoop.

Want More Dip & Appetizer Ideas?

If you love cozy, cheesy starters like this Paula Deen’s Artichoke Dip, you will probably enjoy these other Savor Queen favorites too:

Easy Rotel Dip for a zesty, Velveeta-style classic that is perfect for game day.
Easy Marinated Mushrooms Recipe when you want a tangy, herby bite to sit alongside your hot dips.
Italian Antipasto Cream Cheese Log to create a beautiful centerpiece for your cheese board.
Shrimp Butter Spread Recipe for a luxurious seafood twist that feels restaurant fancy.
Garlic Ritz Snacks for an addictive, crunchy nibble that pairs perfectly with creamy dips.

Save This Pin For Later

Save this irresistible Paula Deen’s Artichoke Dip to your favorite Pinterest board so it is easy to find the next time you need a quick, impressive appetizer.

Tried it with your own twist—maybe extra garlic, a handful of spinach, or a sprinkle of smoked paprika on top? Share how it turned out and leave your tips or questions in the comments so other home cooks can try your version too.

Need more inspiration? Explore my daily kitchen creations from SavorQueen.com on Pinterest—your next favorite recipe might be waiting there: https://www.pinterest.com/mydelicioushomerecipes/.