Cheesy Artichoke Dip

Name: Cheesy Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 jar marinated artichoke hearts, 15 ounces, drained and chopped; 8 ounces cream cheese, at room temperature; 4 ounces Parmesan cheese, grated; 2 tablespoons Fresh Basil Pesto; 1/4 cup shelled chopped pistachios, optional; Sliced baguette, crackers, crostini, or fresh vegetables, for serving

November 23, 2022

Cheesy Artichoke Dip made with Fresh Basil Pesto from The Little Shop of Olive Oils

WOW is right — this Cheesy Artichoke Dip is warm, bubbly, creamy, and made for sharing. Marinated artichoke hearts, cream cheese, Parmesan, and Fresh Basil Pesto come together for an easy appetizer you can prep ahead and pop in the oven right before guests arrive.

The Fresh Basil Pesto adds bright, savory flavor that pairs beautifully with the tangy artichokes and creamy cheeses. Serve it warm with a baguette, your favorite crackers, or toasted crostini, and watch it disappear fast.

Why You’ll Love This Recipe

It is warm, cheesy, and always a crowd-pleaser.
You can mix it ahead of time and bake it when guests arrive.
Fresh Basil Pesto adds bright, herby flavor without extra prep.
It works beautifully in ramekins or mini brie bakers.
It is perfect for holidays, parties, game day, or casual entertaining.

Serving Ideas

Serve this cheesy artichoke dip warm with sliced baguette, crackers, pita chips, crostini, or fresh vegetables. It also makes a delicious addition to an appetizer board with olives, roasted peppers, nuts, and cured meats.

Shop the Flavor

This recipe features Fresh Basil Pesto, a bright and savory pesto that makes dips, pasta, sandwiches, flatbreads, and appetizers feel extra special with almost no effort.

Grab a jar online or stop by The Little Shop of Olive Oils in Franklin, MA for an easy appetizer flavor boost.

Cheesy Artichoke Dip

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

155

Cuisine

American

Ingredients

1 jar marinated artichoke hearts, 15 ounces, drained and chopped
8 ounces cream cheese, at room temperature
4 ounces Parmesan cheese, grated
2 tablespoons Fresh Basil Pesto
1/4 cup shelled chopped pistachios, optional
Sliced baguette, crackers, crostini, or fresh vegetables, for serving

Directions

Preheat the oven to 375°F.
Drain and chop the marinated artichoke hearts.
In a medium bowl, mix together the chopped artichoke hearts, cream cheese, Parmesan cheese, and Fresh Basil Pesto until well combined.
Divide the mixture into 4 ramekins, or use 2 mini brie bakers.
Cover and refrigerate if making ahead of time.
Bake for 15–20 minutes, or until the dip is hot and bubbling.
Remove from the oven and sprinkle with chopped pistachios, if desired.
Serve warm with sliced baguette, crackers, crostini, or fresh vegetables.