Dessert

Cheesy Artichoke Dip with Roasted Red Pepper and Basil Recipe

Name: Cheesy Artichoke Dip with Roasted Red Pepper and Basil Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups mayonnaise; 2 cups parmesan cheese, plus extra for topping; 4 garlic cloves, minced; 2 cans artichoke hearts in water, drained and chopped; ⅓ cup chopped roasted red pepper; 1 lemon, juiced; ½ teaspoon dried basil; ½ teaspoon dried oregano; Kosher salt, to taste; Freshly ground black pepper, to taste; Fresh chives, chopped, for topping; Pita bread, crackers, or baguette slices, for serving

BySophie Carsel December 30, 2025December 30, 2025

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Introduction

This creamy artichoke dip is a crowd-pleaser that’s perfect for any gathering. Packed with parmesan, garlic, and roasted red peppers, it’s rich, flavorful, and easy to prepare. Serve it warm with pita, crackers, or baguette slices for a tasty appetizer.

A small blue baking dish filled with baked dip showing a golden brown cheesy top layer with melted cheese bubbles, sprinkled with green chopped herbs and small bits of artichoke visible within the layer. Around the dish are pieces of flatbread with dark brown char marks and a slightly rough texture. Small lemon wedges are placed on the white marbled surface with scattered green herbs for decoration. The lighting highlights the creamy and crispy textures of the dip and the soft, toasted look of the flatbread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mayonnaise
2 cups parmesan cheese, plus extra for topping
4 garlic cloves, minced
2 cans artichoke hearts in water, drained and chopped
⅓ cup chopped roasted red pepper
1 lemon, juiced
½ teaspoon basil
½ teaspoon oregano
Kosher salt and pepper, to taste
Fresh chives, for topping
Pita, crackers, or baguette slices, for dipping

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).
Step 2: In a large bowl, stir together mayonnaise, parmesan, minced garlic, chopped artichoke hearts, roasted red pepper, lemon juice, basil, oregano, salt, and pepper until well combined.
Step 3: Spread the mixture evenly into a baking dish, pie plate, or individual ramekins.
Step 4: Bake for 20 to 25 minutes until the dip is golden, bubbly, and melted.
Step 5: Remove from the oven and immediately sprinkle extra parmesan and fresh chives on top. Serve warm with pita, crackers, or baguette slices.

Tips & Variations

For a lighter option, substitute half the mayonnaise with Greek yogurt.
Add a pinch of crushed red pepper flakes for a spicy kick.
Use fresh herbs like thyme or parsley if basil and oregano aren’t available.
Try mixing in some shredded mozzarella for extra gooeyness.
Serve in individual ramekins for an elegant presentation at parties.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe dish or oven-safe container at 350 degrees F until warmed through, about 10 minutes. Stir well before serving.

How to Serve

The image shows a small blue pot filled with a golden brown baked dish topped with melted cheese, small green chive pieces, and visible artichoke hearts. The dish has a slightly crispy and bubbly texture on top, with some red spots of roasted ingredients. Around the pot on a white marbled surface, there are several pieces of toasted flatbread with charred spots and lemon wedges placed randomly for garnish, adding yellow and light textures to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of canned?

You can use frozen artichoke hearts; just be sure to thaw and drain them thoroughly before chopping and adding to the dip to prevent excess moisture.

Is this dip good served cold?

While it’s best served warm for a melty texture, the dip can also be enjoyed cold. Refrigerate and serve as a chilled spread if preferred.