Easy Creamy Artichoke Dip with Parmesan

Umm, can we talk about something for a second? Just you and me? I’m having a bit of a dip moment—one of those phases where all I crave is dip and something deliciously crunchy to dip into it. Warm dips, cool dips, chunky or smooth, I love them all the same (although, let’s be real—spicy hummus will always be my forever favorite). If there’s such a thing as a “dipaholic,” I could quite possibly be teetering on the edge of dipoholism. Hi, I’m Cayla, and I’m a dipaholic.

Anyway, a couple of weeks ago, Ty and I flew back home to the West Coast for a family wedding, and my dear ole mamacita, Laurie Lee, whipped up a bit of an early “Thanksgiving” feast for us. Alongside the turkey and stuffing, she brought out this absolute gem of a dip that, to me, tasted like the lovechild of a classic artichoke spinach dip (minus the spinach) with a hint of tangy saltiness from an olive tapenade mixed in. I knew I had to recreate it.

This dip packs some punch and is so, so simple to make. Dippers unite!

Why you’ll love this recipe!

This dip has everything: a creamy base, sharp Parmesan cheese, and those perfectly tangy artichoke hearts—all kicked up with a bit of olive tapenade and the dreamy texture of Boursin garlic and herb cheese. It’s rich, smooth, and just the kind of thing that disappears fast! It comes together with a handful of simple ingredients and only takes about 5 minutes to prep.

This dip is the perfect appetizer for any occasion! Whether it’s a birthday party, baby showers, the Super Bowl, or a holiday gathering, this recipe has you covered. It’s sure to become a go-to recipe—and, I hope, your new favorite dip!

More easy appetizer recipes: Healthy Elotes Corn Dip Recipe, Roasted Jalapeño Guacamole Recipe, & “Restaurant Style” Salsa Recipe

Ingredients you’ll need

• 1 6-oz. jar of artichoke hearts, drained, rinsed, and dried (can use thawed, frozen hearts as well)
• 1/2 cup green onion, chopped
• 2/3 cup Parmesan cheese, shredded or grated
• 1/2 cup olive tapenade (also called Olive Bruschetta)
• 1 5.2-oz. package Boursin Garlic and Herb cheese (can use Light variety, but don’t use whole package)
• crusty bread for dipping (can spray with butter and grill or crisp in oven at 400 for 7-10 mins)

How to make this easy creamy artichoke dip with parmesan:

1. Preheat your oven to 375°F. Spray a small baking dish with non-stick spray. Coarsely chop the artichoke hearts and green onions in a food processor (or finely by hand) and combine them with the Parmesan, olive tapenade, and Boursin in the baking dish.
2. Sprinkle a little extra Parmesan on top if desired, then bake for 25 minutes. Serve with crusty bread. Enjoy!

Storing, reheating, and serving options:

• Storing and reheating
  If you have any leftover dip, you can store it in an airtight container in the fridge for 3-4 days. For best results, reheat it in the oven at 350°F for about 10 minutes. This dip also tastes great cold, so feel free to snack on it straight from the fridge if you’re craving a quick bite.
  
  
• Serve it how you like (warm, room temp, or chilled)
  So here’s the beauty of this dip (besides, you know, how ridiculously good it tastes): you can serve it however you like! Fresh out of the oven, it’s all warm and melty, with the Parmesan bubbling—total comfort food vibes. But if you’re running around prepping for a holiday party or don’t want to fuss, it’s just as tasty at room temperature, which is my go-to for easy hosting. And honestly? It’s also amazing as a cold appetizer—especially when those flavors have had a chance to meld together in the fridge. A hot dip, cold dip, or somewhere in between, this dip just gets it.