Paula Deen’s Artichoke Dip arrives at the table as a silky, savory starter with a luxurious, golden crust and bright, tangy artichoke notes. This rendition refines the familiar party classic with a balance of creaminess and crisp top texture. For a seasonal variation that leans into the same flavors, explore our festive creamy spinach-artichoke Grinch dip to inspire plating and accents.
Why Make This Recipe
- Effortless Yet Elegant: quick assembly and a show-stopping finish.
- Minimal Ingredients: pantry-friendly staples with a few fresh touches.
- Impressive Flavor: tangy artichokes, nutty Parmesan, and a buttery, browned top.
This version elevates the ordinary by emphasizing texture contrast — a lush interior of cream cheese and mayo balanced by a crisp, golden breadcrumb-parmesan finish — and by using lemon and fresh herbs to lift the richness.
Ingredients
Base
- 14 oz can artichoke hearts, drained and roughly chopped (reserve a few halves for garnish)
- 8 oz cream cheese, softened (room temperature for easier blending)
- 1/2 cup mayonnaise (full fat for silkiness)
Sauce & Flavor
- 1 cup grated Parmesan cheese, plus extra for topping (freshly grated)
- 1 clove garlic, finely minced (or 1/2 tsp garlic paste)
- 1 tbsp fresh lemon juice (strained)
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp kosher salt and a pinch of black pepper
Topping
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted (room temperature)
- 1 tbsp grated Parmesan for sprinkling
- Precision notes: use room temperature butter and cream cheese; finely chop fresh herbs; freshly grate Parmesan for best melt and flavor.
How to Make Paula Deen’s Artichoke Dip:
- Preheat the oven to 375°F (190°C). Butter a shallow baking dish or spray with neutral oil. The heat will encourage a golden top without overbrowning the interior.
- In a medium bowl, beat the softened cream cheese until smooth and free of lumps. Add mayonnaise, lemon juice, minced garlic, salt, and pepper; mix until glossy and well combined. The mixture should be creamy, not stiff.
- Fold in the chopped artichoke hearts, 1 cup Parmesan, and chopped parsley. Taste and adjust seasoning — the artichokes bring a mild tang and the cheese adds savory depth.
- Transfer the mixture to the prepared dish, smoothing the surface with a spatula. For visual contrast, nestle a few reserved artichoke halves on top. The surface should look even and slightly domed.
- In a small bowl, combine panko breadcrumbs with melted butter and 1 tablespoon grated Parmesan; toss until evenly coated. Sprinkle this mixture over the dip to form a thin, even crust. The butter will promote a glossy, crisp finish. Mini-tip: chill the topped dip for 10 minutes to help the crust set before baking.
- Bake 20–25 minutes, until the center is bubbling and the top is golden-brown. Look for a gentle simmer at the edges and a warm, bubbling center; the crust should be toasted and fragrant. Deglaze the pan with a squeeze of lemon if any juices collect at the edge to capture every flavor.
- Remove from the oven and let rest 5 minutes before serving; the dip will thicken slightly as it cools and the flavors will calm into balance.
How to Serve Paula Deen’s Artichoke Dip:
Serve in the warmed baking dish or transfer to a shallow, wide platter for easier scooping. Garnish with a scattering of fresh parsley and a few halved artichokes for height. Accompaniments: toasted baguette slices brushed with olive oil, crisp endive leaves, or thin crostini. For elegant pass-around bites, spoon portions into small ramekins or pair with grilled sourdough triangles and microgreens for contrast. For a handheld option, see our take on spinach artichoke dip cups for presentation inspiration.
How to Store Paula Deen’s Artichoke Dip:
Cool the dip to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. To preserve texture, store the topping separately when possible; re-crisp breadcrumbs under the broiler for 1–2 minutes after reheating. Reheat gently in a 350°F (175°C) oven until warmed through, about 10–12 minutes, avoiding high heat that may dry the center.
Tips to Make Paula Deen’s Artichoke Dip:
- Use fresh-grated Parmesan for better melt and cleaner flavor than pre-grated.
- Lightly toast the panko before mixing with butter for added nuttiness.
- If the mixture seems loose, chill 15 minutes before baking to firm the dip and improve sliceability.
- For a brighter finish, finish with a tiny squeeze of lemon just before serving.
Variation (if any):
- Truffle oil drizzle: a few drops finish the dish with earthy sophistication.
- Add a tablespoon of finely chopped roasted red pepper for subtle sweetness and color.
- Swap half the Parmesan for Pecorino Romano for a sharper, saltier profile.
- Serve portions in shallow gratin dishes and top each with a single crispy shallot for individual plating.
FAQs:
How long does this dip hold its texture after baking?
The dip maintains a pleasing texture for about 30–45 minutes at room temperature; beyond that, it will soften. Keep warm in a low oven (200°F/95°C) for longer service.
Can I make this ahead of time?
Yes — assemble and refrigerate unbaked up to 24 hours. Add the breadcrumb topping just before baking to ensure maximum crispness.
Is there a lighter version that still tastes refined?
Replace half the cream cheese with low-fat ricotta and reduce mayonnaise by a quarter; add extra lemon and fresh herbs to maintain brightness and depth.
Conclusion
Paula Deen’s Artichoke Dip is an elegant, approachable starter that balances creamy richness with a crisp, toasted finish — perfect for intimate dinners or refined gatherings. Its straightforward method and thoughtful texture contrasts make it a reliable showpiece. For the original inspiration and ingredient proportions, see this faithful online version at Paula Deen’s Artichoke Dip – 12 Tomatoes. How would you make this dish your own? Share your variations and photos in the comments or on social media.
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Paula Deen’s Artichoke Dip
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A silky, savory starter featuring tangy artichokes and a golden crust for a luxurious experience.
Ingredients
- 14 oz can artichoke hearts, drained and roughly chopped (reserve a few halves for garnish)
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 clove garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp kosher salt
- Pinch of black pepper
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp grated Parmesan for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and prepare a shallow baking dish.
- Beat the softened cream cheese until smooth. Add mayonnaise, lemon juice, minced garlic, salt, and pepper; mix until glossy.
- Fold in chopped artichoke hearts, Parmesan, and parsley. Adjust seasoning to taste.
- Transfer the mixture to the baking dish, smoothing the surface, and nestle reserved artichoke halves on top.
- Combine panko breadcrumbs with melted butter and 1 tbsp Parmesan; toss and sprinkle over the dip.
- Chill for 10 minutes, then bake for 20-25 minutes until bubbling and golden-brown.
- Let rest for 5 minutes before serving.
Notes
Use room temperature butter and cream cheese for easier blending. Freshly grate Parmesan for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg