5-Minute Artichoke Heart Dip
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5 minute artichoke heart dip is the perfect appetizer when you are stuck for time! 5 ingredients and a food processor is all it takes to make it! This rich dip is also perfect as a bruschetta spread.
Entertaining at home is always fun but can turn into a frustrating experience if you don’t plan ahead or have only limited time to prep.
But there is no need to panic because this 5 minute artichoke heart dip comes to your rescue! It is a no bake artichoke dip – which means you can be using the oven for something else while making this quick appetizer. Something like Hoisin Chicken Wings!
And guys, making artichoke heart dip literally takes 5 minutes. Ok, maybe 6 but that is when you take it real slow.
Lemon Curd Dip is another quick dip and so is Tuna Mousse Dip.
Ingredients needed to make artichoke heart dip:
- Cream Cheese
- Artichoke hearts
- Salt & Pepper
- Parmesan Cheese
- Fresh Parsley
That’s 5 minutes and 5 ingredients!
How to make artichoke heart dip
Combine everything in a food processor and process until smooth-ish. This should only take several seconds. Literally!
Just make sure you drain the liquid from artichokes first. Also using fresh flat leaf parsley is important here. I don’t recommend using its dried version.
Now you just transfer this in a serving bowl and serve with any dipper you love.
What to serve with artichoke dip
I like to use various dippers so the guests can choose what they like the most. Carrots, celery, chips, bruschetta, crackers, …. The possibilities are endless.
Useful tips:
- Parmesan – Grana Padano is a great alternative but both can be completely omitted.
- This artichoke heart dip will harden in the fridge so if you prefer a softer texture, make it right before serving. You can also heat it up.
- Create fancy canapes – Spread this dip over bruschetta and top it with smoked salmon and voila!
5 Minute Artichoke Heart Dip
Ingredients
- 1 cup Cream Cheese (200 grams)
- 1 cup Artichoke Hearts , drained (210 grams)
- ¼ cup Grated Parmesan (50 grams)
- ½ cup Chopped Fresh Parsley
- Salt & Pepper to Taste
Instructions
- Process all the ingredients in a food processor for a several seconds or until well combined.
- Taste it and add more seasoning, if needed.
Notes
- This dip is quite versatile so if you prefer it creamier, add more cream cheese, if thicker, add more parmesan.
- Parmesan or Grana Padano are both perfect for this dip.
- You can make this dip a day ahead. Just make sure to store it in a sealed jar or airtight container. Bear in mind that the following day its texture will change – it will turn harder so I suggest heating it up slightly before serving if you prefer more spreadable texture.
This recipe looks amazing and I will make it today. On a picture I noticed something round (green rings)? Is that green onion in there?
Thank you.
Hi Lena. Yes, it’s spring onion. Hope you enjoyed the dip!
This dip looks so delicious. Artichoke dip is one of my favorites of all time and I’m glad I finally found a recipe that looks like the one I’m used to eating! Thank you so much for sharing!
You are welcome, Billy! :)
Love the color of this artichoke dip and the fact that it is so quick to whip up. Thanks for a quick homemade dip recipe.
You are welcome! :)
Beautiful pictures and the recipe looks amazing . Feel like having it right now , yummy!
Thank you, Swati!
Ooh, this does sound perfect as a bruschetta spread. I love how easily it comes together!
Oh bruschetta would definitely be perfect for this dip! :)
This dip sounds perfect and I love how easy it is. I’ll definitely be making this in the near future but probably just for me..haha!
Haha, enjoy so! :)
I make a similar artichoke dip but mine is warm. I love this idea with all the ingredients freshly blended so the flavors just pop. I love serving this kind of appetizer at any party. You just can’t go wrong with it.
You are absolutely right there – you can’t go wrong with it! :)
I am a sucker for anything artichoke and this dip is no exception. Plus, how great is it to have a hors d’oeuvre recipe that’s ready in five minutes? Yummy.
Thanks, Lisa!