Artichoke Dip – Plain Chicken

Creamy Artichoke Dip inspired by a Cabo favorite! Made with cream cheese, mayo, parmesan, and garlic, this easy appetizer is perfect served cold or warm. Great with crackers, chips, or veggies—your new go-to party dip!

Cabo Artichoke Dip

I had this artichoke dip in Cabo and couldn’t stop thinking about it. It’s rich, creamy, and loaded with garlic and parmesan flavor in every bite. When I got home, I went straight to the kitchen to recreate it—and honestly, this version is spot on. After a little digging, I realized it isn’t even sold in the US, which makes this homemade version even better. You can serve it straight from the refrigerator as a cold dip or warm it up for that classic baked-style artichoke dip. Either way, it disappears fast.

How to Make Artichoke Dip

This artichoke dip recipe comes together with simple ingredients and just a bowl—no fancy equipment needed. Start by draining your can of artichoke hearts really well and chopping them into small pieces so you get a little in every bite. In a mixing bowl, stir together the softened cream cheese and mayonnaise until smooth and creamy.

Add the shredded Monterey Jack, grated parmesan cheese, garlic, lemon juice, salt, and pepper. Once everything is well combined, fold in the chopped artichokes. The mixture should be thick but spreadable. If it feels too stiff, stir in a splash of milk or water to loosen the texture.

Transfer the dip to the refrigerator and chill for an hour so the flavors come together, or warm it up in the microwave or oven if you prefer a hot dip. Both ways are just as good, so it really depends on your mood.

Helpful Tips & Frequently Asked Questions

• Make sure the cream cheese is at room temperature so it blends smoothly with the mayo
• Drain the artichokes well to avoid a watery dip.
  • Use marinated artichoke hearts for extra flavor!
  • You can use frozen artichokes—just thaw and drain well before using.
• I like to chop my artichokes in the food processor so they are very finely chopped.
• Want a lighter option? Swap part of the mayonnaise for sour cream or Greek yogurt
• Use a garlic press for quick prep if using fresh garlic cloves.
• For a hot version, bake in a small dishat 350ºF until bubbly.
  • Add a pinch of mozzarella cheese on top before baking for extra cheesy goodness.
• A tiny drizzle of honey and splash of vinegar can balance the flavor like the original.
• Can I add spinach to the dip? Yes, you can add spinach. Just stir in ½ to 1 cup of well-drained chopped spinach (fresh or thawed frozen) before chilling or baking. It turns it into a spinach artichoke dip with great flavor and texture—just be sure to squeeze out any excess moisture so the dip stays creamy.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3–4 days
• If making ahead, give it a good stir before serving to refresh the texture

What to Serve with No-Bake Artichoke Dip

This dip is one of those go-to appetizers that works for just about any occasion – from a casual snack to a Super Bowl party spread. 

• It’s perfect with crackers, tortilla chips, or toasted baguette slices for scooping. 
• Fresh veggies like celery, carrots, and bell peppers add a nice crunch and keep things a little lighter. 
• It also doubles as a great spread for sandwiches or wraps, and it’s surprisingly good alongside grilled chicken, burgers, or even salmon if you want to turn it into part of a meal.