Easy Artichoke and Asiago Cheese Dip – Best Baked Appetizer for a Crowd

Warm, rich, and packed with flavor

Looking for an appetizer that guests actually remember? This cheesy baked artichoke and Asiago dip is warm, rich, and packed with flavor. It blends tender artichoke hearts, nutty Asiago cheese, and garlicky goodness into one ultra-satisfying, golden-bubbly dish.

The inside stays creamy and scoopable

As it bakes, the cheeses melt together and form a crispy, browned top—while the inside stays creamy and scoopable. That contrast in texture is what makes it so addictive.

You can prep it ahead of time and pop it into the oven just before guests arrive.

Even better, you can prep it ahead of time and pop it into the oven just before guests arrive. Pair it with homemade crispy pita chips (or your favorite store-bought dippers), and you’ve got a party-ready appetizer in under 30 minutes.

This dip brings bold flavor without the fuss.

Whether you’re hosting a game day get-together, holiday dinner, or casual Friday snack night, this dip brings bold flavor without the fuss.

📋 RECIPE AT-A-GLANCE

Detail	Time / Yield
Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Yield	6 servings (as a dip or party appetizer)

Let’s get into it.

🧾 Ingredients

For the Dip:

1 can (14 oz) artichoke hearts, drained and roughly chopped
½ cup mayonnaise
½ cup sour cream
1 cup shredded Asiago cheese (packed)
½ cup shredded mozzarella cheese
¼ cup finely grated Parmesan cheese
2 garlic cloves, minced or finely grated
1 teaspoon lemon juice
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for mild heat)

For the Pita Chips:

4 pita bread rounds, cut into triangles
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon dried oregano
Pinch of kosher salt

🔪 Step-by-Step Instructions

Step 1: Preheat and prep your oven

Preheat your oven to 375°F (190°C).
Lightly grease an 8x8-inch or similar-sized baking dish with cooking spray or a little olive oil. Set aside.

Step 2: Mix the dip ingredients

In a large mixing bowl, combine the chopped artichoke hearts, mayonnaise, sour cream, Asiago, mozzarella, Parmesan, garlic, lemon juice, black pepper, and red pepper flakes (if using).
Mix everything together with a spatula or wooden spoon until fully combined. It should look thick and creamy.

Tip: For a smoother dip, mash some of the artichoke pieces with the back of the spoon as you mix.

Step 3: Transfer and bake

Spoon the dip mixture into your greased baking dish.
Spread the top evenly and smooth it out.
Bake uncovered for 25 to 30 minutes, or until the dip is hot and bubbling around the edges. The top should be lightly golden.

Optional step for extra crisp: Turn your oven to broil and broil for 1 to 2 minutes at the end to brown the top lightly. Watch it carefully to prevent burning.

Step 4: Prepare the pita chips

While the dip bakes, cut your pita rounds into 8 triangle-shaped wedges each.
Place pita wedges into a large bowl. Drizzle with olive oil and sprinkle with garlic powder, oregano, and a pinch of salt.
Toss with clean hands or tongs until the pita pieces are well coated.
Spread in a single layer on a rimmed baking sheet lined with parchment paper or foil.
Bake at 375°F for 8 to 10 minutes, flipping halfway through, until crisp and lightly browned. Remove and let cool slightly.

Step 5: Serve

Let the dip cool for 5 minutes after baking.
Serve warm with your homemade pita chips arranged on the side or in a basket. Add some chopped parsley or extra Parmesan on top for garnish if desired.

🍽️ Serving Suggestions

Serve with crispy pita chips, bagel chips, or toasted crostini.
Add a fresh touch with raw veggie sticks like cucumber, bell peppers, or carrot chips.
Spoon it into mini phyllo cups for bite-size party snacks.
Use as a topping for baked potatoes or a spread on a toasted sandwich.

🔁 Variations & Customizations

Spinach Artichoke Version: Stir in ½ cup thawed, chopped frozen spinach (squeeze out excess liquid).
Lighter Option: Replace sour cream with Greek yogurt.
Extra heat: Add finely diced jalapeño or a few dashes of hot sauce.
Different cheeses: Fontina, white cheddar, Gruyère, or Pecorino Romano all work beautifully.

🧰 Tools You’ll Need

Medium-sized baking dish (8x8 or equivalent)
Large mixing bowl
Spatula or wooden spoon
Sharp knife and cutting board
Baking sheet (for pita chips)
Parchment paper or foil (optional but helpful for easy cleanup)

🧊 Storage & Reheating Tips

Fridge: Store leftover dip in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven until hot and bubbly again, about 10–15 minutes. Microwave is OK for small portions.
Freezing: Not recommended, as the creamy base can separate when thawed.

❓ FAQ

Can I make this dip ahead of time?
Yes! Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Is Asiago very strong?
Asiago is flavorful but not overpowering. It pairs beautifully with artichokes. You can reduce the amount slightly or mix it with a milder cheese if preferred.

Can I use marinated artichokes?
Yes—just drain and blot excess oil before chopping. It’ll add a little extra flavor.

What’s the best substitute for Asiago?
Shredded Parmesan, Pecorino Romano, or a sharp white cheddar will all work.

Can I skip the homemade pita chips?
Absolutely! Store-bought pita chips, crackers, or even tortilla chips are fine if you're short on time.

Other Dip Appetizers, just for you

Healthy Queso Dip! > Discover a guilt-free twist on a party favorite with Healthy Queso Dip! Creamy Greek yogurt, flavorful spices, and veggies create a delicious snack.

Mediterranean Salsa Dip > This refreshing and healthy dip is perfect for a summer party or gathering. It features pantry staples like cucumber, diced tomatoes, and onion,

Easy Creamy Spanakopita Dip, > Create a crowd-pleasing Easy Creamy Spanakopita Dip, perfect for gatherings, brunches, or late-night snacks. A delicious, healthier appetizer