Cheesy Artichoke Dip is a rich, indulgent appetizer that will steal the show at any gathering. Rather than bringing bread to the dip, bring the dip to the bread: a flaky crescent roll crust holds a creamy, cheesy artichoke filling while biscuits around the edge bake into golden, buttery dippers.
Homemade Artichoke Dip Recipe
A sheet of crescent roll dough baked until flaky and golden creates a perfect base that captures the melty artichoke dip in the center. The biscuits placed around the rim form a crusted wall, so every scoop brings a bit of soft, buttery bread and gooey cheese together.
This recipe looks impressive, but it’s easy and quick to prepare. You can use store-bought crescent dough and refrigerated biscuits for convenience, or make your own dough if you prefer. Either way, the assembly is simple: par-bake the crust, mix the dip, fill the center, and finish baking until bubbly and browned.
If you already have a favorite pre-made artichoke dip, it will work perfectly—this assembly highlights the dip and elevates it with a crisp, golden crust. And if you’re a cheese enthusiast, feel free to add extra cheese; this is one dish that welcomes it.
Also try a double-smoked or spinach variation for a different smoky or green twist.
Recipe Shopping List
Here’s everything you’ll need to prepare this recipe. For exact amounts, refer to the ingredient list in the recipe card below.
- Crescent roll dough (sheet style is easiest)
- Refrigerated mini biscuits
- Refrigerated biscuits (regular size)
- Garlic
- Mayonnaise
- Cream cheese
- Sour cream
- Salt and black pepper
- Artichoke hearts (canned or marinated)
- Mozzarella cheese
- Parmesan cheese
How to Make This Recipe
Below is a concise overview of the process so you know what to expect. Follow the full recipe card at the bottom for exact measurements and step-by-step instructions.
- Preheat & Prepare – Preheat your oven to 375°F (190°C). Lightly grease a large cookie sheet or baking pan.
- Par-Bake the Crust – Lay the crescent sheet on the prepared pan and gently press the seams to form a single layer. Bake until lightly golden, about 10 minutes. Remove from the oven.
- Assemble – Arrange the biscuits around the perimeter of the crust; fold or trim them slightly if needed to fit. Mix the artichoke dip ingredients until smooth, then spread the mixture into the center of the crust.
- Bake – Return the pan to the oven and bake at 375°F until the dip is hot and bubbly and the biscuits are golden brown, about 15–20 minutes.
- Rest & Serve – Allow the dish to cool briefly, 5–10 minutes, before serving so the filling sets and is safe to eat.
Recipe FAQ
What kinds of cheese work for this recipe?
If you want to add more cheese, many options pair well with artichoke. Cheddar, Colby Jack, and provolone melt nicely and add flavor. Goat cheese can add a tangy contrast, and smoked cream cheese introduces a subtle smoky note. Use whatever cheeses you prefer or have on hand.
Can I dig in right away?
Be careful: the cheese and oil in the dip will be extremely hot when it comes out of the oven. Let it cool for a short time before serving. If the top releases excess oil, you can blot it lightly at the edge with a corner of a paper towel held vertically so it wicks up the oil without disturbing the crust.
How do I store and reheat leftovers?
Leftovers should be refrigerated and are best eaten within a few days. Reheat in the oven to preserve the crust’s texture rather than using the microwave. Storing the dip on the original pan helps keep everything together. That said, this dip is best served hot and fresh.
Explore other dip variations like smoked whipped feta or spinach-artichoke blends to keep your appetizer spread interesting.
Serve This With
This dish is perfect for gatherings where appetizers are the main event. It pairs well with a variety of potluck-friendly sides and small plates. Consider offering:
- Grilled Caesar pasta salad
- Smoked pulled pork poutine
- Hot dog burnt ends
- Warm marinated olives
- Grilled bacon-wrapped asparagus
- Pan-fried pierogies
Cheesy Artichoke Dip
This cheesy artichoke dip bakes inside a crescent roll base with biscuits arranged around the edge. A creamy, cheesy artichoke filling makes this a standout appetizer for parties and potlucks.
Ingredients
- 1 roll crescent roll dough (sheet style recommended)
- 1 tube refrigerated mini biscuits (or cut regular biscuits in half)
- 1 tube refrigerated biscuits (regular size)
Artichoke Dip
- 1 teaspoon minced garlic
- 1 cup mayonnaise
- 8-ounce block cream cheese, softened
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups chopped, drained artichoke hearts (marinated or canned)
- 2 cups shredded mozzarella
- 1 cup shredded Parmesan
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a large cookie sheet or baking pan with nonstick spray. Lay the crescent dough sheet across the bottom and press seams to form a single layer.
- Par-bake the crust for about 10 minutes, until lightly golden. Remove from the oven.
- Place the biscuits around the outside edge of the pan. Fold or trim them slightly to fit evenly as needed.
- In a bowl, combine the garlic, mayonnaise, softened cream cheese, sour cream, salt, pepper, chopped artichoke hearts, and half of the cheeses. Stir until well combined, then spread the mixture in the center of the crust.
- Sprinkle the remaining mozzarella and Parmesan over the top, then bake at 375°F for 15–20 minutes, or until the dip is bubbly and the biscuits are golden brown.
- Remove from the oven and let rest for 5–10 minutes before serving to allow the filling to set slightly.
Nutrition Information (per serving)
Calories: 450 • Total Fat: 36g • Saturated Fat: 13g • Unsaturated Fat: 20g • Cholesterol: 54mg • Sodium: 655mg • Carbohydrates: 23g • Fiber: 2g • Sugar: 3g • Protein: 10g
Nutrition data provided here is only an estimate.