Giada De Laurentiis’ Creamy 5-Ingredient Artichoke Parmesan Dip Copycat Recipe

This Creamy Artichoke Parmesan Dip is Giada De Laurentiis’s go-to appetizer—and it’s easy to see why. Made with just a handful of ingredients, this dip delivers bold Italian flavor and irresistible creaminess. Whether you’re hosting a holiday gathering or a casual wine night, this warm, cheesy dip is guaranteed to impress.

Why Everyone Will Love This Recipe

• It’s creamy, rich, and packed with umami thanks to Parmesan and mayonnaise.
• Comes together in 30 minutes—perfect for last-minute hosting.
• Pairs beautifully with crostini, crackers, or raw veggies.
• Just five ingredients and one bowl!

What Is Artichoke Parmesan Dip?

This dish is a warm, cheesy dip made primarily with artichoke hearts and grated Parmesan. Popularized in the U.S. in the mid-20th century, artichoke dips became a party staple, especially when layered with spinach or baked until golden. Giada’s version keeps things simple and authentically Italian—no spinach here, just sharp cheese, creamy mayo, and tender artichokes. It’s comfort food, elevated.

Pro Tips for the Best Artichoke Dip

• Use high-quality Parmesan: Freshly grated Parmigiano-Reggiano gives the best texture and sharpness.
• Don't overbake: The dip should be bubbling and lightly golden—too much heat will make the mayo separate.
• Make it ahead: Mix everything, cover, and refrigerate. Bake just before serving.
• Serve it hot: This dip is best straight from the oven, when the cheese is gooey and the top is golden.

Frequently Asked Questions

Can I Add Spinach?

You can, but this version is intended to stay true to Giada’s original—just artichokes and cheese. If you must, wilted spinach can be stirred in before baking.

Can I Use Canned Artichokes?

Absolutely. Giada uses canned artichoke hearts packed in water—just drain them well and give them a good chop.

What Should I Serve It With?

Crostini, pita chips, crackers, or sliced baguette are all great. For a lighter touch, go with carrot sticks or endive leaves.

Can I Make This Dip Ahead of Time?

Yes! Mix everything together, transfer to a baking dish, cover, and refrigerate. Just bake right before serving.

Is This Dip Gluten-Free?

Yes, the dip itself is gluten-free. Just pair it with gluten-free crackers or crudités if needed.

How to Store

Let the leftover dip cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, scoop into an oven-safe dish and warm at 350°F for 10–15 minutes, or until heated through.

How to Freeze

This dip isn’t ideal for freezing once baked due to the mayo base. However, you can freeze the unbaked mixture. Transfer to a freezer-safe container, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and chopped
• ¾ cup grated Parmesan cheese
• ½ cup mayonnaise
• ½ tsp kosher salt
• ¼ tsp ground black pepper

How to Make Creamy Artichoke Parmesan Dip