Crispy Parmesan Artichoke Bites with Creamy Lemon Garlic Dip
These crispy Parmesan artichoke bites are an easy baked appetizer made with artichoke hearts, Parmesan, panko and mozzarella and served with a creamy lemon garlic dipping sauce. Perfect for parties, game day or easy entertaining.
Creator: Leslie Stokes
I am always looking for appetizers that are easy enough to throw together without a ton of work but still feel a little different from the usual chips and dip situation, and these Crispy Parmesan Artichoke Bites are exactly that.
They’re cheesy, garlicky and crispy around the edges with little pieces of artichoke throughout. And then there’s the creamy lemon garlic dip, which might be my favorite part. It’s cool and creamy with plenty of fresh lemon, garlic and parsley to balance out the salty Parmesan in the bites.
This is one of those recipes that feels perfect for this time of year when we’re somewhere between summer and fall. The kids are back in school, our weeks are busy again, football season is starting, and I’m slowly getting back into hosting and having people over at the new house. I wanted something that could work for all of it.
You can put these out for game day, make them when friends come over, add them to an appetizer spread, or honestly just make a batch for a fun weekend snack.
And even though they look like something that took a little effort, they really don’t.
Why You’ll Love These Artichoke Bites
There are a few reasons these are going straight onto my easy appetizer rotation.
First, they’re baked instead of fried. You still get those golden, crispy edges without having to stand over a pot of oil.
They’re also made mostly with ingredients that are easy to keep on hand. Canned artichoke hearts, Parmesan, breadcrumbs, eggs and a few seasonings turn into a really good appetizer without needing anything complicated.
But what I love most is the texture.
The Parmesan gets salty and golden, the panko gives the outside some crunch, and the mozzarella melts into the artichoke mixture and helps everything hold together.
Then you dip a hot, crispy artichoke bite into that cold lemon garlic sauce and it is SO good.
The Secret to Really Crispy Artichoke Bites
If you take one tip away from this recipe, dry your artichokes really well.
Canned artichoke hearts hold quite a bit of liquid, and too much moisture can leave you with soft artichoke bites instead of those crispy golden edges we’re going for.
I drain mine really well and then press them between paper towels before chopping them.
Don’t rush this part.
Another little trick is shaping the mixture into slightly flattened bites instead of perfectly round balls. More surface area touches the hot baking sheet, which means more crispy edges.
A light spray of olive oil over the tops before baking also helps everything get beautifully golden.
An Easy Appetizer for Football Season and Hosting
These would be so good on a football snack spread.
I love that they’re something a little unexpected. Everyone has had wings, sliders and chips and dip a million times, but crispy Parmesan artichoke bites are just different enough to be fun without being fussy.
I’d serve them alongside a few other easy appetizers and let everyone grab them right off a platter.
They’re also perfect for holiday entertaining later in the year. The recipe makes around 18–20 bites, but you could easily double it for a bigger group.
Creamy Lemon Garlic Dipping Sauce
I originally thought about doing a lemon ranch with these, but I ended up keeping the dip even simpler — and I’m glad I did.
It’s made with sour cream, fresh lemon zest, grated garlic, salt, pepper and parsley.
That’s it.
The sour cream gives it that thick, creamy consistency that’s perfect for dipping, while the lemon keeps it fresh and cuts through all that cheesy Parmesan flavor.
I also like grating the garlic directly into the sauce rather than mincing it. It distributes the garlic throughout the dip so you get that flavor in every bite without biting into a big piece of raw garlic.
If your dip is thicker than you’d like, you can always loosen it with a small squeeze of additional lemon juice or a splash of milk.
Can I Make Artichoke Bites Ahead of Time?
Yes, and that’s another reason I love them for entertaining.
You can mix and shape the artichoke bites earlier in the day, place them on your prepared baking sheet or in an airtight container and refrigerate them until you’re ready to bake.
I would wait to spray them with olive oil until right before they go into the oven.
The lemon garlic dip is actually great made ahead because it gives the garlic, lemon and parsley a little time to come together. Keep it covered in the refrigerator until you’re ready to serve.
How to Store and Reheat Leftovers
If you happen to have leftovers, store the artichoke bites in an airtight container in the refrigerator for up to 3–4 days.
For reheating, I would skip the microwave if you can. It works, but you’ll lose that crispy exterior.
Instead, pop them into the air fryer or oven until they’re hot and crispy again. The air fryer is especially good for leftovers.
Store the lemon garlic sauce separately in the refrigerator.
Can I use marinated artichoke hearts?
I prefer canned artichoke hearts packed in water or brine for this recipe. Marinated artichokes contain additional oil and moisture, which can make it harder to get the bites crispy.
Can I make these in the air fryer?
Yes. Arrange the bites in a single layer in the air fryer basket, spray lightly with olive oil and air fry at about 375°F for 10–14 minutes, flipping halfway through. Cook time will vary depending on your air fryer.
Can I make these gluten-free?
Absolutely. Substitute your favorite gluten-free panko breadcrumbs.
Can I prepare them the night before?
You can mix and shape them ahead of time and refrigerate them covered. For the crispiest result, I would bake them right before serving.
What should I serve with Parmesan artichoke bites?
These are great as part of an appetizer spread with veggies, crostini, olives, cheese, sliders or other game-day snacks. They’re also really good served alongside a big salad for a lighter lunch.
Crispy Parmesan Artichoke Bites with Creamy Lemon Garlic Dip
Ingredients
For the Artichoke Bites
- 2 cans artichoke hearts drained very well
- 1 cup finely grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 2 eggs
- ¼ cup mayonnaise
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- ½ cup shredded mozzarella cheese
- Olive oil spray
For the Creamy Lemon Garlic Dip
- ½ cup sour cream
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice plus more to taste
- 1 small garlic clove finely grated
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
Let's Make It
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Drain the artichoke hearts very well. Place them between several layers of paper towels and gently press out as much excess moisture as possible. Chop the artichokes into small pieces.
- Add the chopped artichokes to a large bowl along with the Parmesan, panko, eggs, mayonnaise, garlic, Italian seasoning, onion powder, salt, pepper, parsley and mozzarella.
- Stir until everything is evenly combined and the mixture holds together when pressed.
- Scoop approximately 2 tablespoons of the mixture at a time. Gently form into small patties or nugget-shaped bites, slightly flattening each one with your hands.
- Arrange the artichoke bites on the prepared baking sheet, leaving a little space between each one. Lightly spray the tops with olive oil.
- Bake for 18–22 minutes, carefully flipping about halfway through, until the bites are deeply golden brown and crispy around the edges.
- While the artichoke bites bake, make the lemon garlic dip. Stir together the sour cream, lemon zest, lemon juice, grated garlic, parsley, salt and black pepper. Taste and adjust the lemon and seasoning as needed.
- Serve the artichoke bites warm with the creamy lemon garlic dip on the side. Garnish with additional Parmesan, parsley or lemon zest if desired.
Recipe Notes
- Dry the artichokes really well. This is probably the most important step for getting crispy bites rather than soft ones.
- Don’t make them too thick. Slightly flattened bites create more surface area for browning.
- Freshly grated Parmesan works best. It melts and browns much better than the shelf-stable grated Parmesan.
- Make the dip ahead. You can prepare the lemon garlic dip several hours in advance and refrigerate until serving.
- For extra crispiness: Broil the bites for the final 1–2 minutes, watching them very closely so the Parmesan doesn’t burn.
Nutrition Facts
Approximate nutrition per artichoke bite, based on 20 bites and not including the dipping sauce:
Calories: 95
Protein: 5g
Carbohydrates: 6g
Fat: 6g
Saturated Fat: 2g
Fiber: 1g
Sugar: 1g
Sodium: 260mg
Nutrition will vary depending on the brands of artichokes, Parmesan, mozzarella, mayonnaise and breadcrumbs used.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
