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Langostino dip with artichokes

Put a seafood spin on the classic with this artichoke langostino dip. Creamy and cheesy like the version everyone loves, but this one is also full of delicate langostino tails. This tasty dip is perfect for a celebration at home.

artichoke langostino dip in white bowl with chips

Perfect for a night in, for celebrating or for game night, this dip is sure to be a crowd-pleaser.

Langostino Artichoke Seafood Dip

This delicious langostino dip is cheesy and gooey, just like the version everyone loves, but without the spinach. I’ve swapped it out for buttery langostino tails.

Dipping chip into langostino dip with artichokes

And, because I love a cheesy crust on basically anything, this dip is crowned with a thin layer of parmesan and mozzarella to give it extra cheesiness.

I served it with tortilla chips, but it would also be great with crackers, toasted pita bread or crostini (toasted, sliced baguette).

What’s in langostino artichoke dip?

Cream cheese – I used regular Philly cream cheese, but if you’re trying to cut a few calories, you can get away with low fat. Don’t use fat-free.

Pepper – freshly ground black pepper is best, I like it a little coarse for this dip.

Parmesan cheese – please do not use the stuff in a can. You know what I’m talking about.

Artichokes – canned, not marinated. Avoid the ones in oil, they’ll make the dip greasy. Tip: Gently squeeze them to get rid of the water trapped between the layers.

Mayo – I used regular mayo. You can use reduced fat, but not fat-free.

Garlic – Two fat cloves was perfect for this dip.

Langostino tails – thawed and drained

Mozzarella – While I love fresh mozzarella, use the block of cheese for this.

Sour cream – I used regular, but you can lighten it up with reduced fat.

ingredients for langostino dip

How to make artichoke langostino dip

Making this dip is super easy – mix everything in a bowl and then bake in the oven. Before I made artichoke dip for the first time, many years ago, I thought it was a hassle. I was so wrong. It’s as simple as can be.

mixing bowl with cheese, garlic, cream cheese, sour cream and mayo

Combine your cheeses, mayo, sour cream, garlic and pepper in a mixing bowl and stir to combine.

mixing bowl with cheeses, langostinos and artichokes

Fold in the chopped artichoke hearts and langostino tails. Folding with a rubber spatula, instead of stirring, will keep the delicate langostino tails intact.

langostino dip topped with cheese

Spread the langostino dip into a small baking dish and top with reserved mozzarella and Parmesan, for a cheesy top. I baked it in my vintage Pyrex, it’s the perfect size – it holds 3 cups.

Langostino artichoke dip with browned cheese top


Here are a few helpful tips for success when making your dip:

Can dip be made ahead of time?

Yes! If making ahead of time, wait to give your dip the cheesy top until you are ready to reheat. Store in the fridge, covered, then top with cheese and bake according to directions.

Can artichoke dip be frozen?

Because of the dairy in this dip, I would not recommend freezing.

langostino artichoke seafood dip with chips and spoon

Party food

Small gatherings are great for having a few nice appetizers. You don’t have to make a large amount to feed a crowd and you can pull out a few fancier bites that you wouldn’t normally make.

Here are a few of our favorites:

overhead view of chips and dip

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

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More delicious langostino recipes:

Looking for more ways to use this delicate seafood? These are a handful of our favorites!

Langostino Dip with Artichokes

Cheryl Bennett
Put a seafood spin on the classic with this artichoke langostino dip.
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 3 cups
Calories 309 kcal


  • 8 oz. cream cheese softened
  • 1/4 c. sour cream
  • 1/4 c. mayo
  • 2 cloves garlic minced
  • 1/2 c. Parmesan reserve 2 tbsp. for top
  • 1/2 c. mozzarella reserve 2 tbsp. for top
  • 3/4 tsp. fresh black pepper or to taste
  • 8 oz. langostino tails thawed and drained
  • 14 oz. can artichokes drained, squeezed dry and chopped (about 6 pieces)


  • Preheat oven to 350°F / 177°C / Gas Mark 4
  • Mix cream cheese, sour cream and mayo, minced garlic, Parmesan, mozzarella and black pepper together in a medium mixing bowl.
  • Fold in chopped artichokes and langostino tails.
  • Spread into a 1 quart baking dish and use a rubber spatula to smooth the top.
  • Top with remaining cheese and bake for 20 – 25 minutes, until browned and bubbly.
  • Serve warm with tortilla chips, crackers, toasted pita or crostini.


Use the broiler in your oven to get the top nice and brown, if needed. Crack the oven door so you can keep an eye on it. Once it starts to brown, it happens very quickly!


Serving: 1/2 cupCalories: 309kcalCarbohydrates: 12gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 11gCholesterol: 61mgSodium: 413mgFiber: 4gSugar: 3g
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