Baked Artichoke Dip

Makes about 1 1/3 cups Servings

Ingredients

  • 5 tablespoons (packed) grated Romano cheese (about 1 ounce)
  • 3 tablespoons light mayonnaise
  • 3 tablespoons light sour cream
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
  • French-bread baguette slices, toasted

Recipe Preparation

  • Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. DO AHEAD Can be prepared 1 day ahead. Cover mixture and refrigerate.

  • Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).

  • Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

Recipe by Cafe Bliss Suttons Bay MIReviews Section

Recipe Summary

  • 3 cans (14 ounces each) artichoke hearts in water
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 teaspoons coarse salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 cup grated pecorino cheese (3 ounces)
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup fresh breadcrumbs
  • Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving

Remove leaves from 1 artichoke heart pat dry, and reserve. Thinly slice remaining artichokes pat dry.

Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.

Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.

Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.


Ingredients

    • 5 tablespoons (packed) grated Romano cheese (about 1 ounce)
    • 3 tablespoons light mayonnaise
    • 3 tablespoons light sour cream
    • 1/2 teaspoon dried marjoram
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon onion salt
    • 1/8 teaspoon garlic powder
    • 1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
    • 1/4 teaspoon paprika
    • French-bread baguette slices, toasted

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This sounds very creamy if not delicious thanks!!

LOVE artichoke but never tried it in a Dip looks delicious

Not sure about this, think it is the look. Maybe get someone to make it for me.

wow i haven’t really seen artichokes since i was young! great recipe

Thank you for sharing the recipe.

It’s a night for firsts! I’ve never had artichoke before, in my entire life. I’m about to try it though…..

Might give this a try might help break the artichoke stigma!

Lol! I’m one of those annoying people who ‘doesn’t like artichoke’… Never tried it. I have no idea why, really… It makes no sense… But I cannot bring myself to buy it. Thank you very much for sharing this. It looks like something I could make for a party, then ‘accidentally’ try! LOL!

Oh I know I “didn’t like” artichoke until I had this. Slimy awful stuff LOL

Hmmm I think I’d need to try someone else’s version of this first. Artichoke is one of those things that I have NEVER tried. Just the thought of it makes me go mmmm no. Up for trying someone else’s first though. I can be swayed.

I think it will be interesting though

Thought I was getting a recipe for the artichokes as a whole fresh vegetable. Nonetheless the dip sounds great.

Thanks for the recipe -do like a dip that people will rave about!

So simple to create a beautiful sauce.

Anything you can substitute the egg mayo with ? am not a fan of egg mayo….

this looks great with the crunchy top!

Mm, I’ve never tried this dip before. Sounds delicious! Love that it’s only 4 ingredients. Thanks for sharing!


Baked Artichoke Dip Recipe Perfect For The Super Bowl

Baked artichoke dip is the perfect appetizer for the Super Bowl and any other party for that matter..
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This delicious artichoke dip is easy to make. Hot out of the oven, it’s nice and bubbly and full of flavor..
We will be cooking the garlic in a little bit of olive oil to mellow out it’s flavor. The green chiles round out the flavor..
Serve this appetizer with pita chips, sour dough baguettes or even some fresh vegetables. It’s sure to be a winner..
Ingredients:
* 1 cup mayonnaise.
* 1 cup Parmesan cheese, grated.
* 1 can artichole hearts, not marinated in oil, drained.
* 1 can diced chilies (ortega brand) drained.
* 1 clove of garlic, minced, more if you like!
* 1 tsp olive oil.
Get the full written recipe here: http://www.cooking-mexican-recipes.com/artichoke_dip_recipe.html.
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Put it on everything!

I always regret not having made the artichoke dip while I'm at it. At least a double batch. There are just so many fantastic ways to use it. When you do more, you have a great component to apply it all on. Stop thinking of it as a dip and formulate it as a spread or a filling. Especially this version. Here are a few ideas to get you started.

  • Smeared over good pizza batter before baking. I especially love this for a spring-summer pizza with ingredients like fava beans, asparagus, and artichoke hearts. Brush with some great pesto or citrus paste just before serving.
  • Use leftovers as dumpling or ravioli filling.
  • Dabbed on hot baked potatoes or baked sweet potatoes. To finish off, something particularly crispy like fried shallots, sesame seeds or roasted almonds.
  • Seems obvious but worth saying it makes an incredible panini or sandwich spread. Even better on your veggie burger.
  • Taco night! Slathering a homemade tortilla just before adding your other fillings is a nice touch.
  • It is an excellent substitute for ricotta in filled bowls. Or you could go halfway and half. Throw in some citrus peel while you're at it.
  • Open up your devilish egg game! Stir any leftover dip into your devil egg filling, it's an unexpected twist on classic devil eggs.
  • Use it as a slather on bruschetta. Top with lots of chives and pine nuts.


Baked Artichoke and Spinach Dip

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Bacon, along with brie, Monterey Jack, and Parmesan cheeses flavor this delicious baked artichoke and spinach dip. Serve with plenty of chips—pita, tortilla, and/or bagel—for dipping.

Tips for Christmas

Instructions

  1. 1 Heat the oven to 350°F and arrange a rack in the middle. Lightly butter a 9-inch round, oven-safe serving dish and set aside.
  2. 2 Bring a medium pot of water to the boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
  3. 3 In a medium pan, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
  4. 4 Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
  5. 5 Add the cooked spinach and lemon juice and stir to incorporate. Add the brie and Jack cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Serve immediately.

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Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.


Cheesy Baked Artichoke Dip

This creamy baked dip cooked in Ooni’s cast iron Skillet combines silky artichoke, melted mozzarella and a crunchy breadcrumb topping – get ready for the cheese pull of your dreams! Layering the mozzarella through the artichoke mix means you’ll get even, melted pockets of gooey cheese once the dip is cooked in your Ooni.

Ingredients
Serves 4 as an appetizer or side dish

For the dip
2 x 14oz (400g) cans of artichokes in brine, drained
3 cloves of garlic, crushed
2 scallions (spring onions), chopped
3.5oz (100g) mozzarella
1 tbsp thyme leaves
1 tbsp flat leaf parsley
Scant 1 cup (200ml) mayonnaise
½ cup (150ml) sour cream
Juice of 1 lemon
9oz (250g) parmesan, grated
9oz (250g) shredded mozzarella
Salt & pepper
3.5oz (100g) Panko breadcrumbs
Olive oil

For the pizza
5.6oz (160g) ball of Ooni’s Classic Pizza Dough
2 sprigs rosemary, leaves removed
2 tbsp olive oil
Sea salt, to taste

Method
Preheat your Ooni pizza oven to 356°F (180°C). You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.

Place your Skillet inside the oven to warm up.

In a food processor, blend the artichokes, garlic, scallions, mozzarella, herbs, mayonnaise, sour cream and lemon juice together until smooth. Add the Parmesan and blend again. Season with salt and pepper to taste and give the mixture a final pulse.

Once your Skillet is warm, remove it from the oven. Add a third of the artichoke mixture into the pan, spreading it evenly. Sprinkle with a generous layer of the shredded mozzarella. Repeat the layering of the artichoke mixture and mozzarella twice more. Top with the breadcrumbs, any remaining Parmesan, and a drizzle of olive oil.

Place the Skillet inside your Ooni, and bake for 15 minutes, or until the breadcrumb topping is toasted and golden brown. Be sure to watch the dip while it cooks, as you don’t want the crust to burn. You’re aiming for the dip to be warm, not boiling (otherwise the oil will split from the artichoke mixture) and for the cheese to be just melted. If needed, take a spoonful of dip form the edge of the Skillet to test the dip is at the right consistency and temperature.

Remove from the oven and allow to cool a little. While the dip is cooling, prep the rosemary pizza.

Fire up your oven to a high temperature. Aim for 932˚F (500˚C) on the stone baking board inside.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Press the rosemary into the pizza base, drizzle over the olive oil and season with the salt to taste.

Slide the pizza off the peel and into your Ooni, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Slice it up and serve alongside the warm baked artichoke dip.

Cheesy Baked Artichoke Dip Recipe

This creamy baked dip cooked in Ooni’s cast iron Skillet combines silky artichoke, melted mozzarella and a crunchy breadcrumb topping – get ready for the cheese pull of your dreams!