Baked Artichoke Dip

Every time I’ve had artichoke dip in a restaurant, I’ve gone home and tried to reproduce it. Unfortunately, most of the recipes out there are LOADED with mayonnaise. A little mayo is fine, but too much and it just takes over. Plus, when it’s cooked, it leaves a layer of oil over everything. Blech.

So I finally found a recipe online that didn’t predominantly feature mayo and I altered it (greatly) to my liking. Here’s what I ended up with. We think it’s a winner!

8 oz cream cheese (lowfat works here)
3/4 c sour cream
1/4 c mayonnaise
1/4 c grated Parmesan cheese
2 cloves garlic, coarsely chopped
2 c shredded mozzarella (I used gouda – mozz is hard to find)
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
12 oz jar of artichoke hearts, drained
2 T dried minced onion

Preheat oven to 350° F (176° C). In a food processor, combine first 5 ingredients and pulse on low until blended. Add in mozzarella, cayenne and black pepper until just distributed. Add artichokes and onion and pulse 5-6 times, until artichokes are coarsely chopped and distributed. Pour mixture into 9×9 (we used a ceramic loaf pan) and bake for 40-45 minutes or until bubbly and brown. Serve warm and spread on crackers or rye toast.

One thought on “Baked Artichoke Dip”

  1. Sarah

    To turn this into Spinach Artichoke Dip, add in half a package of frozen spinach, completely thawed and squeezed out, at the same time as the artichoke hearts.

What's your take on it?

This site uses Akismet to reduce spam. Learn how your comment data is processed.