This is the perfect appetizer recipe for your upcoming holiday gatherings. This dip is creamy and overflowing with flavor. It is ooey-gooey cheesy goodness and extremely addictive. This is not your ordinary artichoke dip, it is bursting with pungent roasted garlic and melty cheese.
We are all about the dips at my house! Our Christmas Eve dinner tradition is preparing a spread of appetizers and dips to munch on all evening while we watch movies and hang out. All in all it is a wonderful night and our favorite way to eat. And this Artichoke Roasted Garlic Dip is a regular on our menu and always a crowd pleaser!
My family does not shy away from garlic. We are the opposite of vampires. I think we may even be immune to garlic. I’m pretty sure there is no such thing as too much garlic. Just to prove it I have added a boat load of garlic to many recipes: Lemon Garlic Pasta, Mushroom and Roasted Garlic Quinoa and 40 Clove Garlic Chicken Dip. I have even flirted with the idea of making a roasted garlic ice cream . . . I stopped myself. lol
Like I said, can you ever have too much garlic!?!?!
Click this link: How To Roast Garlic – for full instructions and photo tutorial.
Artichoke and Roasted Garlic Dip
Ingredients
- 2 heads of Roasted Garlic*
- 6 oz Frozen Artichoke Hearts
- 4 oz Cream Cheese
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1/2 tsp Cracked Pepper
- 1½ cups Shredded Cheese Blend**
Instructions
- First you will need to roast your garlic. See the How To Roast Garlic link below this recipe.
- Preheat oven to 350°
- Mash roasted garlic cloves with a fork until it becomes a thick paste.
- Thaw and drain the frozen artichoke hearts.
- Make sure you remove as much liquid as possible then chop artichokes into small pieces.
- Reserve 1/2 cup of the shredded cheese blend, put to the side.
- Mix all other ingredients together thoroughly and place into the desired baking dish.
- Top with the remaining 1/2 cup of shredded cheese.
- I also added a little more cracked pepper and an artichoke heart to garnish.
- Bake at 350 degrees for 25-30 minutes then broil for 3-5 minutes until the top is bubbly and brown.
Recipe Notes
*If you are timid about garlic, use only one head of roasted garlic.
**You don’t need this exact cheese blend but something similar with melty cheeses.
This recipe makes approximately 3 cups of dip.
If you are preparing this for a large group I suggest doubling the recipe.
I used the Trader Joes cheese blend (Asiago, Fontina, Parmesan and Mild Provolone) but mozzarella works just fine too
And there it is, just look at that ooey-gooey, creamy, cheesy deliciousness!
Cheesy Texas Trash Dip by FoodieCrush
Mexican Street Corn Dip by The Food Charlatan
Now it is time to Grub, Nibble & Nosh! It is best while hot, so make sure you dig in quick because it won’t last long.
Serve with your favorite bread or crackers and Enjoy.
Feel free to leave a question/comment or email me directly at wonkywonderful@gmail.com
6
Can you use ca.
nned artichoke hearts? I can’t seem to find frozen
Yes, I’m sure canned artichoke hearts would work. Just make sure they are not marinated artichoke hearts because I’m not sure how that would turn out. Enjoy!
Trader Joe’s sells frozen artichoke hearts.
That’s where I get my frozen artichoke hearts!
I found frozen artichokes at Super Target. I had never seen them before! I haven’t made this dip yep but can’t wait to try it!
This looks awesome. And I had to laugh when I (just now) dug out my original art dip recipe from the ’80s that I shoveled into my face with Rye Krisp. It’s simply artichoke hearts, mayonnaise and Parmesan cheese.
Just the cheese mix shows hour our tastes have changed over the years! More complicated flavor profiles.
Thanks again for sharing your experiment.
Hey, I wouldn’t turn down an artichoke-mayo-parmesan dip! But, the roasted garlic in this dip is Ahhh-Mazing! Thanks for stopping by Garrick 🙂
Holy moly. I love a good artichoke dip but have never had one with roasted garlic. This looks sooooooooooooooooooo good.
Thanks Des! You definitely need to add some roasted garlic next time … It is AhhhMazing! Have a great week 🙂
You see so many spinach and artichoke dip recipes that you forget you can do other things with artichoke than douse it in spinach! Ha. 🙂 This dip looks amazing!!! Also, if you’re looking for a new Tuesday party I run Tasty Tuesdays and every post gets pinned! Here’s this week’s party if you’d like to link up: http://anyonitanibbles.blogspot.co.uk/2013/09/tasty-tuesdays-26.html
Yum! I love, love, love garlic and this dip just looks amazing! I can’t wait ti try this:)
Thanks Shannon! I hope you enjoy it!
OMG…I am thinking a yummy appetizer before the turkey and trimmings! Better triple this puppy, cuz I will clean house on 1/3 of this yumminess BEFORE it leaves the house!!!!!
PS…I pinned this yumminess and I am so grateful for people like you!!!!
You got that right! Once you smell this garlicky deliciousness you will need to dig in immediately! Thanks for pinning and for the kind words 🙂
Delicious! This is absolutely my new go to artichoke dip recipe. Thanks.
Thanks Maren! I don’t make this dip much anymore because I cannot stop myself from eating the entire batch!
Sounds so good. I’m making it now. My question is can I use plain sugar free yogurt in place of Greek yogurt?
Sorry I wasn’t able to respond sooner. I’m sure you have already made this and figured out if it works or not. I have never tried regular yogurt. I imagine it wouldn’t change the flavor much but the consistency may be a bit thinner. Happy Holidays!
Using the unsweetened yogurt worked just fine. The dip was devoured in 15 minutes and I doubled the recipe. Will make this again. It was a hit! Thank you.
Good to know, Kitty! I’m glad it worked out and that you enjoyed the recipe. Happy New Year!
Just found your “Ahhh-mazing” recipe and after I get the ingredients (today) I’ll be making it! Since it’s just hubby and me, we might end up having it for dinner :o) Just one question…Is the cheese blend something that comes all mixed together? I’ve never seen that combination and I’m going to the store today so thought I’d ask in the hopes you see this soon. Thanks for your experiment!!!
Hi Ruth! Yes, the shredded cheese blend comes mixed together. I usually buy mine at Trader Joe’s. But you can find a 4 cheese Italian blend at most grocery stores right next to all of the other bags of shredded cheese. This dip is always a HUGE hit with my family and friends. Enjoy!
That looks really good.
Thanks Farid! It is a family favorite!
If this tastes as delicious hot as it does unbaked….WOW! I took a few liberties with your recipe. I used one head roasted garlic since it’s such a small amount. I also used marinated artichokes and added a bit of the oil to the cheese, yogurt, mayo, garlic mixture. I sprinkled a little Penzy’s Greek seasoning into it. I didn’t use as much cheese as called for in the recipe. What I tasted after mixing it up was delicious! This was a great base for me to start from. Thanks for sharing.
Vicky
Hi Vicky! Your version sounds delicious! I hope you enjoyed it as much as I do 😀
Everyone loved it! The bowl was scraped clean. I think I will use two heads of garlic next time. Thanks for sharing this recipe. It’s pinned.
Vicky
Awesome! I’m always in for more garlic 😀
can this be assembled the night before and then baked? Have you tried that? I’m making it for thanksgiving appetizer but not sure I will have time to assemble. Thanks!
Hi Vanessa! I have not tried that. But, I think the dip will be fine if it is prepared the night before. Enjoy!
I have two questions. Can I put spinach in itwhat it take from the recipe? & do I have to use frozen artichoke hearts?
love this recipe can’t wait to try it
Thanks!
Yes, spinach will work. Just make sure it is completely drained. I have only used frozen artichoke hearts. But, some readers have commented that they used marinated artichokes and enjoyed it.
Hi Nicole,
I’m looking forward to making this for the first tiime and taking it to a casual Christmas gathering that will have about 20 people. My question for you is how much dip does this make? Will I need to double the recipe? Also, your photos looks fabulous and I’d like to buy an attractive dish that is sized properly for the recipe. Can you tell me what size of dish you used for the photo and was this just one quantity of the recipe that was pictured?
Thanks a lot!
I cook mine in a 27 ounce baking dish and that holds the entire amount of dip that this recipe yields. I would recommend doubling the recipe for 20 people. This dip usually goes fast!
I’m planning on making this tomorrow for our family Christmas. I’m going to have to skip the oven and put it in the crock pot. I was just wondering if anyone had tried that method? It sounds amazing and I hope the crock pot method does it justice!
I haven’t tried the corckpot. But, I’m sure it will work. You just won’t get that bubbly browned top. Enjoy!
I made it in the crock pot this weekend and it was delicious! Everyone loved it. Thank you for the recipe. I will definitely be making this again in the future!
Ok so when I found this recipe I was like ‘lick the bowl clean? I don’t know….’ Well, I just made it for the first time and YEP. Licked the bowl! It’s in the oven now. I cannot wait to eat it. Om nom nom. Happy holidays!
Haha! Glad you enjoyed 😀
So delicious! Thanks for sharing!
Thank you for this recipe. I am actually a teacher with a school garden with artichokes and garlic ready to be used. The kids are going to make this for their fathers for father’s day and put it in a jar. I have plenty of garlic growing and ready but not enough artichokes in the garden. I really would like to use partial fresh artichokes the kids are so proud of and the frozen. Does anyone see this being okay? Thank you all for your thoughts. I appreciate it. The kids will make this next week.
Hi Jessica! Fresh artichoke hearts should work fine. Just make sure to precook them (boil, stem or grill). Enjoy!
Heyya.. I really would like to use partial fresh artichokes the kids are so proud of and the frozen. Does anyone see this being okay? Thank you all for your thoughts. I appreciate it.The bowl was scraped clean. I think I will use two heads of garlic next time. Thanks for sharing this recipe.. 🙂
I think fresh artichoke hearts will be fine. You may want to steam or boil them first so that they are nice and soft. 🙂
I simply cannot WAIT to try this! A few conversions will need to be made because I’m in Australia, and we don’t have frozen artichokes or that cheese, but I’m assuming jarred artichoke hearts and a blend of perhaps havarti, parmesan, sharp cheddar, and perhaps some gruyere may work nicely? Am I safe to assume whole-egg mayonnaise was used? I might make three batches… one for me, and a double batch for me for later. Hahaha.
Hi Amanda! Some readers have substituted jarred artichokes and said that it worked great. Whatever melty cheeses you prefer should be fine. As far as the whole egg mayo … I’m not sure what that means. Maybe we have different terms here in the U.S. The mayo was definitely full fat if that is what you mean. Enjoy 😀
I just made this dip for a New Year’s Eve party and it turned out so yummy. The only thing I did differently is I did not have any plain Greek yogurt but I did have a garlic and dill Greek yogurt dip. I also used canned hearts. The flavors with the roasted garlic, the dill Greek dip, the canned hearts and the cream cheese, oh my, so good. Thank you so much for such a yummy recipe.
Awesome! Your version sounds wonderful. Happy New Year!
Amazing! I peeled the cloves and roasted them on the stove top with olive oil. Used some of the garlicky oil to coat pieces of naan that were baked along with the dip. Divine. Used sour cream instead of Greek yogurt but I can’t imagine it made much of a difference. Thanks for sharing!
Mmmm. Love the garlic oil coated naan idea!
Ohhhhh this sounds so delicious!
Hi, if I’m roasting the already-peeled garlic cloves that come in the resealable bag instead of heads of garlic, how many cloves (roughly) would that equal?
Typically a head of garlic has about 10 cloves 🙂
You do realize I’m artichoke dip obsessed, right?!
Me too! 😀
Hi there- can you list out the cheeses? It’s been a while since I have made this and I can’t remember which they are and maybe I am missing something but I didn’t see the cheese listed. Thanks!
I used the Trader Joes cheese blend (Asiago, Fontina, Parmesan and Mild Provolone) but mozzarella works just fine too 🙂
There is an ad that is right in the middle of your recipe, which does not allow you to print even using your print button. When you put into a reading pane, you don’t see the ingredients at all. You might want to fix.
Thank you for letting me know. I will contact my ad company and have them fix that 🙂