Artichoke Dip Recipe
Artichoke and Roasted Garlic Dip
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.
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.
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
Nutrition Information
Yield 4 Serving Size gAmount Per Serving Calories 384Total Fat 32gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 76mgSodium 354mgCarbohydrates 9gFiber 3gSugar 3gProtein 16g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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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 🙂
What size dish do you recommend cooking the dip in?
I believe a 1 quart dish works best with this recipe.
I added spinach and put it in my cast iron skillet in the oven!! Oh my this is DELISH!!
Thank you, this is a winner