It’s creamy, delicious Artichoke dip is hot and cheesy, baked with parmesan and mozzarella cheese, topped with golden breadcrumbs. Perfect appetizer with baked chips!
This healthy artichoke dip tastes anything but light. It’s cheesy, creamy and oh so good. I make it lighter by swapping out some mayonnaise for Greek yogurt and it’s always a hit. So easy to make, you can easily prep it for a party. Serve hot straight from the oven with baked pita or tortilla chips. For more delicious dip recipes, try my Spicy Spinach Artichoke Dip, Spicy and Cheesy Shrimp and Artichoke Dip, and Spicy Spinach Dip.
A little artichoke story
And to learn a bit of history about artichokes, did you know that they are one of the oldest foods known to man? The ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac, and by the 16th century women were even forbidden to eat them. Well, it’s the 21st century, so, ladies, enjoy!
What is artichoke dip made of?
- Artichokes: Drain a can of artichoke hearts (non-marinated artichoke hearts)
- shallots: Chop two tablespoons of shallots.
- Greek yogurt: I used non-fat Greek yogurt for a creamy texture with fewer calories.
- Mayonnaise: Most recipes call for a cup of mayonnaise, here I use a lot less and use light mayonnaise instead.
- Cheese: Parmigiano Reggiano and semi-skimmed mozzarella
- salt and pepper For seasoning
- breadcrumbs: If you don’t have whole wheat breadcrumbs, regular bread will do.
How to make artichoke dip
- food processor: In a small food processor, coarsely chop the artichoke hearts and shallots.
- Mix all ingredients In a medium mixing bowl, mix together except for the breadcrumbs. Place the artichoke mixture in a bowl and sprinkle with breadcrumbs. I baked mine in these sweet cookies Le Creuset Stoneware Petite Gratin dishes, but any smaller ovenproof dish will do.
- Bake the dip Heat in prepared casserole dish at 400°C for 20-25 minutes until cheese is melted.
- Microwave: You can also microwave it, partially covered, until hot and melted, without the breadcrumbs, about 3 minutes.
What do you eat artichoke dip for?
I like to serve this creamy dip with baked tortilla or pita chips, pretzels, crostini, baguette slices, toasted sourdough, or pita wedges. Also goes well with crackers, or add veggies like celery, peppers and/or carrots for a lighter twist.
Can I make artichoke dip the day before?
This easy artichoke dip is great to make ahead if you’re serving it at a party. If you’re hosting a large crowd, double or triple the amount of the recipe and bake in a larger bowl.
You can make it a day ahead without the breadcrumbs and store it in the fridge. The next day add the breadcrumbs and bake. You can either set it out on the counter 30 minutes before baking to allow it to come to room temperature, or bake it for an additional 5 minutes until heated through.
Variations and Tips
- Mayo: I think the mayonnaise enhances the texture and flavor of this artichoke dip. However, if you’re really not a fan, you can substitute light sour cream, cream cheese, or more Greek yogurt.
- shallots: Substitute red onions for shallots and/or garlic.
- Cheese: Swap Parmesan cheese for Pecorino Romano.
- Leftovers can be stored in the fridge for up to 4 days.
More Artichoke Recipes You’ll Love
Yield: 10 portions
Serving size: 1 /4 cup
Preheat oven to 400F.
In a small food processor, coarsely chop the artichoke hearts with the shallots.
In a medium bowl, combine the artichokes, yogurt, mayonnaise, Parmesan cheese, mozzarella, salt, and pepper.
Place in an ovenproof dish and sprinkle with breadcrumbs.
Lightly drizzle the crumbs with olive oil, then bake at 400ºC for 20-25 minutes until hot and the cheese is melted.
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Makes about 2 1/2 cups.
Portion: 1 /4 cup, Calories: 73.7 kcal, Carbohydrates: 4.8 G, Protein: 4.5 G, Fat: 4 G, Fiber: 0.7 G