Artichoke Dip Recipe
User Reviews
5.0
21 reviews
Excellent
Artichoke Dip Recipe
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Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it's gone!
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Ingredients
- 1 can artichoke hearts, drained 14 ounce
- 1 cup mayonnaise
- 8 ounce cream cheese softened
- 2 cups shredded Mozzarella cheese
- 4 cloves garlic pressed
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup Parmesan Cheese divided
Instructions
- Preheat oven to 350°F.
- Chop artichoke hearts into small, diced pieces. In a mixing bowl, combine artichokes, mayonnaise, cream cheese, mozzarella, garlic, lemon zest, salt and pepper, and 1/4 cup parmesan cheese.
- Once everything is well blended, spread in an 8-inch baking dish (or a 10 inch cast iron skillet). Sprinkle remaining 1/4 cup parmesan cheese over top of dip.
- Bake for 25-30 minutes, until bubbly and browned. ENJOY.
Notes
- Serve with triscuits, crackers, or bread!
- Baked artichoke dip will last about 4 days in the refrigerator, if stored properly in an airtight container.
- You can freeze leftover artichoke dip in an airtight freezer safe container for up to 30 days. Thaw in refrigerator overnight.
- You can use a low fat mayonnaise and cream cheese to lighten up artichoke dip. Just note that it won’t have the same creamy flavor.
Nutrition Information
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Calories
304kcal
(15%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
17g
Cholesterol
48mg
(16%)
Sodium
450mg
(19%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 48mg | 16% |
| Sodium | 450mg | 19% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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