Four Cheese Baked Artichoke Dip
User Reviews
5
Four Cheese Baked Artichoke Dip
Description
This dip starts by chopping marinated artichoke hearts and blending them with softened cream cheese and plain Greek yogurt or mayonnaise for a creamy texture. It incorporates grated Parmesan, Gruyere, and Fontina cheeses, providing depth and melting quality. Additional flavor is added with Worcestershire sauce, garlic powder, red pepper flakes, salt, and black pepper, topped with chopped green onions.
The mixture is baked at 350°F until hot and bubbly, developing a golden hue if sprinkled with Italian-seasoned gluten-free toasted breadcrumbs. The warm, creamy dip pairs well with celery sticks, gluten-free crackers, or other dippers, offering a blend of tanginess, savory cheese, and subtle spice.
Variations include substituting different cheeses for a three-cheese version or adjusting the creamy base by using combinations of sour cream, mayonnaise, and yogurt. The dip can be prepared ahead and baked when ready, serving best fresh from the oven to enjoy the melty texture and fresh flavors.
Ingredients
- 1 marinated artichoke hearts 12-14 oz. can or jar
- 8 ounce cream cheese block, softened
- 1 cup plain Greek yogurt see notes, or quality mayonnaise
- ½ Parmesan Cheese grated; 1 cup
- ½ cup gruyere cheese grated
- ½ cup fontina cheese grated
- ½ tsp Worcestershire sauce (optional)
- ½ tsp garlic powder
- ¼ tsp red pepper flakes crushed
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ cup green onion chopped
TASTY EXTRAS
- celery sticks; for dipping
- 2-3 TBSP Italian-seasoned gluten-free breadcrumbs toasted, homemade or store-bought
- green onion or parsley; extra; to garnish
Instructions
- Pre-heat oven to 350 degrees F.
- Drain and chop artichokes.
- In a large bowl, beat cream cheese with an electric hand mixer or simply employ some serious elbow grease to mix well until smooth.
- Stir in yogurt or mayo, then add remaining ingredients and mix well.
- Transfer dip to a shallow baking dish or small casserole pan and bake on center rack for 20-25 minutes until hot and bubbly.
- If adding optional GF Italian breadcrumbs, toast them on a skillet while your dip bakes. Once golden, set aside for sprinkling on the piping hot dip. Green onion or parsley may be added as a colorful garnish if desired.
- Dive in with a pile of your favorite GF Crunchmaster crackers!
Notes
- Use full-fat dairy ingredients to maintain creaminess and proper melting.
- Marinated artichoke hearts are ideal, but regular artichoke hearts are a workable substitute.
- You can prepare the dip ahead, refrigerate covered, and bake when desired; allow warmed dip to reach room temperature before serving.
- Optional toasted Italian-seasoned gluten-free breadcrumbs add a crunchy topping.
- Fresh green onion or parsley garnish adds color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 163mg | 7% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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