0 from 36 votes
Four Cheese Baked Artichoke Dip
This bubbly hot artichoke dip yields 4 cups of party-ready deliciousness!
Prep Time
8 mins
Cook Time
8 mins
Total Time
28 mins
Servings: 16 servings
Calories: 98 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 12-14 oz. can/jar marinated artichoke hearts
- 8 ounce block cream cheese, softened
- 1 cup plain Greek yogurt or quality mayo (see notes)
- ½ or 1 cup grated Parmesan cheese
- ½ cup grated gruyere cheese
- ½ cup grated fontina cheese
- ½ tsp Worcestershire sauce (optional)
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- ⅛ tsp black pepper
- ¼ cup chopped green onion
TASTY EXTRAS
- celery sticks for dipping
- 2-3 TBSP homemade or store-bought gluten-free Italian-seasoned breadcrumbs toasted
- extra green onion or parsley 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!
Cup of Yum
Notes
- Hot artichoke dip is typically made with mayonnaise. You can use half mayo + half yogurt or opt for all yogurt in place of the traditional mayo. Half sour cream + half mayo or half sour cream + half yogurt also works great here and we've had it every which way. Skip reduced fat or fat-free dairy here keep the dip creamy and luscious since it melts evenly and stays together like a dream.
- I used marinated artichoke hearts but regular shall work too!
- See post below for more cheese options for this dip. 1 cup Gruyere or 1 cup Fontina may be used in place of half of each if desired for a 3 cheese artichoke dip.
- Follow steps 1-4, then cover bowl and place in fridge until ready to bake/serve. Bring to room temperature (will take longer if baked straight from fridge) and bake for 25 minutes at 350 F or until hot and bubbly. Extra cheese may be sprinkled on top before baking if desired. Dip is best served freshly baked.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed with choice of dippers and enjoy!
Nutrition Information
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%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 98
% 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.