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This creamy, delicious artichoke dip is hot and cheesy baked with Parmesan and mozzarella cheese topped with golden breadcrumbs. Perfect appetizer with baked chips!

Artichoke Dip

This healthy Artichoke Dip tastes anything but light. It’s cheesy, creamy, and oh, so good. I make it lighter by swapping out among the mayo for Greek yogurt and it’s at all times a success. Really easy to make, and you possibly can easily prep this ahead for a celebration. Serve it hot straight from the oven with baked pita or tortilla chips. For more delicious dip recipes, try my Hot Spinach Artichoke Dip, Hot and Cheesy Crab and Artichoke Dip, and Hot Spinach Dip.

Just a little artichoke history

And for slightly history on artichokes, did you understand they’re considered one of the oldest foods known to humans? Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac, and girls were even banned from eating them within the sixteenth century. Well, it’s the twenty first century, so women, enjoy!

What’s artichoke dip product of?

• Artichokes: Drain one can of artichoke hearts (not marinated artichoke hearts)
• Shallots: Chop two tablespoons of shallots.
• Greek Yogurt: I used fat-free Greek yogurt for a creamy texture with fewer calories.
• Mayonnaise: Most recipes call for a cup mayonnaise, here I exploit much less and use light mayo as a substitute.
• Cheese: Parmigiano Reggiano and part-skim mozzarella
• Salt and Pepper for seasoning
• Breadcrumbs: In case you don’t have whole wheat breadcrumbs, regular will work.

How you can Make Artichoke Dip

• Food Processor: Coarsely chop the artichoke hearts and shallots in a small food processor.
• Mix all of the ingredients apart from the breadcrumbs in a medium mixing bowl. Pour the artichoke mixture right into a dish and top with breadcrumbs. I baked mine in these cute Le Creuset stoneware petite au gratin dishes, but any smaller ovenproof dish will work.
• Bake the dip in prepared baking dish at 400° for 20 to 25 minutes until hot, and the cheese is melted.
• Mircrowave: You too can microwave it partially covered about 3 minutes or until hot and melted, without the breadcrumbs.

What do you eat artichoke dip with?

I wish to serve this creamy dip with baked tortilla or pita chips, pretzels, crostini, baguette slices, toasted sour dough or pita wedges. It’s also good with any crackers, or for a lighter option, use veggies like celery, bell pepper and/or carrots.

Can I make artichoke dip the day before?

This easy artichoke dip is great to make ahead in case you’re serving it at a celebration. In case you’re feeding a crowd, double or triple the recipe and bake it in a bigger dish.

You possibly can make it sooner or later upfront without the breadcrumbs and store it within the refrigerator. The following day, add the breadcrumbs and bake. You possibly can either set it out on the counter half-hour before baking to come back to room temperature or bake it for an additional 5 minutes until heated through.

Variations and Suggestions

• Mayo: I feel the mayonnaise improves the feel and flavor of this artichoke dip. Nonetheless, in case you’re really not a fan, you possibly can swap it for light sour cream, cream cheese or more Greek yogurt.
• Shallots: Substitute red onion for shallots and/or garlic.
• Cheese: Swap Parmesan cheese for pecorino romano.
• Leftovers might be refrigerated as much as 4 days.

More Artichoke Recipes You’ll Love

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Yield: 10 servings

Serving Size: 1 /4 cup

• Preheat oven to 400F.

• In a small food processor, coarsely chop the artichoke hearts with the shallots.

• Mix artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl.

• Place in an oven-proof dish and top with breadcrumbs.

• Calmly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted.

• Serve immediately.

Last Step:

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Could be made sooner or later upfront without the breadcrumbs and stored within the refrigerator before baking. Add breadcrumbs before baking.
Makes about 2 1/2 cups.

Serving: 1 /4 cup, Calories: 73.7 kcal, Carbohydrates: 4.8 g, Protein: 4.5 g, Fat: 4 g, Fiber: 0.7 g