Hot Artichoke-Cheese Dip

16 Reviews
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Photo: Randy Mayor; Styling: Jan Gautro
Yield
12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
By Jeanne Thiel Kelley
September 2008
RECIPE BY Cooking Light

This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Ingredients

  • 2 garlic cloves
  • 1 green onion, cut into pieces
  • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 12 ounces frozen artichoke hearts, thawed and drained
  • Cooking spray
  • 24 (1/2-ounce) slices baguette, toasted

Nutritional Information

  • Calories 126
  • Caloriesfromfat 24%
  • Fat 3.4g
  • Satfat 1.3g
  • Monofat 0.6g
  • Polyfat 0.5g
  • Protein 5.1g
  • Carbohydrate 20.8g
  • Fiber 2.3g
  • Cholesterol 7mg
  • Iron 1.1mg
  • Sodium 334mg
  • Calcium 59mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

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Ratings & Reviews

seaside725's Review

liafinney
May 22, 2013
I wasn't crazy about this dip. It was kind of bland. I have gotten much better recipes on this site.

FaithCooks's Review

jamieandchris
November 29, 2012
N/A

Mleigh's Review

martinelackey
October 11, 2010
This was good and it couldn't be easier to make. My guests loved it! I also appreciate the fact that the recipe produces a reasonable amount.

martinelackey's Review

CindyH
December 29, 2009
Ok, so I haven't actually made this recipe. Though I would like to, but... let's substitute half and half for the reduced-calorie mayo. Because, let's face it, hot mayo is gross.

Lovestocook10's Review

weckyb
November 09, 2009
I made a number of variations of this wonderful dip before I came upon the right mix to make the flavors soar. In addition to the canned artichoke, parmesan and mayo, I add a cup of shredded jalapeno jack cheese and a tablespoon each of red and green Tabasco sauce. Sounds like a lot of hot, but with all that cheese and mayo, it is PERFECT!! Your guests will beg for more!

cjmelt76's Review

LynnieM
August 22, 2009
I used fat-free mayo, fat-free cream cheese and a can of drained artichoke hearts (couldn't find frozen). Served with pita chips and baguette - awesome and easy!

Kirkland's Review

seaside725
July 01, 2009
I always use the marinated artichokes - the big jar from Costco always sits in my fridge for this very reason! Great recipe !!

Denise4's Review

Kirkland
June 13, 2009
Needs a little zip - maybe more spices. Will probably not make again.

LynnieM's Review

Lovestocook10
April 02, 2009
Incredible! Followed recipe exactly except used pita chips instead of bread. Will make again and again!!

weckyb's Review

FaithCooks
March 27, 2009
I thought that this recipe was just ok. I made as directed except I put a bit less of the crushed red pepper, thinking it would be too spicy for some of my guests. Instead, it turned out a little bland and perhaps a bit too ookey.