Hot Artichoke Dip

4 Reviews
ADD YOUR REVIEW
Photo: Jan Smith
Yield
12 servings (serving size: 1/3 cup)
By Lorrie Hulston Corvin
December 2005
RECIPE BY Cooking Light

Although initially served hot, this artichoke dip will stay delicious as it cools. A combination of canned beans gives the dip body and creamy texture, and minimizes the need for sour cream and mayonnaise. Serve with fresh vegetables (such as carrots and celery) and crackers.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 2 tablespoons chopped fresh parsley, divided
  • 3 garlic cloves, minced
  • Cooking spray

Nutritional Information

  • Calories 98
  • Caloriesfromfat 37%
  • Fat 4g
  • Satfat 2.2g
  • Monofat 0.9g
  • Polyfat 0.1g
  • Protein 5.8g
  • Carbohydrate 10.3g
  • Fiber 2.4g
  • Cholesterol 9mg
  • Iron 0.5mg
  • Sodium 488mg
  • Calcium 108mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.

Step 3

Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Hard to stop eating...

RenoTX
November 25, 2017
Made half the recipe since there were only 2 of us, but we nearly took down the whole thing! It was delicious! Great flavor, and like the recipe says, it really does hold up well as it cools. This will be it an excellent option when people will be grazing for hours. The only minor complaint by DH was that there weren't bits of artichoke chunks. I only pulsed it 14 times, but somehow all the artichokes got puréed. This is very fixable. I'd like to experiment with having a little more artichoke, although I know the beans are important for the creamy texture. If I do make the full recipe in the future, I will need to do it in my blender, because making half pretty well filled up my food processor.

AnnaRos's Review

stacylynn
January 10, 2010
I made this for my New Year's Eve party, and it was a winner. I had fresh dill on hand, which I thought worked beautifully with the artichokes, and provided more flavor than parsley. A dash of cayenne bumped it up as well. Served with baked pita chips, wedges of red pepper and baby carrots.

RenoTX's Review

veryslowcook
December 21, 2011
This dip is delicious. Made it for my family as a trial run for possible inclusion in a holiday buffet. Used lots of lemon and served with crudite. It was an instant hit, and it really does taste just as good at room temp. I even ate some of the leftovers cold out of the fridge and it was deliciuos. This will definitely be on our appetizer table for Christmas this year.

stacylynn's Review

AnnaRos
May 13, 2009
This is one of the best & easiest dips I've ever made. It always gets rave reviews when I take it to parties or potlucks. Serve with pita chips (Stacy's if you can find them).