Baked Artichoke And Cheese Dip Recipe

Name: Baked Artichoke And Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. unsalted butter; 1 c. coarsely chopped onion; 1 c. coarsely chopped red pepper; 1 tsp. minced fresh garlic; 3 Tbsp. all-purpose flour; 1 1/2 c. milk; 1 (3 oz.) pkg. cream cheese, softened; 2 c. (8 oz.) shredded Mozzarella cheese; 1/2 c. freshly grated Parmesan cheese; 1/2 c. chopped fresh parsley; 1/3 c. mayonnaise; 1/4 c. lemon juice; 1 (14 oz.) can artichoke hearts, drained and cut into 1/2-inch pieces; 1/2 tsp. coarsely ground pepper; 1 tsp. grated lemon peel; French bread or crackers

Servings: persons

1/4 c. unsalted butter
1 c. coarsely chopped onion
1 c. coarsely chopped red pepper
1 tsp. minced fresh garlic
3 Tbsp. all-purpose flour
1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. freshly grated Parmesan cheese
1/2 c. chopped fresh parsley
1/3 c. mayonnaise
1/4 c. lemon juice
1 (14 oz.) can artichoke hearts, drained and cut into 1/2-inch pieces
1/2 tsp. coarsely ground pepper
1 tsp. grated lemon peel
French bread or crackers

1
Heat oven to 375u00b0. In a 10-inch skillet, melt 1 tablespoon butter until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender, 1 to 2 minutes. In a 2-quart saucepan, melt remaining 3 tablespoons butter; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil, 2 to 3 minutes. Boil 1 minute. Remove from heat. Stir in cream cheese, Mozzarella cheese and Parmesan cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, pepper and lemon peel. Stir cheese mixture into sauted vegetables. Pour into shallow 1 1/2-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley. Serve with French bread or crackers.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 c. unsalted butter, 1 c. coarsely chopped onion, 1 c. coarsely chopped red pepper, 1 tsp. minced fresh garlic, and more.

Yes, Baked Artichoke And Cheese Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Artichoke And Cheese Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions