Baked Artichoke Dip Recipe

Name: Baked Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 Oz. Size) Artichoke Hearts, Packed In Water; 1 whole Shallot, Chopped Fine; 1/2 cups Sour Cream; 1/2 cups Mayonnaise; 1 teaspoon Lemon Zest; 1 Tablespoon Lemon Juice, Freshly Squeezed; 2 cloves Garlic, Minced; 1 cup Parmesan Cheese, Freshly Grated; 1 pinch Coarse Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

2 cans (14 Oz. Size) Artichoke Hearts, Packed In Water
1 whole Shallot, Chopped Fine
1/2 cups Sour Cream
1/2 cups Mayonnaise
1 teaspoon Lemon Zest
1 Tablespoon Lemon Juice, Freshly Squeezed
2 cloves Garlic, Minced
1 cup Parmesan Cheese, Freshly Grated
1 pinch Coarse Salt
1/2 teaspoons Freshly Ground Black Pepper

1
Preheat oven to 400 degrees F, and butter a small shallow baking dish.
2
Drain the artichokes and gently squeeze to release excess water.
3
Coarsely chop and set aside.
4
Finely chop the shallot and set aside.
5
Combine the sour cream, mayonnaise, lemon zest and juice, minced garlic, and parmesan cheese.
6
Mix well and then add the salt, shallot and artichoke hearts.
7
Mix gently until combined and add black pepper.
8
Transfer mixture to prepared baking dish.
9
Smooth top and bake for 25 30 minutes until top is lightly browned and bubbling.
10
This can be prepared ahead and refrigerated until needed.
11
If you do this, just set out on counter 1 hour, then bake as instructed.
12
And then manja, manja!

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cans (14 Oz. Size) Artichoke Hearts, Packed In Water, 1 whole Shallot, Chopped Fine, 1/2 cups Sour Cream, 1/2 cups Mayonnaise, and more.

Yes, Baked Artichoke 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.

Baked Artichoke Dip

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