Junior League- Baked Artichoke Dip Recipe

Name: Junior League- Baked Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aioli Sauce; 1 egg yolks or 1 egg substitute; 2 teaspoons fresh lemon juice; 1 teaspoon minced garlic; 1/4 teaspoon Dijon mustard; 1 teaspoon kosher salt; 1/4 teaspoon chopped fresh parsley; white pepper; 3/4 cup extra-virgin olive oil; Artichoke Dip; 1/4 cup chopped onion; 1 teaspoon extra-virgin olive oil; 1 (14 ounce) drained can artichoke hearts; 2/3 cup freshly grated parmesan cheese; 2 tablespoons freshly grated asiago cheese; 2 tablespoons freshly grated romano cheese; 1/4 teaspoon minced garlic; 1/4 teaspoon white pepper; 1/4 teaspoon kosher salt; 2 teaspoons finely minced fresh basil

Servings: persons

Aioli Sauce
1 egg yolks or 1 egg substitute
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon chopped fresh parsley
white pepper
3/4 cup extra-virgin olive oil
Artichoke Dip
1/4 cup chopped onion
1 teaspoon extra-virgin olive oil
1 (14 ounce) drained can artichoke hearts
2/3 cup freshly grated parmesan cheese
2 tablespoons freshly grated asiago cheese
2 tablespoons freshly grated romano cheese
1/4 teaspoon minced garlic
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
2 teaspoons finely minced fresh basil

1
For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
2
For the dip, saute the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
3
Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.

587

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Aioli Sauce, 1 egg yolks or 1 egg substitute, 2 teaspoons fresh lemon juice, 1 teaspoon minced garlic, and more.

Yes, Junior League- 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.

That's it — enjoy your meal!

Junior League- Baked Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions