Roasted Garlic and Artichoke Dip
This over-the-top cheesy and garlicky roasted artichoke dip is so good! It could easily be your new favorite thing. It’s an excellent appetizer, so be sure to bring it to your next dinner party or family gathering. Then everyone will have something else to talk about rather than why you still aren’t married. Yes, it’s that good!
Although this dip takes a little bit longer to make than other dips like it, I think it’s worth it to get that roasted artichoke flavor. I love the different layer of flavors that come out when you roast vegetables, and this recipe is no different. There’s so much flavor in this dip due to the roasting of the artichokes. If you’re pressed for time, you can omit the roasting, but if you can, I definitely recommend doing it.
Ingredients
- Artichoke hearts I used the artichoke hearts in a can, but you could roast a fresh artichoke and use that instead.
- Cheese I used a Parmesan/Asiago/Romano mixture.
- Cream Cheese make sure it’s room temperature or it won’t mix up well.
- Mayonnaise
- Sour Cream
- Garlic Roasted garlic is such a flavor booster in this recipe.
- Lemon A squeeze of lemon juice is all you’ll need to brighten up the flavors and add a bit of tang.
- Olive oil For roasting the artichokes and garlic.
- Cumin I love a bit of cumin to add some depth of flavor to a dish.
- Red Pepper flakes If you like a bit of heat, add red pepper flakes. Otherwise, you can omit them.
Additions and Substitutions
- You can sub the parmesan cheese mixture for a different cheese combo such as mozzarella cheese and white cheddar. Maybe you have another favorite cheese combination you would like to try with this dip. Go ahead and try it!
- You can make this dip a bit healthier by subbing plain Greek yogurt for the sour cream, and you can use low-fat cream cheese in place of regular cream cheese.
- You can add chopped spinach to this dip as well. Just add a cup of spinach in when you add the artichoke hearts and mix well to combine.
How To Make Garlic Roasted Artichoke Dip
Step One Preheat oven to 400. Drain the can of artichokes and roughly chop them up. Spread on a tinfoil-lined baking sheet and sprinkle with olive oil. Add four large cloves of garlic. Roast in the oven for 20 minutes. Set aside to cool when done. Reduce the oven temperature to 350 F as you will be baking the artichoke dip in the oven.
Step Two In a large bowl, using a electric hand mixer or stand mixer, beat the room temperature cream cheese until smooth. Beat in the mayonnaise and sour cream. Beat in the lemon juice, cumin, red pepper flakes, and salt and pepper. The garlic should be soft enough to mash with a fork. I roughly chopped the garlic and used the hand mixer to mix it into the dip. With a spoon, mix in the artichoke and cheese; reserve about a quarter cup of the cheese.
Step Three Add the mixture to a small sized cast iron pan or baking dish. I used a six inch cast iron pan. Sprinkle the reserved cheese on top. Place on a baking sheet on the middle rack in the preheated oven and bake for 25 minutes.
Step Four After 25 minutes, the dip will be nice and bubbly and the cheese will be golden brown. Remove from the oven and admire your work. Let rest for 5 minutes before digging in. Unlike revenge, this dish is best served hot. Maybe after serving this dish, revenge will be unnecessary.
Step Five Serve with pita chips, tortilla chips, or fresh veggies. This would also go well with my Homemade Cuban Bread or my Easy Focaccia Bread. I could even eat it plain!
Other Recipes To Try
If you love cheese as much as I do, then you’ll be happy to know that I have other ‘cheesy’ recipes I think you would enjoy. First off is my Easy Whipped Feta Dip. It’s as easy to make as it is cheesy, and good. A great dip for any party or family gathering. Another one of my favorite cheesy and easy to make appetizers is my Easy Baked Brie with Garlic and Shallots. A perfect New Year’s appetizer. Another dip I love is my Easy Cast Iron Buffalo Chicken Dip. Perfect for any occasion where you need something quick and delicious that everyone will love. You can’t go wrong with my Fig Jam and Pistachio Baked Brie.
Why I Love This Recipe
How does it taste? The melty cheese, the smoky flavor, the garlic! Mmm, a true lesson in deliciousness!
How does it smell? I mean, wonderful! How could garlic and cheese not smell delicious?!
Is it easy to make? This dip is easy to make, it may very well become your new favorite dip. A perfect dip to make for your next work party.
Would I make it again? I would absolutely make it again! It’s easy, it’s delicious, and everyone loves it. It’s the perfect appetizer.
Frequently Asked Questions
Store artichoke dip in an airtight container in the fridge for up to four days.
I do not recommend freezing this artichoke dip. It will not be appetizing after thawing out.
Do not use whipped cream cheese in this recipe. Whipped cream cheese becomes watery when heated due to how it’s made. It will make the finished dish too watery, ruining the consistency and taste.
Roasted Garlic Artichoke Dip
Ingredients
- 14 ounces artichoke hearts
- 8 ounces Parmesan/Romano/Asiago mixture
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cumin
Instructions
- Preheat the oven to 400 F. Line a sheet pan with tinfoil. Chop the artichoke hearts into smaller pieces and spread on the sheet pan. Peel 4 garlic cloves and place on the sheet pan with the artichokes. Sprinkle 1 tablespoon of olive oil over the artichokes. Roast in the oven for 20 minutes. Once they are done roasting, lower the heat to 350 F.
- While the artichokes are roasting, cream the softened cream cheese till it is smooth. Add in the 1/4 cup of sour cream and 1/4 cup of mayonnaise and beat until smooth, about 30 seconds. Add the 1/2 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/2 teaspoon each of salt and pepper, and 1 tablespoon lemon juice and beat until smooth, about 30 seconds.
- Once the artichokes are done roasting, add them to the cream cheese mixture along with the cheese (reserve a 1/4 cup for the topping). Mix until fully incorporated.
- Add the mixture to an oven-safe dish or cast iron pan. Sprinkle 1/4 cup of the cheese on top. Place in the middle rack on a baking sheet. Bake for 25 minutes.
- Remove from oven and let rest for 5 minutes before digging in. Serve with pita chips, crusty bread, vegetables, or just dig right in and eat in by itself. It's that good.
Notes
- Store in an airtight container in the fridge for up to five days.
- I do not recommend freezing this dip.
- You can use any type of cheese you want, though I prefer the parmesan/asiago/romano mix I use in this recipe.
- Can substitute low-fat cream cheese for regular cream cheese, and Greek yogurt for sour cream in this recipe.
Nutrition
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