This creamy, scrumptious artichoke dip is scorching and tacky baked with Parmesan and mozzarella cheese topped with golden breadcrumbs. Good appetizer with baked chips!
Artichoke Dip
This wholesome Artichoke Dip tastes something however gentle. It’s tacky, creamy, and oh, so good. I make it lighter by swapping out among the mayo for Greek yogurt and it’s at all times successful. Really easy to make, and you’ll simply prep this forward for a celebration. Serve it scorching straight from the oven with baked pita or tortilla chips. For extra scrumptious dip recipes, attempt my Sizzling Spinach Artichoke Dip, Sizzling and Tacky Crab and Artichoke Dip, and Sizzling Spinach Dip.
A little bit artichoke historical past
And for somewhat historical past on artichokes, do you know they’re one of many oldest meals identified to people? Historic Greeks and Romans thought-about artichokes a delicacy and an aphrodisiac, and girls had been even banned from consuming them within the sixteenth century. Effectively, it’s the twenty first century, so girls, take pleasure in!
What’s artichoke dip made from?
- Artichokes: Drain one can of artichoke hearts (not marinated artichoke hearts)
- Shallots: Chop two tablespoons of shallots.
- Greek Yogurt: I used fat-free Greek yogurt for a creamy texture with fewer energy.
- Mayonnaise: Most recipes name for a cup mayonnaise, right here I exploit a lot much less and use gentle mayo as an alternative.
- Cheese: Parmigiano Reggiano and part-skim mozzarella
- Salt and Pepper for seasoning
- Breadcrumbs: In the event you don’t have entire wheat breadcrumbs, common will work.
Tips on how to Make Artichoke Dip
- Meals Processor: Coarsely chop the artichoke hearts and shallots in a small meals processor.
- Mix all of the substances apart from the breadcrumbs in a medium mixing bowl. Pour the artichoke combination right into a dish and prime with breadcrumbs. I baked mine in these lovable Le Creuset stoneware petite au gratin dishes, however any smaller ovenproof dish will work.
- Bake the dip in ready baking dish at 400° for 20 to 25 minutes till scorching, and the cheese is melted.
- Mircrowave: You may also microwave it partially coated about 3 minutes or till scorching and melted, with out the breadcrumbs.
What do you eat artichoke dip with?
I prefer to serve this creamy dip with baked tortilla or pita chips, pretzels, crostini, baguette slices, toasted bitter dough or pita wedges. It’s additionally good with any crackers, or for a lighter possibility, use veggies like celery, bell pepper and/or carrots.
Can I make artichoke dip the day earlier than?
This simple artichoke dip is nice to make forward in the event you’re serving it at a celebration. In the event you’re feeding a crowd, double or triple the recipe and bake it in a bigger dish.
You may make it in the future prematurely with out the breadcrumbs and retailer it within the fridge. The subsequent day, add the breadcrumbs and bake. You may both set it out on the counter half-hour earlier than baking to come back to room temperature or bake it for an additional 5 minutes till heated by way of.
Variations and Suggestions
- Mayo: I feel the mayonnaise improves the feel and taste of this artichoke dip. Nevertheless, in the event you’re actually not a fan, you may swap it for gentle bitter cream, cream cheese or extra Greek yogurt.
- Shallots: Substitute purple onion for shallots and/or garlic.
- Cheese: Swap Parmesan cheese for pecorino romano.
- Leftovers may be refrigerated as much as 4 days.
Extra Artichoke Recipes You’ll Love
Yield: 10 servings
Serving Measurement: 1 /4 cup
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Preheat oven to 400F.
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In a small meals processor, coarsely chop the artichoke hearts with the shallots.
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Mix artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl.
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Place in an oven-proof dish and prime with breadcrumbs.
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Flippantly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, till scorching and cheese is melted.
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Serve straight away.
Final Step:
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Makes about 2 1/2 cups.
Serving: 1 /4 cup, Energy: 73.7 kcal, Carbohydrates: 4.8 g, Protein: 4.5 g, Fats: 4 g, Fiber: 0.7 g
