Baked Artichoke & Cheese Dip

Serve this bubbling hot dip appetizer with pieces of crusty French bread.

20 min.prep time 45 min.total time
16 servings
5 1 Rating

Ingredients

1/4 cup LAND O LAKES® Butter
1 medium (1/2 cup) onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup freshly grated Parmesan cheese
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1 (3-ounce) package cream cheese
1/2 cup chopped fresh parsley
1/3 cup mayonnaise
1/4 cup lemon juice
1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces
1 teaspoon freshly grated lemon peel
1/2 teaspoon coarsely ground pepper
Crackers or French bread slices

Directions

Heat oven to 375°F. Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes).

Melt remaining 3 tablespoons butter in 3-quart saucepan; 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 Parmesan cheese, Mozzarella cheese and cream cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon peel and pepper. Add cooked onion mixture; mix lightly.

Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly.

To serve, sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.

Nutrition Facts (1 serving dip only)

Calories: 160

Fat: 13g

Cholesterol: 30mg

Sodium: 300mg

Carbohydrates: 6g

Dietary Fiber: <1g

Protein: 7g

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Recipe Comments & Reviews

5
I have made this recipe for a holiday party for over 10 years, and my guests always ask that I do it again the next year. I serve it hot in a chafing dish with French bread slices. I substitute 1/3 c Parmesan & 1/3 c. Asiago & 1/3 c. Romano for the 1/2 c. Parmesan in the recipe. Like many recipes, it tastes best on the second day.
Posted Dec 09 2008 by Juliette

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