Baked Artichoke & Cheese Dip

Baked Artichoke & Cheese Dip

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

20 min. prep time
16 servings
353 Ratings


1 small (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
1/2 cup freshly grated Parmesan cheese
10 (3/4-ounce) slices Land O Lakes® Provolone Cheese, quartered
1 (3-ounce) package cream cheese, softened
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 zest
1/2 teaspoon coarse ground pepper
Crackers or French bread slices


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, 1-2 minutes or until vegetables are crisply tender.

Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly. Stir in half & half. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat.

Stir in Parmesan cheese, provolone cheese and cream cheese until melted. Stir in 1/4 cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper. Add cooked onion mixture; mix lightly.

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

Sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.

Nutrition Facts (1 serving dip only)

Calories: 190

Fat: 15g

Cholesterol: 35mg

Sodium: 290mg

Carbohydrates: 6g

Dietary Fiber: 0g

Protein: 6g

Recipe #5729©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Notice how Half and Half is not listed in the ingredients but in the instructions!!
This is a great recipe! I have a hard time giving up the recipe.
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.

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