Baked Artichoke & Cheese Dip

Baked Artichoke & Cheese Dip
3 Reviews
Serve this bubbling hot dip appetizer with pieces of crusty French bread.
20 min
Prep Time
45 min
Total Time
16 servings


1/4 cup
Land O Lakes® Butter
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 1/2 cups
Land O Lakes® Half & Half
1/2 cup
freshly grated Parmesan cheese
10 (3/4-ounce) slices
Land O Lakes® Provolone Cheese, quartered
3 ounces
cream cheese, softened
1/2 cup
chopped fresh parsley
1/3 cup
1/4 cup
lemon juice
1 (14-ounce) can
artichoke heart, drained, cut into 1/2-inch pieces
1 teaspoon
freshly grated lemon zest
1/2 teaspoon
coarse ground pepper
Crackers or French bread slices


  1. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake 25-30 minutes or until bubbly.
  6. Sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.

Recipe Tips

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and 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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