Baked Artichoke & Cheese Dip

Name: Baked Artichoke & Cheese Dip
Prep time: 20 min
Total time: 45 min
Yield: 16 servings
Ingredients: 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 mayonnaise; 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

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

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20 min

Prep Time

45 min

Total Time

servings

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Ingredients

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 mayonnaise

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

How to make

STEP 1

Heat oven to 375°F.
STEP 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.
STEP 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.
STEP 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.
STEP 5

Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake 25-30 minutes or until bubbly.
STEP 6

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