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Baked Artichoke & Cheese Dip
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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

  1. STEP 1

    Heat oven to 375°F.

  2. 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.

  3. 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.

  4. 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.

  5. STEP 5

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

  6. STEP 6

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

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