Baked Artichoke Dip

Baked Artichoke Dip Recipe

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Traci Coleman


Low fat and vegetarian and delicious! Don't tell people it's low fat and they won't miss anything!
This is from the cookbook "1,001 low-fat vegetarian recipes" - I've made this recipe many times for potlucks and it's always a hit.
I usually double this recipe to make a larger batch.

★★★★★ 1 vote


1 can(s)
artichoke hearts, rinsed and drained (15 oz can)
1/2 pkg
fat free cream cheese (use 4 oz of the 8 oz pkg), softened
1/2 c
fat free grated parmesan cheese
1/2 c
fat free mayonnaise
1/2 c
fat free sour cream
1-2 tsp
lemon juice
green onion and top, thinly sliced
2 Tbsp
minced garlic
drops of red pepper sauce
salt and cayenne pepper to taste
assorted veggies, bread slices, crackers for dipping


1Process artichoke hearts, cream cheese, parmesan cheese, mayo, sour cream and lemon juice in food processor (I use a blender) until smooth.
2Stir in onion, garlic, and red pepper sauce. Season to taste with salt and cayenne pepper.
3Spoon dip into small casserole dish. Bake uncovered at 350 degrees until hot and lightly browned on top, about 20 - 25 minutes. Serve warm with assorted veggies, bread slices or crackers for dipping.

About Baked Artichoke Dip