Baked Artichoke Dip Recipe

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Baked Artichoke Dip

Traci Coleman


This is a low-fat delicious baked dip - lots of good flavor.I usually double the recipe when I make it.

Of course, if you are extremely adverse to fat-free ingredients, you could make this with non-fat-free items. But, trust me, you won't miss the fat in this recipe.

Got this from the recipe book "1001 low-fat vegetarian recipes" - with just a couple of tiny tweaks to the recipe.

★★★★★ 2 votes


1 can(s)
artichoke hearts, rinsed and drained
1/2 pkg
fat-free cream cheese, softened (use 1/2 of an 8 oz pkg)
1/2 c
grated fat-free parmesan cheese
1/2 c
fat-free mayo
1/2 c
fat-free sour cream
1-2 tsp
lemon juice
green onion, thinly sliced
2 tsp
minced garlic
2-3 dash(es)
red pepper hot sauce
salt and cayenne pepper to taste
1 jar(s)
roasted red bell peppers, drained, optional garnish
baggette, cut into slices


1Process artichoke hearts, cream cheese, parmesan, mayo, sour cream, and lemon juice in food processor (or blender) until smooth.
2Stir in onion, garlic, red pepper sauce. Season to taste with salt and cayenne pepper. Top with roasted red peppers, as a decorative garnish.
3Spoon dip into a small casserole or baking dish. Bake uncovered at 350 degrees until hot through and lighted browned on top, about 20 - 25 minutes. Serve warm with sliced baggette.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy