Baked Artichoke Dip

Baked Artichoke Dip Recipe

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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

How to Make Baked Artichoke Dip


  • 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.

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About Baked Artichoke Dip

Dietary Needs: Vegetarian
Other Tag: Healthy