Real Recipes From Real Home Cooks ®

baked artichoke dip

(2 ratings)
Recipe by
Traci Coleman
Vancouver, WA

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 ratings)

Ingredients For baked artichoke dip

  • 1 can
    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
  • 1
    green onion, thinly sliced
  • 2 tsp
    minced garlic
  • 2-3 dash
    red pepper hot sauce
  • salt and cayenne pepper to taste
  • 1 jar
    roasted red bell peppers, drained, optional garnish
  • baggette, cut into slices

How To Make baked artichoke dip

  • 1
    Process artichoke hearts, cream cheese, parmesan, mayo, sour cream, and lemon juice in food processor (or blender) until smooth.
  • 2
    Stir in onion, garlic, red pepper sauce. Season to taste with salt and cayenne pepper. Top with roasted red peppers, as a decorative garnish.
  • 3
    Spoon 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.