EASY Baked Artichoke Dip
This easy baked artichoke dip recipe is an excellent dish for a get-together with family and friends, because it is warming, savory and cheesy. It is also very easy to make because it just requires blending all the ingredients together with a handheld mixer and baking in the oven until piping hot and bubbling. Serve this artichoke dip recipe with vegetable sticks, crackers, cubed pumpernickel bread or chips and you will have the perfect addition to your easy party appetizer recipes roster.
Although Janelle, the developer of this dip recipe, specifies to use a handheld mixer to blend the dip together, you could easily substitute with a stand mixer if that is all you have. For an oven dish, you could use any oven safe dish that you have on hand or divide the mixture between ramekins for individual servings. Consider folding some spinach into the mixture for extra nutrition, especially if you enjoy restaurant-style spinach-artichoke dip recipes, or stir in some chopped basil and roasted red peppers for a Mediterranean version. You will love this fun party appetizer so much that you will want to use it as a base for all your favorite ingredients.
The artichoke is a variety of thistle that is edible and has been cultivated in the Mediterranean for centuries. The artichoke head will bloom, but is harvested before that process happens. Fresh artichokes are seen as overwhelming to prepare, which is why canned and jarred artichokes are so prominent in North America above the fresh variety. This baked dip recipe uses canned artichokes for easy preparation because they are already cooked and soft. Although artichokes can be eaten raw, they will most frequently be cooked since they have a fibrous texture. To prepare fresh artichokes, you use a paring knife to slice off the top of the artichoke. Then, you slice the outside leaves of the artichoke off until you reveal the artichoke heart. The stem can be eaten, but requires peeling as well to remove the tough exterior. Artichokes will always be drizzled with lemon to prevent them from browning. You can cover the artichokes with water, place the juiced lemon halves in the pot for extra flavor, and boil the artichokes until tender. These artichokes could be used as a replacement for antipasti platters, salads, or even this artichoke dip recipe.
This dip is one of the best dip recipes because it can be prepared all year round. It doesn’t rely on the seasonality of any particular ingredient and is a warming, comforting appetizer during the cooler months. One thing that makes this dip so good is the fact it uses three kinds of cheeses. Although that may seem like too much, each one serves a particular purpose. The cream cheese lends the velvety, creamy texture to the dip, while the mozzarella is more textured and stringy. The Parmesan cheese adds a salty, nutty flavor to the artichoke dip recipe. This dip recipe is such fun food to make and incredibly easy that you will be able to throw it together during your party or event while enjoying your guests. Thank you to Janelle, the author of Comfy in the Kitchen recipe blog, for sharing her easy baked artichoke dip recipe with us.
Nutrition Facts for: EASY Baked Artichoke Dip from Comfy in the Kitchen
Ingredients: Cream cheese, mayonnaise, canned artichokes, onion, parmesan cheese, mozzarella cheese, Worcestershire sauce, garlic powder, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for ONE whole recipe.(3-4 cups)* Per Serving: Calories 3421, Calories from Fat 2480, Total Fat 275.5g 424%, Saturated Fat 97.6g 488%, Cholesterol 494mg 165%, Sodium 7100mg 296%, Potassium 1794mg 51%, Carbohydrates 168.9g 56%, Dietary Fiber 21.7g 87%, Sugars 35.5g, Protein 94.7g, Vitamin A 111%,Vitamin C 78%, Calcium 201%, Iron 51%
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