The classic, creamy Artichoke Dip goes to new flavor heights with the delicious addition of roasted garlic. Luscious as a dip with crostini, as a sandwich spread, or layered on bagels with lox, this Artichoke Dip tastes amazing.
I owe this recipe to a friend who is a great cook. They had us over for dinner recently and we could not stop eating this dip! He was gracious enough to share the recipe and I’ve made it for several holiday gatherings with the roasted garlic addition. Beware: it’s addictive!
Why You Will Love This Artichoke Dip
Simplicity- the ingredients for this dip come together quickly and the dish bakes in the oven while you go about your other party preparation.
Flavorful-the artichoke and roasted garlic flavors takes center stage in this dip, and the additional ingredients enhance but don’t overpower.
What to Serve with Roasted Garlic Artichoke Dip
The classic accompaniments are toasted bread (crostini), crackers, or sliced French baguette. But I also find it’s a fantastic dip for crudité like sliced peppers, celery, carrots, blanched asparagus (YES! so delicious, endive, or green beans. It makes an amazing spread for grilled vegetable sandwiches or smoked salmon, and would be terrific in stuffed tomatoes or mushroom caps. Get creative and dig in!
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Roasted Garlic Artichoke Dip
Description
The classic, creamy Artichoke Dip goes to new flavor heights with the delicious addition of roasted garlic. Luscious as a dip with crostini, as a sandwich spread, or layered on bagels with lox, this Artichoke Dip tastes amazing.
Ingredients
Ingredients Needed
-1 12-ounce can artichokes, quartered and drained; you can use chopped artichokes also.
-12 ounces sour cream
-4 ounces cream cheese
-6 cloves roasted garlic (see notes below)
-1/2 teaspoon lemon zest; this brightens the dish and complements the artichoke flavor beautifully
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
- Drain the artichoke hearts and place in blender.
- Add all ingredients to the blender and blend until smooth.
- Pour into an oven-safe baking dish.
- Bake in oven for about an hour, or until the top becomes golden brown.
Serve as a dip with crostini or crudité. Or spread on sandwiches for an incredibly decadent treat!
Notes
Note: You can buy roasted garlic, but it’s so easy to make you own. AND it makes your kitchen smell amazing. There are two ways to make it:
- Whole head method: Cut the top 1/2 inch off a head of garlic, exposing the cloves. Place the head of garlic on a sheet of aluminum foil and drizzle with 2-3 Tablespoons of Olive Oil. Pinch the aluminum foil closed to form a pouch. Bake in oven at 250°F for 1 hour. Remove the head and allow to cool. Squeeze the roasted garlic head and the cloves will pop out. Reserve the garlic oil and save in a jar. Use it for drizzling on top of sandwiches, grilled bread, roasted vegetables, scrambled eggs, baked feta, the list goes on!.
- Individual clove method: Smash the cloves with the side of a knife and peel the cloves from their skin. Place in a small oven safe dish and cover halfway with olive oil. Cover the dish with aluminum foil and bake in the oven at 250°F for an hour. Reserve the garlic oil and save in a jar. Use it for drizzling on top of sandwiches, grilled bread, roasted vegetables, scrambled eggs, baked feta, the list goes on!.
