Parmesan-Artichoke Dip

parmesan-artichoke dip with crackers

Photo by Con Poulos

Makes 10
Prep 15 m
Bake 30 m
Broil 3 m



  1. 1 of 5 Heat oven to 375 degrees . Coat an 8 x 8-inch broiler-safe baking dish with cooking spray.
  2. 2 of 5 Combine first 7 ingredients with 1/4 cup Parmesan in a food processor. Process until mostly smooth, about 20 seconds. Add artichoke hearts and 1 tbsp parsley, and pulse until mixture is chunky but spreadable, about 15 times, stopping to scrape down sides of bowl as needed.
  3. 3 of 5 Transfer to prepared baking dish. Smooth top and sprinkle with 2 tbsp Parmesan.
  4. 4 of 5 Bake until lightly browned around the edges, about 30 min.
  5. 5 of 5 Broil dip until top is browned in spots, about 3 min. Sprinkle with remaining parsley and serve warm. Serve dip with: Italian-bread toasts, endive, fennel, and/or giardiniera (pickled veg).
Nutrition Information for Parmesan-Artichoke Dip
Servings Per Recipe: 10
Per Serving: 7 g sat. fat, 17 g Fat, total, 7 g carb., 206 kcal cal., 3 g fiber, 1 g sugar, 7 g pro., 410 mg sodium