Skip to main content New<> this month
Get the Allrecipes magazine

Cheesy Artichoke Dip by Jean Carper

Rated as 4.2 out of 5 Stars

"Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down."
Added to shopping list. Go to shopping list.


servings 146
Original recipe yields 9 servings (4 - 1/2 cups)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees.
  2. Cook artichokes according to package directions; chop roughly. Set aside.
  3. In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  4. Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  5. Bake for 30 minutes. If top hasn't browned, put under broiler.
  6. Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.


  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved

Nutrition Facts

Per Serving: 146 calories; 7.7 9.5 10.2 17 427 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

I made this dip for my book club last night. Unfortunately, it wasn't very well received. I think the main problem is that the goat cheese takes over the flavor and that comes as kind of a su...

Really really good especially with the dill flavor. I substituted the artichokes for 'spicy' artichokes - a little added kick.

Very good. Very easy to make. I had non-herbed got cheese and marinated artichokes (which I rinsed) and it still turned out really well. My husband said to decrease the mayo next time, but I ...

This dip was a huge success at our Sunday football get-together! In my opinion, it was better than the full fat version found in restaurants!

We really liked the idea of this dip and we loved the goat's cheese factor, but for us the texture and consistency weren't right.