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The addition of roasted garlic to this Garlic Artichoke Dip takes the flavor factor over the top. Guaranteed to be the first appetizer to disappear at your next party.
Why You’ll Love This Recipe!
I lost track of how many times I made this Roasted Garlic Artichoke Dip over the holidays. It is definitely my favorite appetizer of all times! I’ve been making it for years. This is probably my most requested appetizer when I am asked to bring something to a party and it is always the first thing to disappear.
Ingredients Needed
- Marinated Artichoke Hearts, you will find them in a jar or can in the vegetable aisle of the grocery store.
- Mayonnaise
- Parmesan Cheese
- Mozzarella Cheese
- Roasted Garlic
- Salt and Pepper
This particular artichoke dip has a secret ingredient which is roasted garlic. Don’t leave this part out and don’t think that substituting regular diced garlic will do it. You need and want the roasted garlic. Making your own roasted garlic is easy. You can find a detailed tutorial on how to roast garlic here.
How to Make Garlic Artichoke Dip
- Drain artichokes and place in a blender or food processor.
- Pulse to chop up artichokes but don’t pulverize. You can also chop them up with a knife.
- In a medium size bowl, mix together chopped artichokes, cheeses, mayonnaise, roasted garlic . Add salt and pepper to taste.
- Stir until well combined and then place in a 1 quart glass baking dish.
- Bake 20 minutes or until bubbling in a 375 degree F oven.
My favorite part of the dip is the brown, crunchy edges that form around the dip as it bakes. I usually eat my way around the edges.
Serve Garlic Artichoke Dip With:
- Sliced Baguette
- Pretzel Chips
- Crackers
- Tortilla Chips
- Pita Chips
- Vegetables such as carrots, cucumbers, celery or bell peppers.
Check out more of my favorite party appetizer recipes:
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Garlic Artichoke Dip
Ingredients
- 1 6.5 oz marinated artichokes drained and chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese grated
- ½ cup mozzarella cheese grated
- 1 head garlic roasted and mashed
- salt and pepper to taste.
Instructions
- Drain artichokes and place in a blender or food processor.
- Pulse to chop up artichokes but don't pulverize. You can also chop them up with a knife.
- In a medium size bowl, mix together chopped artichokes, cheeses, mayonnaise, roasted garlic . Add salt and pepper to taste.
- Stir until well combined and then place in a 1 quart glass baking dish.
- Bake 20 minutes or until bubbling in a 375 F degree oven
- Serve with pita bread, baguette, crackers or vegetables
- To Roast Garlic:
- Slice off the top of the head of garlic, exposing the cloves.
- Place on a piece of foil and drizzle with olive oil. Wrap the foil around the garlic.
- Bake in a 375 degree F oven for about 45 minutes or until the garlic is golden brown and soft.
- Squeeze garlic out of the skin.
Nutrition Facts:
Jeanette Melton says
Thanks, will try the dip recipes. They look great.
Lyn says
Can this be made up ahead of time ? Then baked ——If so – how far in advance —- can any leftovers be refrigerated ,etc .
Leigh Anne Wilkes says
I can be made 1-2 days ahead of time and kept covered in the fridge.
Leftovers can be refrigerated
Cat says
Hello! Just wondering if it has to be regular mayo? I usually only buy lower fat mayo.
Leigh Anne says
I only use regular mayo, you may notice a difference in the texture of it using lower fat.
Treasure | TreasuredMom says
This looks delicious! I love that it has roasted garlic in it, I’ve never had it that way. I think I’ll take it to the Super Bowl party I’m going to. Thanks!
Leigh Anne says
The roasted garlic is definitely the secret ingredient in this! So good. Hope you enjoy it too.