Easy and Cheesy Artichoke Dip Recipe | DFM

Warm Artichoke and Parmesan Dip

Great Tastes of Manitoba 2012-2013


  • 1 cup (170 mL) 6 oz jar marinated artichokes (OR 1 can (14 oz) artichokes), chopped
  • 1 Tbsp (15 mL) butter
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup (250 mL) whipping cream
  • 1 (250 g) package cream cheese, cubed
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 Tbsp (15 mL) chopped fresh basil (OR 1 tsp (5 mL) dry basil
  • sliced baguette, toasts or crackers


1. Preheat the oven to 400°F (200°C).
2. Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop the artichokes and then set them aside.
3. In a medium sauce pot, melt butter over medium heat; sauté garlic and onion, stirring for about 5 minutes or until golden.
4. Add cream and bring to boil; reduce heat and simmer for 5 minutes, or until slightly reduced.
5. Stir in cream cheese until melted.
6. Stir in artichokes and reserved marinade.
7. Remove the mixture from heat and stir 1/3 cup (80 mL) of the Parmesan and basil into the artichoke mixture; transfer to a shallow 4 cups (1 L) oven-proof serving dish. (Can be cooled, covered and refrigerated for up to 2 days)
8. Sprinkle with remaining Parmesan. Bake for about 20 minutes or until hot and bubbling. Serve with sliced baguette, toast or crackers.


Recipe courtesy of Dairy Farmers of Canada, dairygoodness.ca.