Killer Artichoke Dip

Killer Artichoke Dip

Makes about 4 cups

We've updated this classic party dip with low fat variations of its essential creamy components. This dip can easily be prepared a day ahead, covered and chilled. Bake just before serving and enjoy piping hot with toasted baguette or crackers.

  • 1 (8-ounce) package reduced fat Neufchâtel cream cheese
  • 1/2 cup light canola or safflower mayonnaise
  • 1/2 cup low fat sour cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, or to taste
  • 3 cups shredded part-skim mozzarella cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped
  • 1 small onion, diced
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Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.

Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.

Nutritional Info: 
Per Serving:Serving size: About 1/4 cup, 160 calories (100 from fat), 11g total fat, 5g saturated fat, 30mg cholesterol, 300mg sodium, 6g carbohydrate (0g dietary fiber, 1g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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