Roasted Artichoke Dip

OK, so I was in such a frenzied state last night, that I put this out before I had a chance to take a picture, so you get to see this little corner of the dish…. The reassuring part, however, is that the other 75% of the dish was consumed before I got around to the picture, so it must have been good…

Surprise, Surprise, this is another make-ahead dish.  My posts won’t always be make-ahead, it just so happens that I started this blog in the middle of some major party prep that really required these kinds of dishes.

Start off by making the topping:  Pulse 2 slices of high quality white sandwich bread with grated parmesan cheese and some melted butter.

Crank your oven up to 450 degrees and adjust your oven rack to the middle position.  Line a baking sheet with foil and toss the frozen artichokes with 1 tablespoon of olive oil, salt and pepper and spread out over the baking sheet.

Roast the artichokes for about 25 minutes and stir them occasionally.  They will be browned at the edges when they are done and look something like this:

While those are cooling, heat 1 tablespoon of olive oil in a skillet over medium-high heat until just shimmering.  Add 1 medium onion, minced, and cook until softened, 5 to 7 minutes.  Then stir in the garlic and cook until fragrant, about 30 seconds.

Transfer the onion mixture to a large bowl and set aside.  Stir in the Mayo, cream cheese, parmesan, lemon juice, thyme, and cayenne until uniform.

Chop the cooled artichokes and gently fold into the dip and season with salt and pepper to taste.  Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.

Sprinkle the bread crumbs evenly over the top.  If you want to use this as a make-ahead recipe, you can cover the dish with plastic warm and refrigerate for up to 3 days.  When you are ready to bake, heat the oven to 400 degrees and bake, uncovered, until the bread crumbs are golden brown, 20 to 25 minutes.


  • Topping
  • 2 slices of high-quality white sandwich bread, quartered
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • Dip
  • 2 (9-oz) boxes of frozen artichokes
  • 2 tablespoons of olive oil
  • Salt and ground black pepper
  • 1 medium onion, minced
  • 2 medium garlic cloves, minced
  • 1 cup mayonnaise
  • 4 oz cream cheese, at room temperature
  • 1 oz of Parmesan cheese, grated (about 1/2 cup)
  • Juice from one lemon
  • 1 tablespoon minced fresh thyme
  • Pinch of cayenne pepper
This dish is best served warm, so make sure you time this with the arrival of your guests
Serves about 10 to 12
Adapted from America’s Test Kitchen: The Best Make-Ahead Recipe

Tags: , ,

Categories: Appetizers/Snacks, Dips, Recipes

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  1. Lemon Shrimp Scampi | Steeltown Delicious - September 27, 2011

    […] have some recipes that would be really tasty for those types of events (for example, Spicy Sliders, Roasted Artichoke Dip, Jalapeno Lime Dip, and Tailgate Blondies).  Please try to ignore the shameless self-promotion […]

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