My favorite thing about this game-day appetizer is that I can keep all of the ingredients stocked in my pantry and can make this dish at a moment's notice.
Recipe courtesy of Kelsey Nixon
Print
Roasted Artichoke Dip
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 cup grated Parmesan
  • 4 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Three 9-ounce boxes frozen artichokes, thawed, drained and chopped 
  • 2 cloves garlic, minced
  • One 4.5-ounce can diced green chiles
  • 1 cup shredded white Cheddar
  • Sliced baguette, for serving

Directions

Preheat the oven to 375 degrees F. 

Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar. 

Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

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