Hot Artichoke Dip with Roasted Garlic & Bacon

Skip boring ranch dip, this Hot Artichoke Dip with Roasted Garlic & Bacon will make a veggie tray quickly disappear.

Some party dips make cold vegetables palatable, this artichoke dip with its creamy, tangy, smoky flavors take veggies from palatable to party favorite. 

All the dippers fly off the table when sitting next to Hot Artichoke Dip, so be prepared to refill often.

We start by roasting garlic to soften its bite and bring out its sweeter, nutty side. Of course, topping it all with handfuls of crisp bacon takes it right over the top!

Fold roasted garlic into a blend of five cheeses with a lift from lemon juice and Dijon and you’ve got a winning appetizer.

Hot artichoke dip is welcome at football parties and elegant holiday parties alike. It’s a favorite take-along for potlucks too. I have served this appetizer hot with dippers like chips, vegetables, bread bowls or as a cold spread on crackers.

The Best Artichokes for Dip

The artichoke hearts should taste mildly earthy with a slight briny sweetness.

Canned artichoke hearts?
Yes! Canned artichoke hearts in water with sea salt a little citric acid is ideal for this artichoke dip recipe.

How To Prepare Fresh Artichoke Dip Up to 3 Days In Advance

Prepare the recipe as shown up to the point of spreading it in a baking dish. Leave the dip in the mixing bowl and cover with plastic wrap. Put the bacon in a zip-type bag and store it with the dip.

Refrigerate for up to three days. When ready to serve, spread artichoke dip in an oven-safe dish and sprinkle with the cooked bacon.

Bake at 350°F for 15 minutes or until cheese is melted and bubbly.

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How To Prepare and Freeze Fresh Artichoke Dip (Before Baking)

Prepare the recipe as shown, up to the point of garnishing with bacon and baking. Spread it in a baking dish you won’t miss (because it will be in the freezer), cover with plastic wrap and then cover with aluminum foil. Put the bacon in a zip-type bag and tape on top of the foil.

Freeze for up to 1 month for best results. Allow to thaw in the refrigerator overnight before baking. Sprinkle the bacon on top of the dip and bake at 350°F for 20-25 minutes until the cheese is melted and bubbly (this extra 10 minutes is to allow for placing the dip in a cold oven–see note).

NOTES: Depending on the cheese used the dip can break once frozen and may not be as smooth and creamy, but it will not affect the taste. If using a glass baking dish, place cold dip in the oven BEFORE heating the oven to reduce the risk of breaking the dish.

10 Dippers To Serve with Hot Artichoke Dip

• tortilla chips, or any favorite chip
• raw veggies (Keto)
• bread bowls
• crostinis
• phyllo cups
• naan
• pork rinds (Keto)
• low-carb crackers (Keto)
• flatbread crackers
• pita bread or chips

15 Ways to Use Leftover Artichoke Dip

1. Reheat and repeat. Reheat the leftover dip by spreading it in a broiler-safe pan or spread it directly on toasted baguettes and broil on high until hot and bubbly, 2-3 minutes. Or warm in the microwave in 30-second increments for 1-2 minutes.
   NOTE: Warming artichoke dip in the microwave can cause the cheese to break and oils to separate more noticeably.
2. Freeze for later. Transfer leftovers to a freezer bag or storage container and freeze for up to 1 month for best results. Defrost in the refrigerator and reheat as dip as described above or use in one of the suggests below.
3. Spread on sandwiches as a substitute for mayo, especially on when grilled.
4. Stuff or top chicken, fish, or pork.
5. Thin with a little pasta water to create a sauce for pasta.
6. Thin with chicken broth to create a sauce for zucchini noodles.
7. Stuff mushrooms and bake at 350°F for about 30 minutes.
8. Garnish roasted vegetables, soups, and stews.
9. Spread in a tart crust and bake according to crust recipe direction. 
10. Spread thinly between sheets of phyllo and bake according to pyllo package or recipe directions.
11. Spread on pizza dough in place of sauce.
12. Dollop on pizza as a savory topping before baking.
13. Stuff jalapenos or mini sweet peppers, wrap with bacon and bake at 350°F for about 20 minutes.
14. Mix into omelets, frittatas, or quiche.
15. Toss in potato or pasta salad.

Recipe Variations

• Add 1 cup crab meat or shrimp
• Add 1 cup frozen Spinach (excess liquid squeezed out)
• Substitute Greek yogurt for mayonnaise (this will taste a bit tangier)
• Substitute goat cheese for half of the cream cheese (this may affect texture if frozen)
• Mix in 1/2 cup chopped roasted Hatch green chiles or jalapenos

Recipe Step by Step

1. Roast garlic by cutting a bulb through the middle with a sharp knife. Pour olive oil over the exposed cloves, cover the dish with foil, and bake at 350°F for 30-40 minutes. 
2. Brown bacon in a skillet over medium heat until browned and crispy. 
3. Mix soft cheese and seasonings in a mixer until combined.
4. Fold in remaining cheese and artichokes by hand to keep it chunky.
5. Spread in dish and top with browned bacon.
6. Bake at 350°F about 15 minutes and garnish with scallions.

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Hot Artichoke Dip with Roasted Garlic and Crispy Bacon

Creamy, tangy, smoky flavors make this artichoke dip a party favorite.

Prep Time1 hour hr

Cook Time15 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer

Cuisine: American

Servings: 8

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/2 bulb roasted garlic (6-8 cloves) roasted and chopped fine
• ▢ 2 tablespoons olive oil
• ▢ 4 slices bacon fried crispy and crumbled
• ▢ 14 ounces artichoke hearts , quartered — well drained, coarsely chopped
• ▢ 8 ounces cream cheese , room temperature
• ▢ 1/3 cup chopped green onions (white and light green part only) chop a few of the dark green scallions and set aside for garnish
• ▢ 1/3 cup mayonnaise
• ▢ 2 teaspoon lemon juice
• ▢ 1 1/2 teaspoons Dijon mustard
• ▢ 1/2 teaspoon Worcestershire sauce
• ▢ 1/2 teaspoon Chipotle Tabasco Sauce , or any favorite hot sauce
• ▢ 1/2 cup mozzarella cheese , cut into 1/2" cubes (cubes create cheese pockets)
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1/3 cup grated aged Gouda , or other semi-soft cheese with distinct flavor
• ▢ 1/2 cup grated pepper-jack cheese

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Instructions

• Cut the unpeeled garlic bulb in half through the middle with a sharp knife. Lay the two discs in an oven-safe dish with the cut side up (ramekins work great). Pour the olive oil over the exposed cloves, cover the dish with foil, and bake at 350°F for 30-40 minutes while preparing the other ingredients. The garlic should be soft and light golden brown.
• Cut bacon into 1/4 inch slices and fry in a skillet over medium heat until browned and crispy. Transfer to a paper towel-lined plate and set aside.
• Drain and rinse the artichoke hearts. Set them on end or face down in the colander after rinsing so they drain well. (Gently squeeze to release remaining water.) Coarsely chop 1/2 of the drained artichokes and set aside.
• Chop the green onions only up to the dark green part. Chop some of the dark green parts and reserve for garnish when serving. Grate and prepare cheeses.
• Remove garlic from the oven and transfer to a saucer for a few minutes until cool enough to handle. Remove garlic from the bulb by holding the bulb in your hand and applying pressure to the bottom of the bulb by squeezing – garlic should pop right out.

  Use one of the halves for this recipe and save the other half for other recipes like soups or stews. Chop fine and set aside.
• Using a mixer, combine 8 ounces cream cheese, 1/3 cup onion (only the white part), 6-8 cloves roasted garlic, 1/3 cup mayonnaise, 2 teaspoons lemon juice, 1 1/2 teaspoons mustard, 1/2 teaspoon Worcestershire, and 1/2 teaspoon Chipotle tabasco sauce. Blend well. Using a rubber spatula, fold in 1/2 cup mozzarella, 1/3 cup Gouda, 1/4 cup Parmesan, and all artichokes.
• Spread into an oven safe dish and sprinkle bacon on the top. Bake in a 350°F oven until cheese melts and mixture is warmed through (about 15 minutes). Remove from oven, garnish with chopped green onion, and serve with warmed tortilla chips, celery and carrot sticks.

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Notes

The Best Artichokes for Artichoke Dip

 

Fresh artichokes? No, because it’s not worth all the extra work. However, if you’ve got a few leftover steamed artichokes, go ahead and throw those in! But just the hearts, not the leaves.

 

Marinated artichoke hearts? No, because you don’t want extra oil or other seasonings in the recipe and they are generally more costly because of the oil and seasoning. However, if it’s all you’ve got, they’ll do in a pinch. 

 

Canned artichoke hearts?  Yes! Quartered artichoke hearts canned in water with sea salt a little citric acid is ideal for this artichoke dip recipe.

 

Recipe Variations: 

• Add 1 cup crab meat or shrimp
• Add 1 cup frozen Spinach (excess liquid squeezed out)
• Substitute Greek yogurt for mayonnaise (this will taste a bit tangier)
• Substitute goat cheese for half of the cream cheese (this may affect texture if frozen)
• Mix in 1/2 cup chopped roasted Hatch green chiles or jalapenos

Nutrition

Calories: 383kcal | Carbohydrates: 5g | Protein: 10g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 633mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 11mg | Calcium: 223mg | Iron: 1mg

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