Hot Artichoke Dip with Roasted Garlic and Crispy Bacon
Creamy, tangy, smoky flavors make this artichoke dip a party favorite.
Servings: 8
Calories: 383kcal
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
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.
Video
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