Spicy Artichoke Parmesan Dip

Spicy Artichoke Parmesan Dip

Okay, so I love this dip but it is so fattening. I decided to make my own version & it turned out great. It was full of flavor but not terribly rich. It was a nice appetizer & vanished quickly.

  • 1 14 oz can of artichoke hearts (rinsed & drained)
  • 1/2 lemon, juiced
  • 1-2 cloves of garlic minced
  • 1/4-1/2 jalapeno, diced
  • 1/2 cup Parmesan cheese, shredded (divided)
  • 1-2 tbsp mozzarella cheese, shredded
  • 1/2 cup low fat mayonnaise
  • Salt and pepper to taste
  • 1/2 seeded (or plain) baguette, sliced into thin slices
  • Cooking spray

Preheat oven to 350 degrees. Combine artichokes, lemon, garlic, 1/4 cup Parmesan, mozzarella, mayonnaise, salt & pepper. Use an immersion blender to thoroughly mix ingredients. Place in a baking dish & sprinkle the top with the remaining Parmesan cheese. Bake in the oven for 30 minutes.

Spray each slice of baguette & place on a baking tray. Place in the oven 5 minutes before the dip is finished cooking. Enjoy.

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  1. I’m not a fan of artichoke’s but I bet this would be great with shrimp! It looks really close to a hot shrimp dip a friend of mine makes. Yum! I’m saving this recipe for sure!

  2. Mmmm that looks so yummy. You got a perfect crust there. I made this once, but did a shortcut version using pre-made dip and putting a layer of swiss cheese on top then baking it. It came out ok, but this recipe is much better. Nice job!

  3. Looks great – I find the others too creamy and you know they’re not that great for you. I’ll have to definitely bookmark this and give it a go. =)

  4. I made the one alton brown made once and it was good but, I will take your version and make it healthy.