Artichoke Dip

Artichoke Dip

Servings  8

Prep   10  mins

Cook   30  mins

Total Time:   45 mins

GutenFree Gluten Free     EggFree  Egg Free

This is one of our favorite hot and cheesy dips!  Laurel converted the original artichoke dip recipe that had a mayonnaise base to a healthier version using cream cheese, cottage cheese, and sour cream.  Same great gooey texture and wonderful taste.”


  • 8 ounces cream cheese
  • 4 ounces cottage cheese
  • 8 oz sour cream
  • 1 cup Parmesiano Romano Shredded cheese
  • 15 oz artichoke hearts in water, drained
  • 1 small  2 oz can of chopped black olives, drained
  • 1 small 2 oz can diced mild green chilies or if you want use spicy jalapenos diced, drained
  • garlic salt to taste
  • 1/2 cup shredded cheddar cheese


1.  Preheat oven @350 degrees F.

2.  Puree cream cheese, cottage cheese, sour cream, and cheese in a food processor.

3.  Add artichoke hearts and puree for just a second to break up the artichoke hearts a little bit but to keep it still chunky.

4.  Stir in the olives and mild green chilies.  Garlic salt to taste.

5.  Transfer to a baking dish and cover with shredded cheese.

6.  Place in oven and bake 45 minutes, until hot and bubbly in the middle.

7.  For a beautiful presentation, open up  an artichoke heart to look like a flower place it on top in the middle of the dish.


SproutedFork Chef Notes: *



Return from Gluten Free Artichoke Dip to Gluten Free Side Dishes


GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free

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