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Creamy Artichoke Dip

Creamy Artichoke Dip

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The original recipe says to serve this with pita chips (it is excellent that way), but I have also served it with fresh baguette slices along with carrots and celery.

  • ll2 8-ounce packages
    cream cheese, room temperature
  • 1/3 cup
    sour cream
  • 1/2 cup
  • 1 tablespoon
    lemon juice, fresh
  • 1 tablespoon
    Dijon mustard
  • 1 clove
    garlic, minced
  • 1 teaspoon
    Worcestershire sauce
  • 1/2 teaspon
    hot pepper sauce
  • 3 6-ounce jars
    marinated artichoke hearts, drained, coarsely chopped
  • 1 cup
    mozzarella cheese, grated
  • green onions, finely chopped
  • 2 teaspoon
    jalapeño pepper, minced seeded
  1. Using electric mixer, beat first 8 ingredients in large bowl to blend.  Fold in artichokes, mozzarella cheese, green onions, and jalapeño.  Transfer to a 11 x 7 x 2-inch baking dish.  (Can be made 1 day ahead.  Cover and refrigerate.)
  2. Preheat oven to 400°F.  Bake dip until bubbling and brown on top, about 20 minutes.  Dip is best served warm.

Adapted from Bon Appetit.


Nutritional Information

Makes: 12 servings
  • Calories232
  • Carbohydrates7.5g
    • Dietary fiber1.0g
  • Cholesterol52mg
  • Fat19.7g
    • Saturated fat10.8g
  • Sodium372mg
  • Protein6.2g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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