Roasted Artichoke Dip
By America's Test KitchenPublished on June 29, 2009
Yield
Serves 10 to 12
Ingredients
Topping
2 slices high-quality white sandwich bread, quartered2 tablespoons grated Parmesan cheese 1 tablespoon unsalted butter, meltedDip
2 (9-ounce) boxes frozen artichokes (do not thaw)2 tablespoons olive oil Salt and ground black pepper 1 medium onion, minced2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)1 cup mayonnaise 4 ounces cream cheese, at room temperature1 ounce Parmesan cheese, grated (about ½ cup)2 tablespoons juice from 1 lemon1 tablespoon minced fresh thyme leaves Pinch cayenne pepperBefore You Begin
This dip is best served warm. Serve with crackers or a thinly sliced baguette.
Instructions
- Pulse the bread in a food processor to coarse crumbs, about 6 pulses. Toss the bread crumbs with the Parmesan and butter; set aside.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with foil. Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet. Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes. Let the artichokes cool and then chop coarse.
- Meanwhile, heat the remaining 1 tablespoon oil in a 10-inch skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the onion mixture to a large bowl and set aside.
- Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula. Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste. Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.
for the topping
for the dip
to store
to serve
Yield
Serves 10 to 12Ingredients
Topping
2 slices high-quality white sandwich bread, quartered
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter, melted
Dip
2 (9-ounce) boxes frozen artichokes (do not thaw)
2 tablespoons olive oil
Salt and ground black pepper
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 cup mayonnaise
4 ounces cream cheese, at room temperature
1 ounce Parmesan cheese, grated (about ½ cup)
2 tablespoons juice from 1 lemon
1 tablespoon minced fresh thyme leaves
Pinch cayenne pepper
Ingredients
Topping
2 slices high-quality white sandwich bread, quartered
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter, melted
Dip
2 (9-ounce) boxes frozen artichokes (do not thaw)
2 tablespoons olive oil
Salt and ground black pepper
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 cup mayonnaise
4 ounces cream cheese, at room temperature
1 ounce Parmesan cheese, grated (about ½ cup)
2 tablespoons juice from 1 lemon
1 tablespoon minced fresh thyme leaves
Pinch cayenne pepper
Ingredients
Topping
2 slices high-quality white sandwich bread, quartered
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter, melted
Dip
2 (9-ounce) boxes frozen artichokes (do not thaw)
2 tablespoons olive oil
Salt and ground black pepper
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 cup mayonnaise
4 ounces cream cheese, at room temperature
1 ounce Parmesan cheese, grated (about ½ cup)
2 tablespoons juice from 1 lemon
1 tablespoon minced fresh thyme leaves
Pinch cayenne pepper
Why This Recipe Works
This retro party favorite is too often overwhelmed by excess mayonnaise or sour cream or the tinny flavor of canned artichokes. This version is an irresistible crowd-pleaser, loaded with distinct artichoke flavor under a golden, crispy crust. For a simple, freshened-up take that could easily be made ahead of time, we replaced canned artichokes with frozen, which have a cleaner flavor, and we roasted them to intensify their flavor. A combination of mayonnaise and cream cheese for our base gave the dip a creamy, rich texture, and sprinkling on a Parmesan—bread crumb topping made for a crunchy, savory finishing touch.
Before You Begin
This dip is best served warm. Serve with crackers or a thinly sliced baguette.
Instructions
- Pulse the bread in a food processor to coarse crumbs, about 6 pulses. Toss the bread crumbs with the Parmesan and butter; set aside.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with foil. Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet. Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes. Let the artichokes cool and then chop coarse.
- Meanwhile, heat the remaining 1 tablespoon oil in a 10-inch skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the onion mixture to a large bowl and set aside.
- Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula. Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste. Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top. Sprinkle the bread crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.
for the topping
for the dip
to store
to serve
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