Baked Artichoke Dip
This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.
The foundation of classic artichoke dip is basically the following: a can of artichokes (drained & chopped), a cup of mayonnaise, and about a cup of freshly grated Parmesan cheese. The ratio might be slightly different depending on the cook, but many recipes for artichoke dip build on this adding garlic and other seasonings from there. My take-away? That’s a lot of mayo. Some recipes use an even higher ratio. The version I make hits all the crowd-pleasing notes of the classic version, but it cuts way back on the mayo-bomb aspect. Guess what? No-one can tell the difference.
I still use a bit of mayo, but incorporate some silken tofu and greek yogurt. I also up the ratio of artichokes to creamy ingredients. You still get indulgent goodness of the original, but this version puts the artichokes back up front, delivers some protein with the tofu and yogurt, and still retains the spirit of the party dip few of us can resist. So let’s get into the specifics.
Smooth versus Chunky Artichoke Dip?
There is some debate regarding which is better - chunky or smooth artichoke dip? I prefer smooth. A quick pulse in a blender, food processor, or with a hand blender brings things together into a base that bakes up extra creamy. I’ve also found that kids tend to like the smooth version best. Probably because there is nothing identifiable as offensive in there. Laugh / cry. But if you like a bit more texture simply use chopped artichokes and skip the blending stage, or just go super easy on it.
Canned versus Frozen Artichokes?
Frozen artichokes are getting increasingly easy to find and, generally speaking, I like their flavor more than the water-packed canned artichokes. It’s kind of like the difference between canned corn and frozen corn. There’s no contest, frozen corn is going to be the winner every time, right? That said both canned and frozen artichokes work great for this recipe. I used jars of artichokes for the photos here and it was delicious as ever. The main thing is to aim for roughly one pound of artichokes - each jar or can usually yields about 1/2 pound of artichokes once they’ve been drained.
Artichoke Dip Goes Great With...
The key here is crunch. Artichoke dip is creamy magic best scooped onto your favorite crunchy snack staples. For example:
- Toasted Homemade Pita Chips
- Toasted baguette slices rubbed with garlic
- Seeded crackers
- Crudités’
- Tortilla chips or fresh tortillas
Put Artichoke Dip on Everything!
I alway regret not making more artichoke dip while I’m at it. At the very least a double batch. There are just so many fantastic ways to put it to use. If you make extra you’ve got a great component to slather on everything. Stop thinking of it as a dip and reframe it as a spread or stuffing. Especially this version. Here are a few ideas to get you started.
- Slathered across good pizza dough before baking. I especially love this for a spring-summer pizza with ingredients like fava beans, asparagus, and artichoke hearts. Dollop with a bit of great pesto or citrus paste just before serving.
- Use leftovers as a dumpling or ravioli filling.
- Dolloped on hot baked potatoes or baked sweet potatoes. Finish with something extra crunchy like fried shallots, sesame seeds or toasted almonds.
- Seems obvious, but worth saying, it makes an incredible panini or sandwich spread. Even better on your veggie burger.
- Taco Night! A slather on a homemade tortilla just before adding your other fillings is a thing of beauty.
- It’s great as a replacement for ricotta in stuffed shells. Or you could go half and half. Throw some citrus zest in there while you’re at it.
- Up your deviled egg game! Stir any leftover dip into your deviled egg filling, it’s an unexpected twist on classic deviled eggs.
- Use it as a slather on bruschetta. Top with lots of chives and pine nuts.
Artichoke Dip Variations
There are so many ways to tweak this recipe. Here are just a few ideas.
- Spinach Artichoke Dip - add a cup of well-chopped spinach (or frozen spinach) to your artichoke dip. You can add it to the blender ingredients, or you can stir it in later with the Parmesan cheese. The later leaves the spinach flecks visible for a classic spinach artichoke dip result.
- Spicy Artichoke Dip - I already call for 1/4 teaspoon of cayenne powder in this recipe and that delivers a bit of bite. That said, you can swap in other spicy flavor profiles if you like. Start by swapping in a tablespoon or so of any of the following, and adjust from there with more to your liking: green curry paste, green harissa, or zhoug.
- Artichoke Dip Finished with Indian Tempering Spices - This is absolutely delicious. If you toast a handful of curry leaves in a couple tablespoons of olive oil and then add mustard seeds, a bit of cumin, chopped garlic, and some extra crumbled dried chile you’ll have an incredible finishing oil. Pour, hot from the skillet, over the golden-baked artichoke dip just before serving.
- Artichoke Dip with Garlicky Breadcrumb Topping - I usually finish this dip with a simple dusting of grated cheese. But if I’m feeling a bit more ambitious, I’ll pile a generous amount of day-old bread crumbs that I’ve tossed with lots of olive oil, minced garlic, and the grated cheese. It results in the perfect crunch top to counter the dippy smooth and creamy.
Make Ahead All-star
One last thing - this is actually a great do-ahead recipe. You can bake it off in any sized dish you like and the smell of the baking artichokes and toasting cheese provides a deliciously fragrant backdrop to any get together. Pop the artichoke dip into the oven roughly half an hour before friends come over, just in time to welcome everyone!
More Dip Recipes
- Peace, Love & Energy Dip
- Guacamole
- Seed Pâté
- Golden Beet Hummus
- A Vibrant Beet Caviar
- Mung Bean Dip
- 10 Party Dips, Spreads and Smears
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Baked Artichoke Dip
Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. See lots of variation ideas up in the post above. Also, feel free to use frozen artichokes (thaw first) - use one pound.
- 2 (14-ounce) cans or jars of water-packed artichokes, well drained
- 4 ounces silken tofu
- 3 large cloves garlic
- 1/2 cup parmesan, pecorino or gruyere cheese, freshly grated
- 1/3 cup plain (or Greek) yogurt
- 1/3 cup mayonnaise
- 1/4 teaspoon fine grain sea salt, or to taste
- 1/4 teaspoon cayenne pepper
- more grated cheese to sprinkle on top
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Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic.
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Add the grated cheese, yogurt, mayonnaise, salt, and cayenne to the blended mixture and stir by hand until well combined.
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Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren't getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.
Makes 2 1/2 cups.
Related Recipes
10 Party Dips, Spreads and Smears for your Next Celebration
Everyone needs a short list of great party dip recipes alongside a few flavor-packed spreads and smears. Here are ten fantastic options ranging from artichoke dip to homemade labneh along with the keys to great guacamole.
Peace, Love & Energy Dip
The best thing in my refrigerator right now. It’s a dip! An updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets.
Mung Bean Dip
To get the smoothest, creamiest bean dip you can imagine, use mung beans. They work beautifully accented with shallot oil and chives in this hummus-inspired spread.
Guacamole
To make the best guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.
Seed Pâté
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I've worked in fresh herbs and garlic, but it's not hard to imagine many different ways to approach the base. Finish seed pate with a bit of miso - for flavor, seasoning, and easy nutritional boost.
Golden Beet Hummus
A lightened-up hummus - reining in the tahini and oil a bit. Billowy and smooth, it's a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.
A Vibrant Beet Caviar
Inspired by a loaf of 100% einkorn bread passed to me by a friend (and the cookbook by Silvena Rowe I had in my bag at the time) - a beet caviar. Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.
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Comments
Love this! Reminds me of my mom’s classic artichoke dip but without the mayo etc! I just added a little extra garlic oil to compensate. YUM!
Love the garlic oil add – fantastic!
hello Heidi,
ok, here it goes.
My sister was the most wonderful appetizer maker person. Every holiday, she made the most amazing dips and salads and crackers and breads. Sadly, she passed away three years ago. Even more sadly, because we thought we would live on forever, we never left any recipes for each other.
Your artichoke dip! It is the closest that I have made that is similar to hers.
I am grateful everytime I pull out your cookbooks, or look at your website because I find something I can feed my whole family, and now, I can remind everyone how delicious Aunt Lina’s artichoke dip was and will be.
Happy Thanksgiving, Happy everything-
with a grateful heart,
Maria Basch
Thanks for sharing this story Maria, and for the nice note. I’m so sorry to hear about your sister. xx -h
I’ve had the ingredients for this for a month and finally made it tonight! Really easy, and really delicious. I came to artichoke dip late in life, via Artichoke Pizza in New York, and can’t wait to slather this on good bread with extra cheese!
Would a dairy-free yogurt and a vegan mayo work here? Thanks– this looks amazing!!
I haven’t tested it, but yeah! I don’t see why not. Just use a yogurt and mayo you like the taste of an go from there!
This turned out great. For some reason mine didn’t brown as nicely as I wanted, but the taste and texture are great. I’m so grateful for a less heavy alternative to flavors that I love!
Hi TJ – give it a zap under the broiler in the last few minutes of baking to get the extra golden color.
I don’t ever use tofu, but it is so healthy – Any other good recipes using tofu that is sort of disguised like in the artichoke dip? I’m sure this will be a good recipe. Normally it tastes too mayonaisy.
Hi Jennifer – You can’t taste it at all.
That sounds good.
what a great way to edit that recipe. i will definitely give it a shot the next time i have awesome dip worthy friends over.
This looks very yummy, although I might have to up the garlic a little (I have a garlic problem). I think I’ll add it to the list for my Project Runway finale party. Mine won’t be as cute though, because my mini Le Creuset is currently used to hold my store of rendered bacon fat.
How would this freeze? I don’t work with tofu very often. It would be nice if I could make it in advance and reheat.
wow, that looks wonderful!
I don’t usually eat artichokes but this really looks delicious with the cheese so I’m definitely going to try it.
thanks!
I’m hosting a party this Saturday and I’ve been rummaging through a lot of recipes, trying to figure out what to serve to my guests that would be easy and painless. I really would hate to be the one stuck in the kitchen while everyone enjoys the party.
This recipe is definitely going to be served. But, I was just wondering, do you have any recipes that would go with this? I know this is already somewhat “heavy” considering that there’s a generous amount of cheese, yogurt and tofu involved, so if you’ve got anything light in mind, I would love to hear what you’re thinking. 🙂
Cheers!
Heidi – this sounds awesome! Would it do well as a make ahead dish? I’m heading to the mountains this weekend with friends, and would like to make this at home (steps up until baking), throw it in the cooler for the ride up (maybe 2-3 hours at most), then pop it in the oven upon arrival. Any risks?
Placing this in a pie shell is also yummy.
I wish I wasn’t going to bed, I’d make this. Can’t wait. Pictures stunning as always.
all recipe
Mrs Redboots – you asked whether this is made with Jerusalem artichokes.
I don’t think it is, I think that it uses artichoke hearts. If you can’t find them tinned, perhaps you can find them in a jar or something.
Where I am, we tend to mostly get them preserved in olive oil, though that would probably increase the fat content in the recipe quite dramatically. See if you can find them preserved in brine.
Thanks for another great recipe, Heidi! I love the idea of using tofu in place of mayonnaise. I used it blended with soy milk to substitute for cream recently, however I made the mistake of using the only thing I had (extra-firm) and it came out a little too chunky. I’ll store the silken version now so that I have it on hand for next time.
Drool…
Oh jeez, I have a weakness for artichoke dip and may just have to make this! Yay for the Super Bowl coming up!
Wow – I am so bringing this to a Super Bowl party. I will be giggling on the inside as I watch the crowd of buffalo-wing-lovers dig into the dip. At half time (game or dip) I will proudly proclaim the inclusion of tofu and keep the remainder for myself! Ha ha. Fun with tricking people into eating healthy-er.
What a wonderful recipe!! Congratulations!
Hello Carol and all who asked for suggestions to go with the dip. I used fresh pita bread, sliced it and lightly toasted in the oven with a sprinkle of extra vir olive oil. If no pita, sourdough bread sliced into small pieces and lightly toasted with olive oil is also delicious. Thanks Heidi for improving the old favorite!!!!
This is awesome! I just started making artichoke dip over the holidays, much to my husband’s delight. But, of course, I was horrified by how bad it is for you. Now I’m going to be hysterically happy to try out your updated, healthier version. Woohoo!
Oh YAY! I loathe mayo, but love artichoke dip. I NEVER make it at home because every recipe I have found have been 1 cup mayo. When I order it out I can convince myself it is not mayo. I had been planning to try to make some with a combo of cream cheese, and either yogurt or sour cream, I never thought of using tofu.
Oh, and I must say that artichoke dip is also excellent of sandwiches.
My version which includes neufchatel and some mayo is delicious, but yours sounds like a great alternative that is also healthier. It will find its way onto my tapas table on Wednesday!
Heidi!
I can’t wait for the perfect dippers later this week. We are making this TONIGHT.
I’ll let you know how it goes!
Oh wow the dip sounds wonderful. I love artichokes but would never have thought of baking them into as dip before – thanks for the recipe.
This is my favorite dip and each time I want to make it, I have to find the perfect recipe and usually fall short. This sounds exactly right. Thanks! And I love the cute little pots.
Yours sounds delicious. I recently made the old standard exchanging feta for parmesan and adding sun dried tomatoes. It was fabuluous.
I love artichoke dip, and when I saw this I knew I had to make it tonight!
I served this as an appetizer and used mini pitas as dippers. It was delicious! I imagine that lightly toasted bread rubbed with garlic would be a great dipper as well. It was light, yet substantial enough that it could hold its own in a dinner composed of 3-4 mini entrees (leftover sides and salads usually)… something I do often… Thanks for the delicious and healthful take on an old favorite
i just found your website. i absolutely love it! you are such an inspiration. i can’t wait to try out your recipe! thankyou.
YUM! I always blow my diet when I see an artichoke dip at a party—-but this makes it so much less sinful! I always put fresh lemon juice in mine—-I wonder if using lemon yogurt would give it a little zing? Or, I suppose a little squeeze of the real stuff couldn’t hurt….
Love the lemon yogurt idea! Might be too sweet though?
Looks and sounds delicious!
Yep, the tofu is a great idea to replace the mayo. Besides, life is better with grated parmesan on top! Could I use steamed fresh artichokes, if they are in season?
This is a great recipe, I love artichokes and tofu! I will definitely be trying this one soon. 🙂
Awesome! I love artichoke dip, but stay away from it because of all the mayo and cheese. This looks like a great, healthier alternative. Thanks!
This looks gorgeous! And I’m really excited about an artichoke dip that incorporates tofu. I’m one of those people who actually likes the taste of it, and of course it adds a nutritional punch. Looking forward to trying this one!
Glad you all like artichoke dip as much as I do. I have the perfect dippers coming later in the week!
Julieta, you could absolutely use steamed fresh artichokes.
Vic, any chance you have sour cream on hand? That would work as a substitute….
-h
Lucky me. I have all ingredients on hand. What do you recommend for dippers? Ah, I see someone else asked the same question.
Mmmm…these ingredients work for me! What’s a good go-with dipper?
Hi. I just recently signed up to receive your updates, and cannot tell you how excited I am to try your recipes! Your writing and creativity are remarkable What a clever twist on an old favorite to incorporate tofu and yogurt!
I’m making this tomorrow. Sounds great–I also try to stay away from this recipe because of the mayo, cream cheese, etc. I won’t tell my husband about the tofu until he says how good it is!
Darn, I was just thinking I could do this tonight (who said dip can’t be a main meal!), but I don’t have yoghurt. I’m wondering if the yoghurt is essential here? It looks so good, dare I risk being disappointed due to impatience??
What a great idea using tofu! Since I like my dip to be chunky, I’d puree half the artichokes and chop the other half. Some finely diced red pepper or sun-dried tomato would add even more color pop. Thanks for helping me cut some fat from one of my favorites.
Heidi, this sounds delicious! Ive been making another version with cream cheese, parmesan and yogurt, but I think I will give tofu a try! Thank you very much for posting this recipe!
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