Dairy Farmers of Canada

Warm Artichoke & Parmesan Dip

The perfect make ahead dip to bring to a party. Everyone will love the warm, cheesy flavour with the tanginess of artichokes.

  • Prep: 15 min - 20 min
  • Cooking: 30 min - 35 min
Yields 625 mL / 2 1/2 t.
warm artichoke parmesan dip

Ingredients

  • 6 oz (170 mL) 1 jar marinated artichokes
  • 1 tbsp (15 mL) butter
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup (250 mL) 35 % cream
  • 8 oz (250 g) Canadian Cream cheese cubed
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
  • 1 tbsp (15 mL) chopped fresh basil
  • Sliced baguette, toasts or crackers
Placeholder alt

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

SIGN UP NOW

Preparation

Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.

In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan. Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

Tips

Learn more about

Nutritional information

Per serving
Energy: 106 Calories
Protein: 3 g
Carbohydrate: 2 g
Fat: 10 g
Fibre:
Sodium: 115 g

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 57 mg
Phosphorus: 4 %
Riboflavin: 3 %
Vitamin A: 10 %
Vitamin B12: 5 %