Baked Artichoke and Asiago Dip

This baked Artichoke and Asiago dip is a delicious, creamy and addictive warm dip made with artichoke hearts, Asiago cheese, and various seasonings. It is perfect for parties, gatherings and makes a great appetizer or snack. It simple to whip up and perfectly creamy and warm out of the oven ready to be served with your favorite crackers, crisps or vegetables.

Artichoke and Asiago Recipe Ingredients

• ARTICHOKE HEARTS: I use canned, drained artichoke hearts but you can use frozen, and thawed.I chopped my artichokes finely in this Asiago cheese dip recipe, but if you love big artichoke flavor, leave them in bigger chunks.
• ASIAGO CHEESE: Asiago cheese has a nutty sharp flavor. I grate or shred mine. It can be substituted with more Parmesan cheese or pecorino Romano or for a meltier milder option you can use Swiss cheese, fontina, or mild white cheddar.
• PARMESAN CHEESE: Finley grated is what I use and it adds extra flavor to the dip
• CREAM CHEESE: I always recommend full fat cream cheese for best flavor and consistency in the dip and make sure it’s room temperature so it’s easy to mix.
• SOUR CREAM: Same goes for the sour cream - full fat and room temperature. Adds a creamy tangy flavor to the dip.
• MAYONNAISE: This adds flavor and richness and adds to the creamy texture of the dip. Use real mayo not dressing for this recipe. You will need ¼ cup mayo.
• HERBS & SPICES: I add garlic powder, onion powder, plus black pepper. If you would like to add dried parsley or even some thyme for more flavor you can or even some paprika. Adjust amounts to taste. If you prefer to add fresh garlic you can just mince 1 small garlic clove of grate it in.
• LEMON JUICE: It adds tangy flavor. I use 1 teaspoon but you can add up to 1 tablespoon for extra tangy flavor. Feel free to add in a little lemon zest if you wish too.
• DIJON MUSTARD: I like the flavor it adds to the dip - it adds a tangy brightness balancing the richness and saltiness.
  
  

How To Make This Creamy Baked Artichoke & Asiago Dip (full instruction below)

1. Combine Ingredients: Combine the sour cream, cream cheese, mayo and remaining ingredients until really nice and smooth. Do this in skillet or I find it easier to do this in a large bowl.
2. Transfer to Skillet & Bake: Transfer the cheesy mixture to the skillet (If you mixed everything in a bowl) or lightly greased baking dish and bake until warmed through, cheese is melted and topping is golden.
3. Serve Warm: With baguette slices/crostini, fresh vegetables or sliced red peppers, pita chips, crackers… you name it! It is even great as a spread for sandwiches or bagels. Leftovers store well in the fridge.
   
   

Artichoke And Asiago Dip Make Ahead and Storage:

• MAKE AHEAD: You can assemble this dip up to 8 hours before you plan to bake it. Simply store it loosely covered in the fridge until you’re ready to heat it up. You may need to add a few more minutes to the baking time to compensate for starting with a cold dip.
• STORAGE: Leftovers last about four days in your refrigerator in and airtight container. Reheat leftovers in the microwave until hot, or heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).
  
  

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