Four Cheese Baked Artichoke Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bubbly hot dip made with artichokes, four cheeses, and Worcestershire sauce. Perfect for parties and gatherings, this creamy appetizer yields four cups of crowd-pleasing deliciousness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 12-14 oz. can/jar marinated artichoke hearts
- 8 ounce block cream cheese, softened
- 1 cup plain Greek yogurt or quality mayo ((see notes))
- 1/2 or 1 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Fontina cheese
- 1/2 tsp Worcestershire sauce ((optional))
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup chopped green onion
- celery sticks for dipping
- 2-3 TBSP homemade or store-bought gluten-free Italian-seasoned breadcrumbs (toasted)
- extra green onion or parsley to garnish
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 20m
- Sodium
- 307mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 149mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.