This Cheesy Lemon Rosemary Artichoke Dip is memorable comfort food at its best!
As most artichoke dips are, this artichoke dip recipe is decadent and flavorful. Use good cheeses for the recipe, and you will be glad you did. This is one of those appetizer dips that is so addicting and wonderful that you’ll want to dip again and again. It’s perfect for a party because your guests will feel the same way.
Antoni in the Kitchen by Antoni Porowski
This recipe is from a book by Antoni Porowski: Antoni in the Kitchen. Antoni is the food and wine expert on the Netflix show Queer Eye. I love this book for its unique twists on classic recipes.
Some kid-friendly choices in the book include Frenchified Latkes with Chive Sour Cream, Baked Turkey Mac and Cheese, Bucatini Cacio e Pepe, Tomato Basil and Melty Mozzarella Baked Rice, Rainy Day Grilled Cheese with Prosciutto and Easy Tomato Bisque, Turkey Meatballs in Velvety Tomato Sauce, Pineapple Shrimp Skewers with Green Sauce, Turkey Meatloaf with a Block of Sharp Cheddar, Cast Iron Butter Basted Steak. Fun desserts like Peanut Butter Nutella Balls, Chewy Chocolate Chunk Cookies and Vanilla Pots de Creme are included too.
- marinated artichokes
- cream cheese
- Gruyére cheese
- sharp white cheddar cheese
- sour cream
- lemon juice
- fresh rosemary
- freshly ground black pepper
- dipping items (baguette slices, crackers or chips)
Use artichokes that are marinated in oil for the best flavor. I like to use full fat cream cheese and sour cream in dips like this because the flavor will be best with all the fat! Look for good Gruyére and white cheddar. Don’t skimp and get cheap cheese.
How to make Cheesy Lemon Rosemary Artichoke Dip:
This dip couldn’t be any easier to make. Combine all of the dip in ingredients in a bowl, and mix well. Transfer to a baking dish. You can also use a skillet, if you’d like. Bake for about 25 minutes, and that is it!
This fabulous cheesy dip is perfect for serving with toasted baguette slices. Kettle chips, pita chips or pieces of endive are good to use too. You want to use dippers that are sturdy enough to get in there and get a good scoop of that cheesy lemon rosemary artichoke dip!
Did I mention that this is a good party dip? Serve it in its baking dish, and let everyone dip away.
If you love cheesy dips, you might also like to try my chili cheese dip, hot cheesy almond dip or this jalapeño popper dip. The next time you need a tried-and-true appetizer, try this Cheesy Lemon Rosemary Artichoke Dip to serve and watch everyone be “wow’d.” Enjoy!
Cheesy Lemon Rosemary Artichoke Dip
- Three 6.5-ounce jars marinated artichokes (drained), coarsely chopped
- 8 ounces cream cheese, softened
- 6 ounces (1½ cups) grated Gruyere cheese
- 4 ounces (1 cup) grated sharp white cheddar cheese
- 8 ounces (1 cup) sour cream (don't use low fat)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh rosemary
- ¼ teaspoon freshly ground black pepper
- toasted baguette slices, crackers or chips (for serving)
- Preheat the oven to 400 degrees F. Place the rack in the middle.
- In a large bowl, combine all the dip ingredients and stir until smooth. Transfer to an 8-inch square baking dish, 7 to 8-inch ovenproof skillet or a 2-quart baking dish.
- Bake until the dip is bubbly and light golden brown on top, 22 to 25 minutes. Let cool for 7 to 10 minutes before serving. Serve with baguette slices, crackers or chips.
- For the best taste and texture, go for artichokes marinated in oil instead of packed in water.