Baked Artichoke Dip

Baked Artichoke Dip

Prep Time

10 minutes

Cook Time

15 minutes


Baked Artichoke Dip

A trio of savory Super Spices enlivens this lower fat version of the traditional warm artichoke dip.

Recipe courtesy of McCormick®.

Nutrition Information (per serving – 2 tablespoons): Calories: 95, Fat: 7 g, Carbohydrates: 4 g, Cholesterol: 16 mg, Sodium: 223 mg, Fiber: 2 g, Protein: 4 g.


  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Rosemary Leaves, finely crushed
  • 1/2 teaspoon McCormick® Thyme Leaves, crushed
  • 1 package (8 ounces) frozen artichoke hearts, thawed, coarsely chopped
  • 3 ounces Neufchâtel cheese, 1/3 less fat than cream cheese, softened
  • 1/3 cup reduced fat mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons sliced green onion (optional)
  • 2 tablespoons chopped tomato (optional)


  • 1 Preheat oven to 350°F. Mix garlic powder, oregano, rosemary and thyme in small bowl. Set aside.
  • 2 Place artichoke hearts in food processor; cover. Process until finely chopped. Add cream cheese, mayonnaise, Parmesan cheese and herb mixture; cover. Process until well mixed. Spread mixture evenly in 9-inch pie plate.
  • 3 Bake 15 minutes or until mixture is heated through and edges are golden brown. Sprinkle with green onion and tomato, if desired. Serve with pita wedges or assorted crackers, as desired.


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