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®


per serving

Calories: 95, Fat: 7g, Carbohydrates: 4g, Cholesterol: 16mg, Sodium: 223mg, Fiber: 2g, Protein: 4g


  • 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 grated Parmesan cheese
  • 2 tablespoons sliced green onion (optional)
  • 2 tablespoons chopped tomato (optional)


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


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