Warm Artichoke & Parmesan Dip

I’m scared to check the nutrition information with this awesome tasting dip! There’s cream cheese and Parmesan, but what the heck, it was so good with broiled baguette slices. This is another great recipe from dairygoodness.ca and can be viewed at:


  • Prep. Time 15 – 20 mins
  • Cooking Time 20 mins
  • Yields 625 mL (c.)


What You Need

The perfect make ahead dip to bring to a party. Everyone will love the warm, cheesy flavour with the tanginess of artichokes.

1 jar (6 oz/170 ml) marinated artichokes 1
1 tbsp butter 15 ml
3 cloves garlic, minced 3
1 small onion, finely chopped 1
1 cup 35% Real Whipping Cream 250 ml
1 package (8 oz/250 g) cream cheese, cubed 1
1/2 cup grated Canadian Parmesan cheese, divided 125 ml
1 tbsp chopped fresh basil 15 ml
sliced baguette, toasts or crackers


  1. Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.
  2. In a saucepan, melt butter over medium heat; cook garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
  3. Pre-heat oven to 400°F (200°C). Stir 1/3 cup (75 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan. Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

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