Parmesan Artichoke Dip (easy to make)

Parmesan Artichoke Dip is rich, creamy, and packed with artichokes & fresh parmesan cheese. It’s all topped with a buttery crumb topping and baked until golden and bubbly.

This dip is a variation of our famous Spinach Artichoke Dip and a party favorite! It can be made ahead of time and always gets rave reviews.

artichoke dip baked and served with crostini

Ingredients

This recipe has a slightly lighter consistency compared to our spinach artichoke dip and the flavor of the artichokes is very forward!

CREAMY BASE: Cream cheese, mayonnaise, and sour cream make for a creamy and slightly tangy base that is the perfect consistency.

ARTICHOKES: This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned.

If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

CHEESES: Parmesan adds bold flavor to this recipe while mozzarella gives a nice creamy texture. Gruyere is another great addition to this recipe.

ingredients for artichoke dip

Variations

  • Fresh or frozen spinach can be added (5 oz frozen is perfect in this recipe).
  • Chopped water chestnuts add great crunch.
  • Stir in a finely diced jalapeno for a little bit of heat.
  • To keep it low carb, skip the bread crumbs and add a bit of extra cheese on top.

mixing cheeses in a bowl

How to Make Artichoke Dip

  1. Combine the creamy base with seasonings.
  2. Add chopped artichokes. Stir in cheeses (per recipe below).
  3. Top with bread crumb topping and bake.

adding artichokes to a dip

Make Ahead & Leftovers

  • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.
  • If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • This recipe does not freeze well.

a pan of uncooked and cooked artichoke dip

What to Serve With

Dippers: Tortilla chips, crostini, bread cubes, crackers, celery, carrot sticks.

Serve next to other favorite appetizers and snacks for a great party spread. Below are our favorites:

artichoke dip baked and served with crostini

Parmesan Artichoke Dip

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 230
Author Holly Nilsson

Ingredients

  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic minced or ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 14 oz marinated artichoke hearts chopped
  • 1 cup fresh shredded parmesan cheese divided
  • 1 cup mozzarella cheese
  • 1 tablespoon melted butter
  • 2 tablespoons panko breadcrumbs

Instructions

  • Preheat oven to 400°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise, garlic and onion powder with a hand mixer until fluffy.
  • Stir in ⅔ cup parmesan cheese, mozzarella cheese, and chopped artichokes. Spread into a small casserole dish (or deep dish pie plate).
  • Combine melted butter, bread crumbs and remaining parmesan cheese (add a sprinkle of parsley if desired). Sprinkle over the dip.
  • Bake 18-22 minutes or until bubbly and cheese is browned.

Notes

This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned. If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

If you’d like to add spinach, 5oz of frozen spinach is perfect in this recipe.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.

If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.

Leftovers can be stored in the refrigerator for up to 4 days. 

This recipe does not freeze well.

Nutrition

Serving: 3tablespoons | Calories: 230 | Carbohydrates: 4g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 430mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg

Originally posted at Spend with Pennies

Spinach Artichoke Dip – Party Perfect!

Spinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!

spinach and artichoke dish with herbs and crackerBetween this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.

Ingredients

CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.

SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.

ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor

MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

Fresh or Frozen

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

  1. Mix base Mix cream cheese, sour cream and a bit of mayo until fluffy.
  2. Add ins Fold in spinach, artichokes and cheeses.
  3. Bake Bake until bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

unmixed spinach and artichoke dish

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!

More Great Dip Recipes

spinach and artichoke dish with cracker

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 292
Author Holly Nilsson

Ingredients

  • 8 oz cream cheese , softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup fresh shredded parmesan cheese
  • ½ cup shredded gruyere cheese
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 14 oz marinated artichoke hearts chopped

For Serving

  • 1 baguette optoinal
  • olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
  • Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
  • Bake 25-30 minutes or until bubbly and cheese is browned.
  • Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  • Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

Video

Notes

*Nutrition information does not include baguette

Nutrition

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

 

 

Spinach Artichoke Dip with cracker and unmixed dip and text 

Originally posted at Spend with Pennies

Blueberry Cream Cheese Croissant Bake

An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.

 Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.

Brian and Eva

Brian and Eva

So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.

Zoe at Mixer

Zoe Mixes It Up!

Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.

Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!

Blueberry Cream Cheese Croissant Bake in Red Casserole Dish

So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.

I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!

Blueberry Cream Cheese Croissant Breakfast Bake Steps

These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.

I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!

To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?

Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.

Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.

Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.

I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!

More Breakfast Favorites!

PIN IT! ‘Blueberry Cream Cheese Croissant Bake’

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Yield: 8 Servings

Blueberry Cream Cheese Croissant Bake

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

An easy and delicious breakfast dish that bakes canned croissant rolls with blueberries and a maple sweetened milk and egg mixture.

Ingredients

  • 1 tube Crescent Dough
  • 1 cup blueberries (fresh or frozen)
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • Juice of one-half lemon
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
  3. Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
  4. Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  5. Place rolls in a lightly greased 9×9 pan.
  6. Scatter blueberries over the crescent rolls.
  7. Pour cream cheese mixture over rolls and blueberries.
  8. Bake at 350°F/175°C for 35 minutes or until rolls have become golden brown.
  9. Cool, top with powdered sugar and enjoy!

Notes

The original recipe calls for 8 servings but be forewarned…better be prepared for it to serve four adults!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 277mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 4g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary