Hot Artichoke Dip With Sourdough Rounds

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1 cup Rich & Creamy Mayonnaise,
4 ounce can marinated artichokes, reserve 2 tablespoons liquid,
1/2 pound low fat mozzarella cheese, cut into large pieces,
1/2 cup Parmesan cheese,
cut into pieces or grated 2 green onions, sliced,
1 round sourdough bread, cut into 2-inch pieces


  1. Preheat the oven to 350°F.
  2. Place the mayonnaise, artichokes with 2 tablespoons liquid, mozzarella cheese and Parmesan cheese in the pitcher. Blend on 2 for 20 seconds.
  3. Use a spatula to clean the sides of the pitcher and blend again on 2 until uniformly smooth.
  4. Spoon the dip into a heat-proof serving dish.
  5. Bake the artichoke dip for 20 minutes or until heated through completely.
  6. Serve the dip with a wide knife for spreading on the sourdough bread.


Tino Diaz
from Fresno, CA
Oct. 26, 2014

Rich & Creamy

This was very tasty and easy when scratch isn’t an option. Canned artichokes was pleasantly delicious. Add spinach and it’ll rock even more.
from Chicago, IL
Jun. 3, 2014

Healthier Version?

I made this with greek yogurt in place of the mayo - you have to cook it a little longer but it was still amazing! Also I tried with low-fat greek yogurt, and it got watery...I will probably stick with the regular greek yogurt from now on.
from Ukiah, CA
Apr. 25, 2014

We dream of this dip ... lol

SOOO amazing. Yah, it’s true - this stuff is GOOOOOD!


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