Baked Artichoke Dip Recipe
Baked Artichoke Dip made with leeks in a roasted garlic, lemon, and asiago cream served with Italian flatbread or nacho chips.
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Ingredients
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Leek & Garlic Roasting
Dip Base & Cheese
Seasoning & Herbs
Serving
Method
Leek & Garlic Roasting
Prepare garlic
Preheat oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves. Drizzle each bulb with 1 tablespoon olive oil, wrap loosely in foil, and place on a small baking sheet.
Roast leeks with garlic
Toss the sliced leeks with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread leeks in a single layer on a small rimmed baking sheet. Roast garlic and leeks in the preheated oven for 20–25 minutes until leeks are soft and garlic is golden and fragrant. Remove the garlic when soft; allow to cool slightly, then squeeze roasted garlic cloves out of their skins into a small bowl and mash to a paste.
Dip Base & Cheese
Combine base ingredients
In a large mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth. Add sour cream and mayonnaise and mix until homogenous and creamy.
Add flavor elements
Stir in the mashed roasted garlic (from previous section), lemon juice, lemon zest, and chopped roasted leeks. Fold in the chopped artichoke hearts and 3/4 cup of the grated asiago cheese. Add dried oregano, red pepper flakes (if using), remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust salt, pepper, or lemon as desired.
Assembly & Baking
Transfer to baking dish
Preheat oven to 375°F (190°C). Spoon the mixed dip into a lightly oiled 9-inch (or similar) shallow baking dish, smoothing the top with the back of a spoon. Sprinkle the remaining 1/4 cup asiago and 1 tablespoon grated Parmesan evenly over the top.
Bake
Bake in the preheated oven for 20–25 minutes until the dip is bubbling around the edges and the top is golden. If you want a deeper brown top, place under a hot broiler for 1–2 minutes—watch carefully to avoid burning.
Finish
Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top before serving.
Serving
Serve the baked artichoke dip warm with Italian flatbread or nacho chips. Spoon into bowls or present the baking dish on a board. Leftovers can be refrigerated in an airtight container up to 3 days and reheated in a 350°F (175°C) oven until warmed through.
