Spanish Artichoke Dip
This creamy and flavorful dip features tender artichoke hearts blended with rich cheeses, tangy roasted red peppers, and bold Spanish seasonings. Served warm and bubbly with toasted bread, crackers, or veggies, it makes an irresistible appetizer or party dish.
Total Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8 (as appetizer)
Ingredients:
Main Ingredients:
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup roasted red peppers, finely chopped
1/2 cup cream cheese, softened
1/2 cup sour cream or Greek yogurt
1/3 cup mayonnaise
1/2 cup shredded Manchego cheese (or Parmesan)
1/2 cup shredded mozzarella
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil (for topping)
Optional Garnish:
Chopped parsley or chives
Extra Manchego or paprika for topping
Instructions:
1. Preheat oven:
Preheat your oven to 375°F (190°C).
2. Mix the dip:
In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add in chopped artichokes, roasted red peppers, garlic, Manchego, mozzarella, smoked paprika, cayenne, salt, and pepper. Mix well.
3. Transfer to baking dish:
Spoon mixture into an oven-safe dish (around 8-inch round or similar). Smooth the top. Drizzle with olive oil and sprinkle with a little extra cheese and paprika if desired.
4. Bake:
Bake for 18–22 minutes, or until hot and bubbling and the top is lightly golden.
5. Serve:
Garnish with chopped parsley or herbs and serve warm with sliced baguette, pita chips, crackers, or fresh veggies.
Tips & Notes:
Make it ahead: Assemble and refrigerate unbaked. Bake just before serving.
No Manches: Substitute with Parmesan, Romano, or a sharp white cheddar.
Add a Spanish twist: Mix in chopped olives, a few slices of diced Spanish chorizo, or a splash of sherry vinegar for depth.
Spicy option: Increase cayenne or add minced jalapenos or chili flakes.
Frequently asked questions FAQs:
Q: Can I make this dip vegetarian?
A: Yes! The base recipe is already vegetarian-friendly if using vegetarian cheese.
Q: Can I serve it cold?
A: This dip is best served warm, but leftovers can be enjoyed cold or room temperature.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze it before baking. Thaw in the fridge and bake when ready.
Q: What goes best with it?
A: Crusty bread, garlic crostini, pita chips, or even grilled vegetables like zucchini slices.
Nutritional Information
Calories: 210
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Carbohydrates: 6g
Fiber: 2g
Sugar: 2g
Sodium: 350mg