Baked Creamy Pesto Artichoke Dip Recipe Will Be Your New Favorite (5 Ingredients, 25 Minutes) Appetizers Gluten-free Vegetarian Snacks Vegetables Low Carb Recipes Low Sugar Recipes Entertaining

Is there anything better than a hot baked dip right out of the oven? Artichoke dip is one of my favorites. When I found myself with an abundance of fresh basil growing in my garden and a baked dip craving, the idea baked creamy artichoke pesto dip recipe was born. This easy dip recipe is the best of both worlds if you love artichoke dip and basil pesto. Delicious, and so easy to make.

You only need five ingredients from your fridge and pantry to make this incredibly delicious hot pesto artichoke dip recipe. Here is your short gluten-free shopping list: a can of artichoke hearts (read about the health benefits of artichokes), mayonnaise, cream cheese, Parmesan cheese and basil pesto (check out the surprising health benefits of pesto).

To make this snack and appetizer recipe you simply stir all the ingredients together and spread them into a baking dish. Bake for about 20 minutes, or until hot, golden and bubbly.

Cooking Tips: Be sure to get as much moisture out of the artichokes after chopping as you can. I squeezed mine to release all the liquid. You can use homemade basil pesto or store-bought jarred pesto. For some texture, sprinkle the top with breadcrumbs before baking. For some spice, add crushed red pepper flakes.

Serve as an appetizer or snack with your favorite dippers like pita chips (my choice), tortilla chips, crackers, toasted bread or fresh vegetables. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

• 14 ounces (1 can) artichoke hearts, drained well and chopped
• 1 cup mayonnaise
• 8 ounces cream cheese, softened
• 1/2 cup Parmesan cheese, grated
• 1/2 cup basil pesto (jarred or homemade pesto)

Optional Ingredients

• breadcrumbs or panko
• crushed red pepper flakes

Here's how to make it: 

1. Put all the ingredients into a mixing bowl.
2. Stir well to combine. Season with black pepper, if desired. (If using crushed red pepper flakes, stir desired amount into the mixture.)
3. Spread into a baking dish. (I used an 8x8-inch baking dish.) If using panko, sprinkle on the top.
4. Bake in a preheated 375-degree F oven for about 20 minutes, or until the dip is hot, bubbly and lightly browned on top.
5. Serve with desired dippers. Store the dip covered in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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