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Cheesy Artichoke Dip


By Pratik Govind



I adapted and “vegetarianized” this recipe from one by Food Network’s Bobby Deen, who shares the same mentality as mine when cooking – discovering substitutions that make dishes healthier without compromising flavor. This dip has the richness and complexity of a traditional artichoke dip with significantly less fat. Caramelized onions are the secret ingredient that takes this dish to the next level, and satisfies both Indian and American tastes alike. It is always a crowd pleaser and simple to prepare (and even easier when you have a brother to grate all the cheeses).


Cheesy Artichoke Dip


Total Time

1 hr 10 min


8 servings





1 tablespoon olive oil
½ onion, chopped
2 tablespoons balsamic vinegar
Salt and black pepper
One 8-ounce package low-fat cream cheese, softened
¼ cup mayonnaise
One 14-ounce can artichoke hearts, drained and chopped
¾ cup shredded part-skim mozzarella cheese
⅓, cup freshly grated parmesan cheese
Dash hot sauce, such as sriracha
1 tablespoon soy sauce
½ teaspoon oregano
1 teaspoon smoked paprika
4 green onions, thinly sliced (reserve half for garnish)
Optional: ½ cup frozen spinach, thawed and drained





Step 01

Heat the oil in a medium skillet on low-medium heat. Add the onions and stir frequently, until lightly browned and sweetly fragrant, about 20 minutes. Add balsamic vinegar to deglaze the pan, salt, and black pepper. Remove from heat and set aside.

Step 02

Preheat the oven to 350°F.

Step 03

With an electric mixer, beat together the cream cheese and mayonnaise. Add the caramelized onions, artichoke hearts, mozzarella, parmesan, hot sauce, soy sauce, and half of the green onions. Add oregano, smoked paprika, and salt and black pepper to taste. Mix together until well-combined.

Step 04

Transfer the mixture to a baking dish and bake until the top is golden brown, 30-40 minutes.

Step 05

Garnish with the remaining green onions. Serve hot with tortilla chips, crostini, or endives.


I hope you like the vegetarian version!

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