Roasted Garlic Artichoke Olive Dip Recipe

Introduction

This Roasted Garlic Artichoke Olive Dip is a creamy, flavorful appetizer perfect for any gathering. Combining roasted garlic, tangy artichokes, savory olives, and melted cheese, it’s sure to impress your guests and satisfy your taste buds.

Ingredients

• 1 head of garlic
• 1 teaspoon olive oil
• 2 cups mixed pitted olives, roughly chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Parmesan cheese, freshly grated
• 2 (14 oz) cans artichoke hearts, drained and roughly chopped
• 1 cup fresh mozzarella, cubed
• 1 (12 oz) jar roasted red peppers, drained and roughly chopped
• Kosher salt, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, keeping the cloves attached inside. Place the garlic head in a small baking dish and drizzle the exposed top with olive oil.
2. Step 2: Bake the garlic until soft and golden brown on top, about 20 to 25 minutes. Remove from the oven and allow it to cool.
3. Step 3: In a large bowl, combine the chopped olives, mayonnaise, sour cream, Parmesan cheese, artichoke hearts, cubed mozzarella, and roasted red peppers. Mix well.
4. Step 4: Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and add them to the bowl. Stir everything together and season with kosher salt to taste.
5. Step 5: Transfer the mixture to a baking dish and spread it evenly. Bake until the dip is hot, bubbly, and the cheese is melted, about 20 to 25 minutes.
6. Step 6: Serve warm with crackers, bread, or fresh vegetables. Enjoy!

Tips & Variations

• For a smoky twist, try adding a few drops of smoked paprika or swap out the mozzarella for smoked gouda.
• You can substitute Greek yogurt for sour cream to lighten up the dip while maintaining creaminess.
• If you prefer less salt, rinse the olives before chopping to reduce their brininess.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix all the ingredients (except baking) a day ahead and refrigerate. Bake it just before serving for best flavor and texture.

What can I use instead of fresh mozzarella?

If you don’t have fresh mozzarella, shredded mozzarella or another mild, melty cheese like Monterey Jack works well as a substitute.

Roasted Garlic Artichoke Olive Dip Recipe

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★★★★★

4.5 from 140 reviews

This Roasted Garlic Artichoke Olive Dip is a rich, flavorful appetizer featuring creamy cheeses, tangy artichokes, briny olives, and sweet roasted garlic. Baked until hot and bubbly, it makes a perfect party dip served warm with crusty bread or crackers.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 head of garlic
• 1 teaspoon olive oil

Dip Mixture

• 2 cups mixed pitted olives, roughly chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Parmesan cheese, freshly grated
• 2 (14 oz) cans artichoke hearts, drained and roughly chopped
• 1 cup fresh mozzarella, cubed
• 1 (12 oz) jar roasted red peppers, drained and roughly chopped
• Kosher salt, to taste

Instructions

1. Preheat Oven and Prepare Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, leaving the cloves intact in the head.
2. Roast the Garlic: Place the garlic head in a small baking dish and drizzle with 1 teaspoon olive oil. Bake for 20-25 minutes until the garlic softens and the top begins to brown. Remove from oven and set aside to cool.
3. Mix Dip Ingredients: In a large bowl, combine the roughly chopped olives, mayonnaise, sour cream, grated Parmesan cheese, drained and chopped artichoke hearts, cubed fresh mozzarella, and chopped roasted red peppers.
4. Add Roasted Garlic: Once the garlic has cooled enough to handle, squeeze the softened cloves out of their skins and add them to the bowl with the other ingredients.
5. Combine and Season: Stir the mixture well to combine all ingredients evenly. Taste and season with kosher salt as desired.
6. Bake the Dip: Spread the dip evenly into a baking dish. Bake in the preheated oven for 20-25 minutes until the dip is hot, bubbly, and the cheeses have melted.
7. Serve: Remove from the oven and serve warm with your choice of crackers, bread, or fresh vegetables. Enjoy!

Notes

• You can use a mix of green and black olives to add varied flavor to the dip.
• For a spicier kick, add a pinch of crushed red pepper flakes.
• This dip can be prepared a day ahead and baked just before serving.
• Leftovers can be refrigerated and reheated in the oven until warmed through.
• Serve with pita chips, baguette slices, or fresh cut veggies for dipping.

Keywords: roasted garlic dip, artichoke dip, olive dip, party appetizer, baked dip, creamy dip