Roasted Garlic Artichoke Olive Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine and Season: Stir the mixture well to combine all ingredients evenly. Taste and season with kosher salt as desired.
- 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.
- 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
