Roasted Garlic Artichoke Olive Dip Recipe

Introduction

This Roasted Garlic Artichoke Olive Dip is a flavorful and creamy appetizer perfect for parties or cozy nights in. Combining tangy artichokes, savory olives, and roasted garlic, it delivers a rich, irresistible taste that’s sure to impress your guests.

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. Slice the top off the head of garlic, leaving the head intact. Place it in a small baking dish, drizzle the exposed cloves with olive oil, and roast until soft and slightly browned, about 20-25 minutes. Remove and let cool.
2. Step 2: In a large bowl, mix together the chopped olives, mayonnaise, sour cream, Parmesan cheese, artichoke hearts, mozzarella cubes, and roasted red peppers.
3. Step 3: Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins and add them to the bowl. Stir well to combine. Season with kosher salt to your taste.
4. Step 4: Transfer the mixture to a baking dish and bake at 400°F until the dip is hot, bubbly, and the cheese has melted, about 20-25 minutes.
5. Step 5: Remove from oven and serve warm with crackers, bread, or fresh vegetables. Enjoy!

Tips & Variations

• For a bit of heat, add a pinch of red pepper flakes to the dip before baking.
• Substitute Greek yogurt for sour cream to reduce fat without sacrificing creaminess.
• Try adding chopped fresh herbs like parsley or basil for a fresh finish.
• If you prefer a smoother dip, pulse the mixture briefly in a food processor before baking.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short intervals, 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 assemble the dip a day in advance and keep it covered in the refrigerator. Bake it fresh just before serving for the best texture and flavor.

What can I serve with this dip?

This dip pairs wonderfully with toasted baguette slices, pita chips, fresh vegetable sticks, or sturdy crackers for dipping.

Roasted Garlic Artichoke Olive Dip Recipe

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★★★★★

4.5 from 69 reviews

This Roasted Garlic Artichoke Olive Dip is a creamy, flavorful appetizer combining roasted garlic, mixed olives, artichoke hearts, and a medley of cheeses. Perfectly baked until hot and bubbly, it is an irresistible dip for parties or cozy gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 head of garlic
• 1 teaspoon olive oil

Main Dip

• 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. Roast Garlic: Preheat your oven to 400°F. Slice off the top of the head of garlic, keeping the cloves attached inside. Place the garlic head in a small baking dish and drizzle the exposed tops with 1 teaspoon of olive oil. Bake it in the oven for 20-25 minutes until the cloves become soft and golden brown. Once done, remove and let it cool.
2. Mix Ingredients: In a large mixing bowl, combine the roughly chopped olives, mayonnaise, sour cream, freshly grated Parmesan cheese, drained and chopped artichoke hearts, cubed mozzarella, and chopped roasted red peppers thoroughly.
3. Add Roasted Garlic: After the garlic has cooled enough to handle, squeeze the softened cloves out of their skins directly into the bowl with your other dip ingredients. Stir everything well to evenly incorporate the roasted garlic flavor.
4. Season and Assemble: Taste your mixture and season with kosher salt as needed. Transfer the dip evenly into a baking dish, spreading it out smoothly.
5. Bake the Dip: Place the baking dish in the oven and bake at 400°F for 20-25 minutes, or until the dip is hot, bubbly, and the cheeses have fully melted and slightly browned on top.
6. Serve: Remove from the oven and serve warm as a delicious appetizer with crusty bread, crackers, or fresh vegetables.

Notes

• For a smoother texture, you can pulse the dip mixture briefly in a food processor before baking.
• Use fresh or good-quality roasted red peppers for best flavor.
• This dip pairs wonderfully with crusty baguette slices or pita chips.
• Allow dip to cool slightly before serving to avoid burning.
• Leftovers can be refrigerated and gently reheated.

Keywords: Roasted garlic dip, artichoke olive dip, baked appetizer, cheesy dip, party dip