Roasted Garlic Artichoke Olive Dip Recipe

Introduction

This Roasted Garlic Artichoke Olive Dip is a flavorful, creamy appetizer perfect for any gathering. Combining tangy artichokes, savory olives, and roasted garlic, it’s sure to be a crowd-pleaser. Easy to prepare and serve warm, this dip pairs wonderfully with crusty bread or fresh veggies.

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 oven to 400°F. Slice the top from a head of garlic, leaving the head attached. Place it in a small baking dish and drizzle the top with olive oil.
2. Step 2: Bake the garlic until soft and the top is starting to brown, about 20-25 minutes. Remove and set aside to cool.
3. Step 3: In a large bowl, combine chopped olives, mayonnaise, sour cream, Parmesan cheese, artichoke hearts, mozzarella cubes, and chopped roasted red peppers.
4. Step 4: Once the garlic has cooled, squeeze the softened cloves from their skins into the bowl. Stir everything to combine and season with kosher salt to taste.
5. Step 5: Spread the mixture evenly into a baking dish. Bake until hot and bubbly and the cheese has melted, about 20-25 minutes.
6. Step 6: Remove from the oven and serve warm with your favorite dippers like bread, crackers, or vegetables. Enjoy!

Tips & Variations

• For an extra kick, add a pinch of crushed red pepper flakes to the dip before baking.
• Substitute Greek yogurt for sour cream to lighten the dip while keeping creaminess.
• Use a mix of black and green olives for a colorful presentation and varied flavor.
• Try adding chopped fresh herbs like parsley or basil for a fresh note before serving.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Stir well before serving to redistribute the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to a day in advance and refrigerate it before baking. Just cover it tightly and bake it fresh when ready to serve.

What can I serve this dip with?

This dip pairs well with crusty bread slices, pita chips, crackers, or fresh vegetable sticks like carrots and celery for dipping.

Roasted Garlic Artichoke Olive Dip Recipe

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★★★★★

4.8 from 146 reviews

A creamy and flavorful Roasted Garlic Artichoke Olive Dip that combines roasted garlic, mixed olives, artichoke hearts, and a blend of cheeses for a perfect party appetizer or snack. Baked until hot and bubbly, this dip offers a rich, savory taste that pairs wonderfully with crackers, bread, or fresh vegetables.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: 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 and prepare garlic: Preheat your oven to 400°F. Slice the top off the head of garlic, ensuring the cloves remain attached at the base. Place it in a small baking dish and drizzle the cut top with olive oil. Bake for 20-25 minutes until the garlic is soft and the top begins to brown. Remove from the oven and allow to cool.
2. Mix the dip ingredients: In a large bowl, combine the roughly chopped mixed olives, mayonnaise, sour cream, freshly grated Parmesan cheese, drained and chopped artichoke hearts, cubed fresh mozzarella, and chopped roasted red peppers. Stir well to incorporate all ingredients evenly.
3. Add roasted garlic and season: Once the roasted garlic has cooled, squeeze the softened cloves from their skins directly into the bowl with the dip mixture. Stir thoroughly to blend the garlic flavor throughout. Season the dip with kosher salt to taste.
4. Bake the dip: Transfer the combined mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, until the dip is hot, bubbly, and the cheeses have melted completely.
5. Serve: Remove from the oven and serve warm with your choice of crackers, bread, or fresh vegetables. Enjoy your delicious roasted garlic artichoke olive dip!

Notes

• For best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties.
• Make sure to drain canned artichoke hearts and roasted red peppers well to avoid a watery dip.
• You can prepare the roasted garlic a day in advance and refrigerate it until ready to use.
• This dip is best served warm but can be reheated gently in the oven if needed.
• Use a baking dish that is appropriately sized to allow even baking and bubbling of the dip.

Keywords: Roasted Garlic Dip, Artichoke Dip, Olive Dip, Baked Dip, Party Appetizer, Cheese Dip