Photo: Cheesy Onion Artichoke Dip Recipe
Ingredients
- 1 teaspoon olive oil
- 1/2 onion, thinly sliced
- Salt and pepper
- One 8-ounce package Neufchatel-style cream cheese, softened
- 1/2 cup light mayonnaise
- One 14-ounce can artichoke hearts, drained and chopped
- 3/4 cup shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan
- Dash hot sauce, such as Texas Pete's
- Dash Worcestershire sauce
- 4 green onions, thinly sliced (reserve half for garnish)
- Serving suggestions: crackers, tortilla chips, crostini or veggies
Directions
Heat the oil in a nonstick medium skillet. Add the onions, season with 1/4 teaspoon kosher salt and cook over low heat, stirring frequently, until caramelized, 25 minutes; set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand-held electric mixer until smooth; beat in the mayonnaise until smooth. Add the reserved caramelized onions, the artichoke hearts, mozzarella, Parmesan, hot sauce, Worcestershire and half of the green onions. Add an additional 1/4 teaspoon of salt and some black pepper to taste and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish and bake until the top is golden brown, 30 to 40 minutes.
Serve hot with crackers, tortilla chips, crostini or veggies. Garnish with the remaining green onions.
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By sandygab
Willington, CT
on February 17, 2013
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I saw this episode but wasn't really paying close attention. I saved it to Chef Tap (great app for organizing recipes from any site, thinking it was a spinach artichoke dip recipe. When I started to gather ingredients, I realized there was no spinach in the recipe, but I added a package of frozen chopped spinach anyway, and it was delicious! Only other change was to add a bit of Spanish Manchego since the mozzarella is so mild. Next time I might add a bit more mayo. I served it on very thinly sliced French bread. It was awesome! Thanks Bobby!
By DecoratinginKansas
Clay Center, Kansas
on February 04, 2013
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I made this dip for the super bowl party and it was delicious! I love Paula's recipes, but I am so excited to be able to enjoy those foods with less calories and fat! Thanks Bobby!
By jovanna_2562938
Long Island, NY
on February 03, 2013
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I keep all these ingredients on hand, so this was fast and easy, but the taste wasn't what I expected. The finished product was good and creamy, but I think next time I would actually cut back on the parm, mayo and neufchatel and increase the mozzerella. I think the mayo and parm overpowered the mozzerella and artichokes. Perhaps a light sour cream would be better than a light mayo? I'm sure you could tweak this, use chopped spinach as is more customary in place of onions, add garlic, etc.. I would make it again and try my measurements bc it has a lot of potential and is easy.
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