Go Back
+ servings
A skilled filled with baked artichoke dip.

Artichoke Dip

A very flavorful and easy artichoke dip with an extra kick from lemon zest and fried sage.
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Calories 100kcal



    For the Artichoke Dip:

    • 3/4 cup sage leaves
    • 1 cup sour cream
    • 3 cans artichoke hearts
    • 8 cloves garlic minced
    • 6 oz cream cheese grated
    • 3 oz pecorino cheese grated
    • 6 oz gouda grated
    • 3 lemons


    For the Artichoke Dip:

    • Preheat to 350°F
    • In a small saucepan, heat some olive oil and fry about 4-5 sage leaves at a time. Transfer fried leaves to a paper towel.
    • Drain and quarter the artichoke hearts. Zest two-three lemons.
    • Using the oil from the sage, add garlic and cook for a few minutes.
    • In a large bowl, mix together cheeses and lemon zest. Crush the fried sage leaves in your hand and add to the bowl.
    • Add in cooked garlic and artichoke hearts.
    • Mix together.
    • Transfer to an iron skillet.
    • Bake for 30 minutes at 350F. Broil for about 4-5 min to brown the top.


    • No Pecorino around? Use parmesan instead.
    • Freshly grated cheese is always best
    • If you're not a lemon fan then go ahead and scale back on the zest, I loved it but might be a bit much for some people.
    • Add some spice with a minced jalapeño or two if you love heat.
    • You can use a regular gouda or an aged gouda but I would not recommend a smoked gouda for this dip.


    Serving: 30g | Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 25mg | Sodium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 0.4mg