Baked Green Chili Artichoke Dip topped with tomatoes and a drizzle of olive oil is the BEST. This hot and creamy baked artichoke dip with mayo and parmesan is perfectly balanced and full of flavor. Easy to make with simple, approachable ingredients, this incredible dip tastes luxurious.
1Tbspdried minced onionor 2 Tbsp finely diced white or yellow onion
1small clove garlicminced
½Tbspfresh lemon juice
pinch fresh cracked pepper
½cupextra virgin olive oildivided
thin baguettesliced in ¼-inch slices
For the Baked Artichoke Dip
Preheat oven to 400°F.
Combine the first 9 ingredients (through pepper). Taste for seasoning. Add reserved artichoke juice to adjust consistency (~2 Tbsp to ¼ cup) and transfer to a small bake dish or pie plate.
Bake at 400°F for 30 minutes or until bubbly, golden on top, and lightly browned around the edges.
Top with tomato and a drizzle of tablespoon of olive oil.
For the Crostini
Heat the oven broiler.
Brush or spray both sides of the sliced baguette with extra virgin olive oil.
Broil the bread lightly until toasted, flipping once. Crostini cook very quickly, less than a minute per side.
As an alternative to crostini, this dip can be served with corn chips, corn tortilla chips, bagel chips, wheat crackers, or pita chips.In my oven, I find I need to move my pan around while crostini cook because the ones in the center cook faster.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword artichoke dip with mayo, baked artichoke dip, green chili artichoke dip
Tried this recipe?Leave a comment below and let me know!