Does every dip on your game day table start with a brick of cream cheese? This Asiago Artichoke Dip doesn't, and I don't think anyone will miss it. Sharp, nutty Asiago and sweet-tangy sun-dried tomatoes bring the flavor. Tender bits of artichoke and green onion land in every scoop. And a salty Parmesan top turns golden while the whole thing bubbles away in the oven.
You get everything you want from a hot, cheesy dip, just lighter. Mayo and sour cream keep it creamy and scoopable without that heavy, three-bites-and-I'm-done feeling, so there's still room for everything else on the spread. Grab some warm bread or a box of Triscuits and get scooping!
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What Makes this different
Nutty Asiago and sun-dried tomatoes do the heavy lifting on flavor here, so the base doesn't have to. This dip is my riff on an old Cooking Light recipe I found years ago and it's my go-to when I want something a little lighter on a game day spread. It takes about 10 minutes to stir together and 30 minutes to bake.
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InGredients & Substitutions
Ingredient Notes
Mayonnaise: Half of the creamy base. Mayo is what keeps this dip smooth and scoopable once it's hot. I've made it with full-fat mayo and light mayo and it works both ways. Use what you have on hand.
Sour cream: The other half of the base, and where the tang comes from. It keeps the dip from tasting like warm mayo. Full-fat and low-fat sour cream both work here as well.
Asiago cheese: The star. Asiago is sharp and nutty, with more personality than the mozzarella most artichoke dips lean on. Grate it yourself from a wedge if you can.
Artichoke hearts (small, canned): Drain them well and dice them small so every scoop gets some artichoke instead of one big chunk that slides off the bread.
Sun-dried tomatoes (NOT oil-packed): These add sweet, tangy pops of color and flavor. Buy the dry-packed kind in a bag. Oil-packed tomatoes bring their oil along into the dip.
Green onions: A whole bunch, thinly sliced. They add a mild, fresh onion bite and a great pop of color.
Fresh garlic: Minced fresh garlic mellows as it bakes. Jarred minced garlic works in a pinch.
Parmesan: A little goes into the dip for extra salty depth, and more goes on top so the surface bakes up golden.
How to Make this Dip
- Stir the mayo, sour cream, Asiago, artichokes, sun-dried tomatoes, green onions, garlic and a spoonful of Parmesan together in a bowl.
- Spread the dip into a baking dish or cast iron pan and sprinkle the rest of the Parmesan over the top.
My Best Tips
Squeeze the artichokes .Canned artichokes hold a lot of liquid, and whatever doesn't get drained ends up making the dip watery. After draining them, I squeeze the excess liquid out before I dice them.
Dice everything the same size. Artichokes, tomatoes and green onions all get cut down to roughly the same size. That way each scoop gets a little of everything, and nothing drags the dip off your bread.
Skip the oil-packed sun-dried tomatoes. The recipe calls for the dry-packed kind for a reason. Oil-packed tomatoes carry extra oil into a dip that's already built on mayo.
Save the Parmesan for last. Stir a spoonful into the dip, then sprinkle the rest over the top right before it goes in the oven. That top layer is what gives you the golden, salty crust.
Use what you have. Light or full-fat mayo, low-fat or full-fat sour cream: I've made it every way and it works. The light versions keep it on the lighter side, which is the whole point for me on game day.
FAQS
Yes, with one trick. Stir together the mayo, sour cream, Asiago, artichokes, garlic and the Parmesan that goes in the dip, then cover and refrigerate. Hold back the sun-dried tomatoes and green onions until right before baking. If they sit in the dip, the tomatoes start to bleed color into it. Since it's starting cold, it may need a few extra minutes in the oven.
I don't recommend it. Marinated artichokes are packed in oil, and that oil ends up in the dip and makes it greasy.
Parmesan works in a pinch, but it does change the taste of the dip. It's saltier and less nutty, so you lose some of the flavor that makes this dip different.
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Recipe
Asiago Artichoke Dip
Ingredients
- 1 cup sour cream
- 1 cup mayo
- 2 teaspoons fresh minced garlic
- 14 ounce small artichoke hearts drained and diced
- ½ cup diced sun dried tomatoes NOT oil-packed
- 1 bunch thin sliced green onions
- ⅔ cup grated Asiago cheese
- 3 tablespoons grated Parmesan divided
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Instructions
- Preheat oven to 350.
- Mix the sour cream, mayo, artichoke hearts, sun-dried tomatoes, garlic, green onions, asiago cheese and 1 tablespoon of the parmesan cheese together in a bowl.1 cup mayo, 1 bunch thin sliced green onions, 2 teaspoons fresh minced garlic, 14 ounce small artichoke hearts, ⅔ cup grated Asiago cheese, ½ cup diced sun dried tomatoes, 1 cup sour cream
- Spread into a baking dish or cast iron pan and sprinkle the remaining 2 tablespoons of Parmesan cheese on top. Bake for 30 minutes or until dip is bubbly and golden brown.
Notes
- Drain the artichokes well. Extra liquid thins the dip.
- Use dry-packed sun-dried tomatoes, not oil-packed.
- Adapted from Cooking Light
Nutrition
Nutrition info not guaranteed to be accurate.
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