This Asiago Dip recipe is an updated, lighter version of a traditional artichoke dip. It disappears every time we have it – a definite sign that you should make it for your next party.
Another gathering, another appetizer to bring for the group. Appetizers rule this time of year. Or any time of year in my book.
Sometimes it seems like you always see the same food, but this Asiago Dip recipe is a great twist on an artichoke dip and best of all, no one will guess it’s a lightened up version!
This Asiago Dip is one of my go-to recipes especially when the time is tight as it comes together in minutes. Since it’s made with both light sour cream and mayonnaise, it’s not as rich as full-fat versions making it the perfect addition to a party menu.
Your friends can save room for some Bacon Cream Cheese Bites, Easy Buffalo Chicken Dip, and some Chocolate Chip Cookie Dough Truffles. They will thank you later, promise.
How is this artichoke dip recipe different?
For starters this reicpe uses sun-dried tomatoes and asiago cheese. When you add those flavors to the artichoke hearts and green onions, you’ve got a winning dip. Slather it on a piece of warm, crusty bread, and you’ll know why the bowl is always empty before the party ends.
Can I serve this dip cold?
I love dips that are just a little different than what people expect. This Asiago Dip is usually served warm, but it also tastes fabulous cold. A versatile winner.
Can I make asiago dip ahead of time?
You bet you can! If you are making it more than a day ahead of time, wait to add the sun-dried tomatoes until you are baking it, otherwise, your dip may get discolored. Pull it out an hour before you want to bake it to let it come to room temp before you pop it in the oven.
Go ahead and try it at your next gathering. It’s an updated, lower calorie twist on artichoke dip. Comfort food at its best.
Dips are one of our favorite things! Here are some of other don’t miss appetizers!
Lemon Artichoke Dip– Garnish with Lemon®
Shrimp Dip– A Farmgirl’s Dabbles
Cheesy Sausage Dip– Garnish with Lemon®
Chile Relleno Dip– Belly Full
Chipped Beef Dip– Garnish with Lemon®
Asiago Dip
Ingredients
- 1 cup light mayo
- 1 bunch thin sliced green onions
- 2/3 cup grated Asiago cheese
- 1- 14 ounce can small artichoke hearts, drained and diced
- 1/2 cup diced sun dried tomatoes (NOT oil-packed)
- 1 (8-ounce) carton low fat sour cream
- 1 tablespoon grated Parmesan
- 2 teaspoons fresh minced garlic
Instructions
- Preheat oven to 350. Mix all ingredients together and put in a pie plate.
- Bake for 30 minutes or until bubbly. Serve with bread.
Yum! Looks great!
Thanks! It is great for parties!
I make this ALL THE TIME!! Grateful that Lisa shared this recipe with me years ago.
Love this recipe. Everyone should make this for friends. It is delicious and a staple when I have company over.
Thanks, Rachel! Miss you!
Looks delicious! Definitely, sharing this with the @foodies at Reachably. I’m going to attempt making this for my parent’s holiday party. What kind of biscuits are you serving it on?
In the picture it is served with crostini. I sometimes use Triscuits too! Delicious on both! Enjoy!
I just saw this on Pinterest and had to come see who made it..and it was you! It looks just delicious! Can’t wait to try
Julia, you are so sweet! This is one of my favorite appetizers- let me know what you think!
Love this recipe and your new logo!
Thanks, Amy!!
Do you use marinaded, canned, frozen or fresh artichoke hearts? This sounds amazing .
I usually use well drained, canned artichoke hearts, but frozen work too!
Could not find sun dried tomatoes not oil packed even at the ethnic produce market. So I rinsed of the oil and it seemed to work. Not pink and everyone at least said they loved it.
Hi Bob, At my grocery store they have the packaged sun-dried tomatoes in the produce section by the bottled garlic and salad toppings! Glad you found a way to make it work-that recipe is definitely a family favorite! xoxo Lisa
Hi –
Can this be made ahead of time and put in the oven before party begins? If so how long before? What about freezing it and thawing out before baking?
I always make it ahead of time (a day or two) but wait to add sun-dried tomatoes until I’m ready to bake it. I haven’t tried freezing it and thawing out before baking.