Cold Artichoke Dip in an Artichoke Bowl Recipe

Introduction

This Cold Artichoke Dip is a creamy, flavorful appetizer perfect for sharing. Roasted garlic, shallots, and jalapeños blend with tangy artichokes and fresh herbs for a vibrant taste. Serve it chilled with chips and artichoke leaves for a crowd-pleasing snack.

Ingredients

• 1 large garlic head
• 2 shallots
• Olive oil
• 1 jalapeño (halved lengthwise and seeded)
• 1 large artichoke
• 1 large lemon
• 8 oz cream cheese
• ¼ cup sour cream
• 2 tbsp Japanese mayo
• ½ tbsp honey
• ¼ tsp white pepper
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 pinch salt
• 7½ oz marinated artichokes (drained, with 1-2 tbsp brine reserved)
• ¼ bunch parsley (rough chop)
• 3 tbsp chives (rough chop, plus more for topping)
• 2 green onions (rough chop, green parts only)
• Chips (for serving)

Instructions

1. Step 1: Preheat the oven to 375°F. Slice the top off the garlic head and trim the tops of the shallots. Place garlic and shallots cut side up in a garlic roaster, drizzle with olive oil, and cover with the lid. Cut the jalapeño in half lengthwise, seed it, and place halves cut side down on a sheet pan. Set the garlic roaster on the same pan. Roast for 60 minutes, removing the jalapeños after 25 minutes and setting them aside.
2. Step 2: Bring a large pot of water to a simmer. Trim the artichoke stem nearly flush so it stands upright. Cut about 2 inches off the top and trim thorny tips from the leaves. Squeeze lemon juice into the simmering water and add both lemon halves to the pot. Add the artichoke cut side down, cover, and simmer for 30-45 minutes until very tender.
3. Step 3: While artichoke cooks, squeeze roasted garlic and shallots into a food processor. Add roasted jalapeños, cream cheese, sour cream, Japanese mayo, honey, white pepper, onion powder, garlic powder, salt, marinated artichokes with reserved brine, parsley, chives, and green onions. Process until smooth. Transfer to a container and chill at least 30 minutes.
4. Step 4: Remove cooked artichoke from pot and submerge immediately in cold water. Drain and dry thoroughly. Using a spoon, remove some inner leaves to create a cavity for the dip, reserving those leaves for dipping. Fully remove and discard the fuzzy choke from the center.
5. Step 5: Spoon chilled dip into artichoke center. Drizzle lightly with olive oil and sprinkle with extra chives. Serve with reserved artichoke leaves and chips.

Tips & Variations

• For a milder dip, omit the jalapeño or use a milder pepper like poblano.
• Add a squeeze of fresh lemon juice to the dip for extra brightness before chilling.
• Substitute Greek yogurt for sour cream for a tangier, lower-fat option.
• Use fresh herbs like dill or basil in place of parsley and chives for a different twist.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. If the dip thickens after chilling, stir in a little reserved artichoke brine or a splash of olive oil before serving. This dip is best enjoyed cold but can be brought to room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, the dip can be made a day ahead. Just keep it chilled in the refrigerator and add fresh herbs and toppings right before serving for the best flavor and appearance.

What can I use instead of Japanese mayo?

You can substitute regular mayonnaise or a tangy homemade aioli if Japanese mayo is unavailable. The flavor will be slightly different but still delicious.

Cold Artichoke Dip in an Artichoke Bowl Recipe

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★★★★★

4.7 from 60 reviews

This Cold Artichoke Dip is a creamy, flavorful appetizer perfect for gatherings. Roasted garlic, shallots, and jalapeños add depth, while a tender cooked artichoke serves as an edible bowl filled with a smooth, herby dip made from cream cheese, sour cream, and Japanese mayo. It’s served chilled with chips and reserved artichoke leaves for dipping, offering a delightful blend of textures and savory notes.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Serves 4–6 as appetizer 1x
• Category: Appetizer
• Method: Roasting, Simmering, Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 large garlic head
• 2 shallots
• Olive oil (for drizzling)
• 1 jalapeño, halved lengthwise and seeded

Artichoke

• 1 large artichoke
• 1 large lemon

Dip Mixture

• 8 oz cream cheese
• ¼ cup sour cream
• 2 tbsp Japanese mayo
• ½ tbsp honey
• ¼ tsp white pepper
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 pinch salt
• 7½ oz marinated artichokes, drained (reserve 1–2 tbsp brine)
• ¼ bunch parsley, roughly chopped
• 3 tbsp chives, roughly chopped, plus more for topping
• 2 green onions, roughly chopped (green parts only)

For Serving

• Chips
• Reserved artichoke leaves from cooked artichoke

Instructions

1. Roast the Garlic, Shallots, and Jalapeños (Do This First): Preheat your oven to 375°F. Slice the top off the garlic head and trim the tops of the shallots. Place the garlic and shallots cut side up in a garlic roaster, drizzle with olive oil, and cover with the roaster’s lid. Cut the jalapeño in half lengthwise, remove the seeds, and place the halves cut side down on a sheet pan. Place the garlic roaster on the same pan. Roast for 60 minutes, removing the jalapeños after 25 minutes and setting them aside to cool.
2. Cook the Artichoke: Bring a large pot of water to a simmer. Meanwhile, trim the artichoke stem nearly flush so it can stand upright. Cut about 2 inches off the top of the artichoke and trim the thorny tips from the leaves. Cut the lemon in half, squeezing the juice into the simmering water, and add both lemon halves into the pot. Place the artichoke cut side down in the water, cover, and simmer for 30–45 minutes until very tender.
3. Prepare the Dip: While the artichoke cooks, squeeze the roasted garlic cloves and roasted shallots from their skins into a food processor. Add the roasted jalapeños, cream cheese, sour cream, Japanese mayo, honey, white pepper, onion powder, garlic powder, salt, marinated artichokes and their reserved brine, parsley, chives, and green onions. Process everything until completely smooth. Transfer the mixture to a container and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Prep the Artichoke: Remove the cooked artichoke from the pot and immediately submerge it in cold water to stop cooking. Drain well and thoroughly pat dry. Using a spoon, remove several inner leaves to create a cavity for the dip and set those leaves aside for dipping. Carefully remove and discard the fuzzy choke in the center.
5. Assemble and Serve: Spoon the chilled dip into the artichoke’s center cavity. Drizzle lightly with olive oil and sprinkle extra chives on top for a fresh finish. Serve the dip-filled artichoke with the reserved artichoke leaves and chips for dipping. Enjoy this flavorful and fun appetizer!

Notes

• Roasting the garlic and shallots mellows their sharpness and brings out sweetness.
• Removing the jalapeño seeds reduces heat but retains flavor; leave seeds in to make it spicier.
• Simmering the artichoke with lemon prevents discoloration and enhances flavor.
• Reserve some artichoke leaves for dipping to add texture contrast with the creamy dip.
• Chilling the dip helps the flavors to meld and the texture to firm up for easier serving.
• Use Japanese mayo for a subtle sweetness and creaminess; regular mayo can be substituted if needed.

Keywords: artichoke dip, cold dip, roasted garlic dip, creamy appetizer, party dip, vegetable dip, easy dip recipe