Cold Artichoke Dip in an Artichoke Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
