Gorgonzola-Artichoke Dip

Gorgonzola and Parmesan cheeses mixed with cream cheese invite artichoke hearts to the party in this dip served warm with crackers or baquette slices.

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Servings 16

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( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 11%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 5 )

ecc56be0-a4f1-4aa8-8887-08ca244e8106

ingredients 6
Prep Time 15 min
Total Time 40 min

Ingredients

5: slices packaged precooked bacon

1: can (14 oz) artichoke hearts, well drained, chopped

1: package (8 oz) cream cheese, softened

1/2: cup crumbled Gorgonzola cheese (2 oz)

1/2: cup shredded Parmesan cheese (2 oz)

2: teaspoons lemon juice

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Directions

1 Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish.
2 Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.
3 Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices.

EXPERT TIPS

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Expert Tips

Use blue-veined cheese in place of the Gorgonzola. Look for Danish blue, Roquefort or Stilton.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 tablespoons)

Calories: 100
Calories from Fat: 70),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 230mg; 230%;
Total Carbohydrate: 3g; 3%
(Dietary Fiber 2g 2% Sugars 0g 0% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ellabel

report Posted Nov. 18, 2012 3:03 PM

I love this recipe so much I actually don't use it as a dip.. I use it as a "sauce" for pasta, like penne, orecchiette, zitis, rigatoni and especially fot tortellini! Don't use it for spaghetti or any type of long noodles,it gets too thick.Delizioso.

diana03

report Posted Nov. 28, 2011 6:24 PM

Excelllent. Does taste strongly like blue cheese. It was easy to make and very much a hit. Will make again.

Faye415

report Posted May. 4, 2011 4:00 PM

Made this for the first time and it was delicious! Improvised a little by using 4 oz. whipped cream cheese and 4 oz. garlic cooking creme. Only comment I got was to lighten up a bit on the gorgonzola, maybe just a 1/3 cup next time. It is quite a flavorful cheese so it can overpower the dish. I'm thinking of skipping the artichokes and using this as a topping on grilled steaks too. A definite favorite recipe.

tammymiles

report Posted Dec. 27, 2010 9:47 AM

This was a big hit with my family. My 11 year old son kept eating it and even ate it as leftovers!

mermer0209

report Posted Dec. 31, 2009 9:58 AM

Made this numerous times and it is always a HUGE hit! Great for dinner parties or even nights when we've fixed steak. We like to add a little of it to the steak. I've had tons of people ask me for this recipe!