Festive 5-cheese Artichoke Dip
A Cheesy Delight for Your Holiday Gathering!
Why This Dip Works
Most artichoke dips lean heavy on cream cheese and call it a day. Nothing wrong with that — but I wanted more depth.
Roasted garlic adds sweetness without any bite.
Caramelized shallots give you that savory, almost jammy backbone.
Calabrian chilies bring just enough heat to wake everything up.
Five cheeses because… well, why stop at three?
It’s bold, but still familiar — which is exactly what you want during the holidays
Ingredients:
- 2 15oz cans of Artichokes, drained well and chopped
- 1 Calabrian chili, finely diced (optional)*
- 4 large cloves of roasted garlic, mashed
- 2 shallots, fine dice and lightly-browned
- 4 oz goat cheese, room temperature
- 4 oz cream cheese, room temperature
- 1 cup mayonnaise (we prefer Hellman’s or Duke’s)
- 2 tsp Worcestershire sauce
- 3.5 oz shredded Italian 5-cheese blend (½ standard 7.5 oz bag)
- Juice of one lemon (about 2 tablespoons)
- ½ tsp fresh finely-ground black pepper
- ¼ cup freshly grated Parmesan Reggiano (for topping)
- 4 oz 5-cheese Italian (for topping, remainder of 7.5 oz bag)
Preheat and Prep: Preheat your oven to 375°F (190°C). In a skillet, caramelize the thinly sliced shallot until golden brown and set aside.
Mix the Base: In a mixing bowl, combine the room-temperature goat cheese, cream cheese, roasted garlic, and mayonnaise until smooth and creamy.
Add Aromatics: Fold in the finely diced Calabrian chili, chopped artichokes, and lightly-browned shallots. These ingredients will add layers of flavor and a hint of warmth to your dip.
Cheese Extravaganza: Fold in the shredded mozzarella, 5-cheese Italian blend, and the freshly squeezed lemon juice. This cheesy blend creates a rich and gooey texture that will have you coming back for more.
Season: Sprinkle in the fresh black pepper for a subtle kick. Adjust according to your taste preferences.
Assemble and Bake: Transfer the mixture into a greased baking dish and spread it evenly. Top it off with the shredded 5 Italian cheese, and a generous dusting of Parmesan Reggiano.
Bake till Golden: Bake in the preheated oven for 20-25 minutes or until the dip is golden and bubbly.
Serve and Enjoy: Remove from the oven and let it cool slightly before serving. Pair it with crispy crackers, warm baguette slices, or a variety of fresh veggies.
How I Like to Serve It
I usually put this out with toasted sourdough slices, crostini, or sturdy crackers — something that can handle a serious scoop. It also plays really well with raw veggies if you’re trying to balance things out (keyword: trying)
Just don’t be surprised if it disappears fast. Or if someone shows up with a container asking for leftovers.Make‑Ahead Friendly
This dip can be assembled a day ahead and kept covered in the fridge. Just bring it to room temp before baking. Honestly, that makes it even easier for entertaining — one less thing to think about.
If you’re looking for a holiday appetizer that feels indulgent, a little elevated, and guaranteed to get people talking, this is it. Fair warning though — once you make it, you’re probably making it every year after.
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