Artichoke & Olive Dip

This warm Artichoke & Olive Dip is big on flavor! Prep is quick and simple. Bake in the oven for 20 minutes, and out comes a creamy and delicious new dip to introduce to your family.  

Artichoke & Olive Dip
Makes 14 to 20 servings
Write a review
  1. 2 (8-ounce) packages cream
  2. cheese, softened
  3. 1 cup mayonnaise
  4. 1 tablespoon lemon zest
  5. 1 tablespoon lemon juice
  6. 1½ teaspoons seasoned salt
  7. ¼ teaspoon ground red pepper
  8. 1 teaspoon hot sauce
  9. 2 (14-ounce) cans quartered
  10. artichoke hearts, drained
  11. 1 (6-ounce) jar pitted green olives, drained
  12. 1¼ cups grated Parmesan cheese, divided
  13. ¼ cup chopped fresh parsley
  14. Pita chips
  1. Preheat oven to 400°. Spray a 2½-quart baking dish with nonstick cooking spray.
  2. In a large bowl, combine cream cheese, mayonnaise, lemon zest, lemon juice, salt, pepper, and hot sauce. Beat at medium speed with an electric mixer until smooth.
  3. Add artichokes, olives, ¾ cup Parmesan, and parsley to cream cheese mixture. Stir gently to combine. Spoon into prepared dish. Top with remaining ½ cup Parmesan. Bake for 20 minutes, or until edges begin to bubble. Serve immediately with pita chips.
Celebrate Magazine