Baked Artichoke Mozzarella Dip

  • prep time10 min
  • total time 25 min
  • serves 8

Tips: Try adding other intensely flavoured ingredients to this recipe, like sundried tomatoes or olives. For a different twist try this recipe with other hard cheeses like cheddar or Swiss.

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15 Ratings
Directions for: Baked Artichoke Mozzarella Dip


1 Tbsp (15 mL) canola oil

1 leek, chopped

1 Tbsp (15 mL) garlic, minced

1 can (14 oz/400 g) artichokes, rinsed and quartered

½ tsp (1 mL) chili powder

½ tsp (1 mL) black pepper

½ carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock

1 cup (250 mL) shredded mozzarella cheese

1 cup (250 mL) fresh spinach, chopped, packed

4 Tbsp (60 mL) Parmesan cheese

1 loaf pumpernickel bread


1. Warm oil in a heavy bottom sauce pan over medium heat, sauté leeks for 2 minutes, add garlic, saute 1 minute more, add artichokes, spices and stock and gently simmer for 5 minutes over medium-high heat.

2. Gradually stir in mozzarella cheese a ¼ cup at a time, until smooth and velvety. Stir in spinach and 2 tbsp. parmesan cheese.

3. Transfer to a small oven-proof casserole dish (approximately 24 oz /709 mL) and sprinkle with remaining 2 tbsp. of parmesan cheese. Broil for 3-4 minutes to brown top of mixture, watch carefully.

4. Serve with toasted pumpernickel bread cut into strips for dipping.

See more: Cheese, Vegetables, Side, Quick and Easy, Party Favourites, Bread

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