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Warm Artichoke-Olive Dip with Lemon and Herbs


2 8 oz. packages of cream cheese, softened
1/3 cup of sour cream
1/4 cup of mayonnaise
1 tbsp. of lemon zest, finely grated
2 tbsp. of lemon juice
1 tbsp. of whole grain mustard
1 tsp. of Worcestershire sauce
1/2 tsp. of hot pepper sauce
3 6-oz. jars of marinated artichoke hearts, drained, coarsely chopped
3 cups of green olives, pitted, drained, coarsely chopped
1 cup of fresh mozzarella cheese, grated
1/4 cup of capers, drained
1/2 cup of green onions, thinly sliced, thinly sliced
1/2 cup of fresh flat leaf parsley
2 tbsp. of lemon thyme, fresh, finely chopped
24-36 pieces of baguette bread, sliced, or sturdy crackers


  1. Blend dip ingredients:
    Using electric mixer, beat first 8 ingredients in large bowl to blend. Next, use a large rubber spatula to gently fold in artichokes, olives, mozzarella cheese, capers, green onions, parsley and lemon thyme. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 to 4 days ahead. Cover and refrigerate.)
  2. Bake dip:
    Preheat oven to 400°F. Cover dip with foil about 20 minutes or until bubbling and then remove foil. Bake a few minutes longer, until dip is a light brown on top, . Serve hot dip with crackers. Makes enough for 12 people to have 2 to 3 crackers with dip each.
Note: This recipe will take longer to become fully heated if it is cold from the refrigerator. Also, it can be difficult to scoop with anything but the sturdiest of crackers. A serving spoon in the dip at time of service is a good idea.


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