Ingredients

The following ingredients have 24 Servings
  • 1 12-14 oz. can/jar marinated artichoke hearts
  • 8 ounce block cream cheese, softened
  • 1 cup plain Greek yogurt or quality mayo ((see notes))
  • 1/2 or 1 cup grated Parmesan cheese
  • 1/2 cup grated Gruyere cheese
  • 1/2 cup grated Fontina cheese
  • 1/2 tsp Worcestershire sauce ((optional))
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup chopped green onion
  • celery sticks for dipping
  • 2-3 TBSP homemade or store-bought gluten-free Italian-seasoned breadcrumbs (toasted)
  • extra green onion or parsley to garnish

Instruction

  • Pre-heat oven to 350 degrees F.
  • Drain and chop artichokes.
  • In a large bowl, beat cream cheese with an electric hand mixer or simply employ some serious elbow grease to mix well until smooth.
  • Stir in yogurt or mayo, then add remaining ingredients and mix well.
  • Transfer dip to a shallow baking dish or small casserole pan and bake on center rack for 20-25 minutes until hot and bubbly.
  • If adding optional GF Italian breadcrumbs, toast them on a skillet while your dip bakes. Once golden, set aside for sprinkling on the piping hot dip. Green onion or parsley may be added as a colorful garnish if desired. 
  • Dive in with a pile of your favorite GF Crunchmaster crackers!