This baked artichoke dip recipe is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.
Creamy Rosa Baked Artichoke Dip
Everyone’s always looking for the perfect baked artichoke dip. Well, I am, at any rate. And I’d bet quite a few of you out there are searching as well!
Over the years, I’ve had many a different version at various restaurants. After a while, they all start to blend together, and I wish for an artichoke dip with a little more flair. Something to kick up the flavor and make it extra memorable.
I tested many different ideas and kept a notebook to record my thoughts.
All that thinking led to coming up with a delicious new version to share with you. I’m using pasta sauce to make a “pasta rosa” version of baked artichoke dip. Typically, pasta rosa sauce is alfredo sauce flavored with Italian tomato sauce, but in this case, we’re going to make it even creamier by flavoring cream cheese with tomato sauce.
I was inspired by the new Classico Riserva Pasta Sauce. This new product has exceptional taste that will really take your meals to the next level.
Classico Riserva Pasta Sauce comes in several flavors.
- Marinara
- Eggplant & Artichoke
- Roasted Garlic
- Arrabbiata and Puttanesca
Each one is made with vine-ripened tomatoes, herbs, spices, extra virgin olive oil, and sea salt. They have no artificial ingredients or added sugar, so you can rest assured that you’re opening up a bottle of the good stuff.
One of my lucky readers will win a package of two VIP coupons for Classico Riserva Pasta Sauce, so be sure to enter for your chance to win.
Classico Riserva Pasta Sauce Coupon Giveaway
You can use your leftover Classico Riserva sauce in all kinds of dishes. From lasagna, to spaghetti, to pizza, and more, you’re sure to find a way to liven up the taste of all your favorite foods with some Classico Riserva sauce.
What to Serve with Baked Artichoke Dip
If it’s baked artichoke dip, I’ll scoop it up with just about anything. However, there are a few favorite “dippers” I return to time and time again. Here are some of my favorite things to dip.
- Bagel chips
- Toasted French bread rounds
- Baked pita points
- Hot naan bread
- Fresh Italian bread
Tips for Making Baked Artichoke Dip
- If you will be serving this directly to your table, choose a cute baking dish. Somehow, that makes it mroe festive. I like to fix it for myself and pretend I’m dining at a restaurant!
- Use any kind of breadcrumbs, such as Italian seasoned bread crumbs or panko, to add a little extra flavor and texture. Panko breadcrumbs are crunchy, and seasoned breadcrumbs add a nice flavor and a pleasant crust on top. You can also get the best of both worlds by using a little of both.
- If you have leftovers, let cool before covering. If you cover the dish too soon, it will trap steam, which will condense and leave water sitting in the dip. To reheat, simply bake again until hot and slightly bubbly.
This is what the dip looks like before it goes in the oven.
Creamy Rosa Baked Artichoke Dip
Ingredients
- 8 ounces cream cheese
- 1/2 cup tomato pasta sauce I used Classico Riserva
- 1 pinch sea salt
- Fresh ground pepper
- 1/2 cup Italian shredded cheese blend
- 2 tablespoons mayonnaise
- 1/2 cup drained canned artichoke quarters
Optional
- Seasoned Italian breadcrumbs or panko breadcrumbs
- Extra shredded cheese
Instructions
- Preheat the oven to 350 F.
- In a food processor, combine the cream cheese, tomato sauce, salt, pepper, shredded cheese, and mayonnaise. Process until well combined, then remove the blade.
- Use a spatula to fold in the artichoke quarters, breaking up the artichoke pieces as you go.
- Scrape the dip into a baking dish. Top with additional shredded cheese and breadcrumbs if desired. Bake for 20 to 30 minutes, or until the dip is puffy, browned, and very hot. Let cool slightly, then serve.
Look for all the flavors of Classico Riserva Pasta Sauce available at your favorite grocery store!
Carrie
May 31, 2016 at 3:41 pmI’m normally pretty picky about my pasta sauce but that Artichoke Baked dip has my mouth watering! (no fair since I am at work)
Carrie
May 31, 2016 at 3:43 pmLooks like my first comment doesn’t count. I will definitely be making your recipe for the baked dip
Nicole
May 31, 2016 at 3:58 pmOh man this dip sounds amazing! Can’t wait to try!
Melissa Lawler
May 31, 2016 at 4:20 pmEggplant and artichoke lasagna roll ups!
Ashley Winters
May 31, 2016 at 7:50 pmThat recipe definitely came out beautifully. I didn’t even know you used spaghetti sauce in artichoke dip. I will have to print this recipe for future. Can’t wait to try it.
Katie
May 31, 2016 at 9:28 pmTraditional artichoke dip recipes don’t, but I gave this one a twist since I like rosa sauce so much. I hope you like it!
Meghan Buchman
May 31, 2016 at 8:23 pmI’d use this in my baked ziti!
Ashleigh @Dash of Evans
May 31, 2016 at 8:37 pmYUM! I love both rosa sauce (penne rosa is my favorite from Italian restaurants) and artichoke dip. This is right up my alley. I pinned for later! I love to get those french loaves from the grocery store and toast them up for cheesy dips like this. I bet adding crab would be tasty too!
Katie
May 31, 2016 at 9:27 pmOh, yes, crab would be brilliant! I’ll have to try that some time.
Gwendolyn Mulholland
May 31, 2016 at 11:14 pmThis artichoke dip is something that my whole family would love and I will be adding this to my must make list for when my daughter returns from visiting the grandparents. I would love to try it with the Roasted Garlic Sauce. I am excited to check out these sauces as I have never heard of them before.
Katie
June 1, 2016 at 8:54 pmI bet that would be a great combination!
Censie Sawyer
May 31, 2016 at 11:24 pmOh this looks amazing. I have made artichoke dip before but never like this. I am going to have to make this the next time we have guests. Looks like a crowd pleaser for sure!!
Katie
June 1, 2016 at 8:54 pmIt was definitely a pleaser for this crowd of one… I think I ate quite a bit of it after the photo shoot!
Amanda @ Adorkablii
June 1, 2016 at 12:01 amOMG OMG OMG. This looks so amazing! I can’t even begin to express how amazing this looks! Why must everything be food tonight? You ladies are making me hungry and it’s midnight. Haha. I am going to have to make this soon too. A nice warm dip with some yummy chips! I love cheese too. LOL This is just gonna be bad for me! <3
Katie
June 1, 2016 at 8:55 pmLOL #sorrynotsorry… That’s the way it goes around here. Cheese pulls and ooey gooey are the order of the day. 🙂
Jen Lawrence
June 1, 2016 at 12:10 amOh this looks yummy! I’ve never had artichoke dip without spinach in it. This is definitely something I’d like to try. Thank you for sharing this recipe! It would make a great appetizer.
Katie
June 1, 2016 at 8:56 pmThanks! Sometimes spinach just makes it a little watery, so I thought I’d try it without.
Kristy @ Mommy Hates Cooking
June 1, 2016 at 9:51 amAppetizer recipes that come together quickly but taste like you’ve slaved over making them are the ones I like to keep in my recipe stash! I love artichoke dip and anything Italian, so I can’t wait to make this dip!
Katie
June 1, 2016 at 8:56 pmI love this: “Appetizer recipes that come together quickly but taste like you’ve slaved over making them”!
Lauren
June 1, 2016 at 10:49 amI would use it with rigatoni, spinach and sausage.
Donna Ward
June 1, 2016 at 2:37 pmI love pasta sauces and you great sound Artichoke Baked dip sounds and looks so tasty – thank you for sharing this step by step and the other ideas for it
Crystal Lopez
June 1, 2016 at 4:32 pmThis recipe sounds amazing! I love easy dips like this that are super flavorful.
Aileen Adalid
June 1, 2016 at 8:13 pmWow. This looks soooo good! I love dips that are like this, and it looks like it’s so easy to make too! Thank you for sharing it with us <3
Katie
June 1, 2016 at 8:57 pmMy pleasure! The more cheese, the merrier.
Sharyl Wolter
June 1, 2016 at 8:49 pmThese sauces would be great for quick after work meals.
Tiffany
June 2, 2016 at 8:11 pmThis sounds delicious! A great way to give a familiar ingredient a new twist.
David
June 3, 2016 at 12:55 pmWe make a ton of casseroles, usually as a way to clear out the cupboards and freezer of things that have been up there too long. You can make them countless ways, and when you throw cheese on top, the kids will not complain about it. They usually contain a meat, a pasta or rice, some veggies, and condensed soup. These sauces, with the variety of flavors they come in, would be a great substitute for the condensed soup.
Katie
June 4, 2016 at 9:06 pmI do that too. I hate to see things go to waste, so sometimes my pastas and casseroles get pretty eclectic!
Jeffrey
June 4, 2016 at 1:45 amI would use the Classico Riserva Arrabbiata Pasta Sauce to make Chicken Parmesan with spaghetti and meatballs. Just so happens to be my son’s favorite meal!
Katie
June 4, 2016 at 9:05 pmMy kids love pasta sauce too! Sounds like a great idea.