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This creamy parmesan rosa baked artichoke dip is full of rich, cheesy goodness with just the perfect tang of tomato flavor. Bake it today and enjoy!

Creamy Rosa Baked Artichoke Dip

This creamy rosa baked artichoke dip is full of rich, cheesy goodness with just the perfect tang of tomato flavor. Bake it today and enjoy!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Katie Moseman

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

  1. Preheat the oven to 350 F.
  2. In a food processor, combine the cream cheese, tomato sauce, salt, pepper, shredded cheese, and mayonnaise. Process until well combined, then remove the blade.
  3. Use a spatula to fold in the artichoke quarters, breaking up the artichoke pieces as you go.
  4. 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.