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Baked Artichoke Parmesan Cheese Dip (No Mayo!)

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“I have a mayo phobia and was ecstatic to find an artichoke cheese dip that is completely mayo-free... This is a great recipe for parties. If making for an appetizer for a smaller gathering for 4-6 people, I would recommend scaling back the recipe and making 2/3 unless you want leftovers (which are still delicious by the way!). Serve with sliced baguette, tortilla chips, or crudites.”
6 cups

Ingredients Nutrition


  1. Thinly slice remaining artichokes; pat dry.
  2. Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
  3. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
  4. Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
  5. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
  6. Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
  7. Bake until golden and bubbling, about 15 minutes. Let cool slightly.
  8. Garnish with thyme leaves.

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