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Pinenut-Artichoke Dip

I made this during the holidays and it was a big hit! It is extremely rich. Serve with bread or crackers, or scoop it into a bread bowl for a festive touch.



  • 1 cup pinenuts
  • 1 bulb garlic, cloves peeled and trimmed
  • 1 Tbsp. olive oil
  • 1 package (8 oz) cream cheese
  • 1 cup parmesan (grated or shredded)
  • 1 small jar of artichoke hearts (I used unmarinated
  • Salt and pepper


Preheat oven to 350 degrees F. Place pinenuts and garlic cloves in the center of a square of tinfoil, drizzle olive oil on top, add salt and pepper and twist closed. Put in an ovenproof dish and roast for 1 hour. Allow cream cheese to soften in a mixing bowl during this time. The pinenuts should be golden brown and the garlic cloves should be soft and fragrant. Remove garlic cloves and mince them (I use a garlic press) and add to mixing bowl along with pinenuts, parmesan and any remaining olive oil. Mix thoroughly. Coarsely chop artichoke hearts and add to mixture. Place mixture in small casserole and bake at 400 degrees F for about 20 minutes or until the top is browned and bubbling.


This can be made a day or two ahead of time and kept in the refrigerator until party time. If cold when heating, reduce temperature to 350 degrees F, cover and bake for 30 minutes, then uncover and allow top to brown.

Jess in Portland, OR

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March 13, 20080 found this helpful

Sounds good! To reduce the fat, one could use fat free or reduced fat (Neuchatel) cream cheese.

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