Grilled Artichoke Dip

26  Ratings
  • 15 min prep
  • 1 hr 15 min total
  • Makes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Grilled Artichoke Dip Recipe


  • 1 jar (12 oz.) marinated quartered artichoke hearts, drained
  • 2 large cloves garlic, roasted
  • 1 Tbsp. chopped fresh parsley
  • 1/8 tsp. ground red pepper (cayenne)
  • 1/8 tsp. salt
  • 5 Tbsp. olive oil
  • 1 Tbsp. finely chopped roasted red peppers
  •  WHEAT THINS Big Snacks


  • Heat  grill pan on high heat. Add artichokes; grill 5 min. or until evenly charred, turning occasionally.
  • Place  artichokes in food processor. Add all remaining ingredients except roasted peppers and WHEAT THINS; process until smooth. Spoon into small bowl. Stir in roasted peppers.
  • Refrigerate  1 hour.
  • Serve  with WHEAT THINS.

Recipe Tips

Size WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

Make AheadThis flavorful dip can be refrigerated up to 2 days before serving.

How to Roast GarlicHeat oven to 400°F. Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves. Discard slice. Place remaining garlic head, cut side up, on sheet of foil. Drizzle with 1 Tbsp. olive oil; rub gently into garlic to evenly coat exposed cloves. Wrap tightly in foil. Bake 40 min. or until garlic cloves are softened. Cool completely. Press garlic bulb into small bowl to extract roasted cloves.


Nutrition Information

Makes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Nutrition per serving:

    • Calories 250 
    • Total fat 15 g
    • Saturated fat 2 g
    • Cholesterol 0 mg
    • Sodium 390 mg
    • Carbohydrate 26 g
    • Dietary fiber 2 g
    • Total sugars 4 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 2 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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