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Close up of Baked Lemon Artichoke Dip with a drizzle of olive oil.

Lemon Artichoke Dip

Creamy, savory and absolutely delicious!! This dip is perfect for lemon and artichoke lovers. Comes together in just minutes and tastes great hot or cold. Perfect for Holiday and summer parties alike. 
Course Appetizer
Cuisine American
Keyword Artichoke Dip, Baked Artichoke Dip, Best Artichoke Dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 122kcal
Author Heather


  • 7 oz feta
  • 1 cup whole milk ricotta
  • 1 tsp lemon zest *about 1 lemon
  • 4-5 cloves garlic *crushed or minced, about 2 tbsp
  • 2 tbsp lemon juice
  • 1 13.5 oz can artichoke hearts *roughly chopped and squeezed of excess liquid
  • 1 tsp dill
  • 1 bunch fresh chives *diced, about 1 cup
  • drizzle of extra virgin olive oil *optional


  • Preheat oven to 350℉.
    Prepare artichoke hearts, chives and garlic. 
  • In a medium sized mixing bowl blend feta, ricotta, lemon zest, lemon juice and garlic together using a hand held mixer until light and fluffy. 
    Stir in artichoke hearts, chives and dill. Spread evenly in a small 9 inch casserole dish.
  • Bake at 350℉ for 20 mins and then broil for 3-5 mins to lightly brown tops.
    Enjoy with crackers, pita chips or cut veggies for a low carb alternative.  


Please use as many organic ingredients as possible.


Calories: 122kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 303mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 1mg