Lemon-Dill Artichoke Dip

This cast-iron skillet artichoke dip is both cheesy and bright

Lemon-Dill Artichoke Dip
Photo: Carson Downing
Prep Time:
25 mins
Bake Time:
25 mins
Cool Time:
15 mins
Total Time:
1 hrs 5 mins
4 cups


  • 2 14 ounce cans artichoke hearts, rinsed and drained

  • 1 medium fennel bulb, trimmed (reserve fronds if desired)

  • 1 8 ounce carton sour cream

  • 2 tablespoon all-purpose flour

  • ¾ cup finely shredded Parmesan cheese (3 oz.)

  • ½ cup mayonnaise

  • ¼ cup crumbled feta cheese (1 oz.)

  • ¼ cup finely chopped red sweet pepper

  • ¼ cup chopped fresh dill

  • 1 tablespoon lemon zest

  • Lemon slices (optional)


  1. Preheat oven to 350°F. Place artichokes in a fine-mesh sieve. Press with paper towels to remove excess liquid. Chop artichokes. Quarter and core fennel; cut lengthwise into thin slices.

  2. In a large bowl stir together sour cream and flour. Stir in artichokes, fennel, 1/2 cup of the Parmesan cheese, the mayonnaise, feta cheese, sweet pepper, dill, and lemon zest. Transfer to a 9-inch cast-iron skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.

  3. Bake 25 minutes or until center is bubbly and edges are light brown. Cool on a wire rack 15 minutes. If desired, top with lemon slices, fennel fronds, and/or additional feta cheese or dill.

Nutrition Facts (per serving)

112 Calories
9g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 112
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 222mg 10%
Total Carbohydrate 5g 2%
Total Sugars 2g
Protein 2g
Vitamin C 5.9mg 30%
Calcium 67mg 5%
Iron 0.2mg 1%
Potassium 95mg 2%
Folate, total 9.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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