This creamy Low FODMAP Artichoke Dip is made with canned artichoke hearts, garlic-infused olive oil, lactose-free cream cheese, mayonnaise, Parmesan, and mild green chiles. The result is a wonderfully savory, cheesy, and tangy dip. It’s the perfect crowd-pleasing appetizer for game day or a holiday party, making enough for 6-8 people.

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Low FODMAP Artichoke Dip Ingredients

14 oz canned artichoke hearts, rinsed and dried with paper towels
2 TBSP garlic-infused olive oil
8 oz lactose-free cream cheese, at room temperature
1/3 cup mayonnaise
1/3 cup lactose-free sour cream
3/4 cup shredded Parmesan cheese, divided
4 oz mild green chiles, canned
3/4 cup shredded Monterey jack cheese
1/2 tsp salt

How To Make Low FODMAP Artichoke Dip

Preheat the oven: Preheat your oven to 400°F (200°C).
Roast the artichoke hearts: Rinse and drain the artichoke hearts well. Place them on a paper towel and pat them very dry. Put the dry artichoke hearts into a bowl, drizzle with the garlic-infused olive oil, and sprinkle with salt. Toss to coat. Spread them on a parchment-lined baking sheet.
Bake the artichokes: Bake for 15 minutes, or until the artichoke hearts just start to brown on the edges.
Cool and chop: Let the roasted artichoke hearts cool to room temperature. Once cool, give them a rough chop into small, bite-sized pieces.
Process the dip: Add the chopped artichoke hearts to a food processor. Add the lactose-free cream cheese, mayonnaise, lactose-free sour cream, 4 oz mild green chiles, Monterey jack cheese, and 1/2 cup of the Parmesan cheese (reserving 1/4 cup for the top).
Pulse until combined: Pulse the mixture until all ingredients are combined. The texture should be smooth but still have some small, visible chunks of artichoke.
Bake the dip: Spread the mixture evenly into an ovenproof dish (like a 9-inch pie plate or a small casserole dish). Top with the reserved 1/4 cup of Parmesan cheese. Bake for 20 minutes, or until the dip is browned on top and bubbling around the edges.
Serve hot: Carefully remove the dish from the oven. Serve the dip hot, right in its baking dish.

Recipe Tips

Dry the Artichokes Thoroughly: This is the most important step! If you leave water on the artichoke hearts, they will steam instead of roast. Patting them completely dry with paper towels ensures they get nicely browned and develop a deep, savory flavor.
Use Garlic-Infused Oil, Not Garlic: To keep this dip low FODMAP, you must use garlic-infused oil. Real garlic contains fructans, which are high FODMAP. The infusion process flavors the oil without transferring the fructans, giving you all the taste with no digestive upset.
Use Room Temperature Cream Cheese: Make sure your lactose-free cream cheese is soft and at room temperature. This helps it blend smoothly with the other ingredients and prevents any lumps in your finished dip.
Pulse, Don’t Purée: When using the food processor, pulse the ingredients just until they come together. You want to keep some of the artichoke texture. If you blend it for too long, it can become a thin, runny paste.

What To Serve Artichoke Dip

This warm, cheesy dip is perfect for serving with a variety of low FODMAP dippers. It pairs wonderfully with gluten-free crackers, plain salted corn tortilla chips, or simple rice crackers. For a fresh, healthy option, serve it with vegetable sticks like sliced cucumber, carrot sticks, and red or yellow bell pepper strips (green bell peppers are higher in FODMAPs).

How To Store Artichoke Dip Leftovers

Refrigerate: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in 30-second bursts (stirring in between) or bake it in an oven-safe dish at 350°F (175°C) until warm and bubbly.
Freeze: We do not recommend freezing this dip. The lactose-free cream cheese, sour cream, and mayonnaise can separate when thawed, which will make the texture grainy and oily.

Low FODMAP Artichoke Dip Nutrition Facts

Calories: 120 kcal
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 310mg
Total Carbohydrate: 3g
Dietary Fiber: 1g
Sugars: 1g
Protein: 4g

Frequently Asked Questions

Are artichoke hearts low FODMAP? Yes, canned artichoke hearts are low FODMAP in specific portion sizes. According to Monash University, a safe serving is 50g (about 1/4 cup). Since this entire recipe is meant to be shared among 6-8 people, a single serving of the dip falls well within the safe low FODMAP limits.
Can I make this dip without a food processor? Absolutely. Make sure your lactose-free cream cheese is very soft. Finely chop the roasted artichokes by hand. In a large bowl, use an electric hand mixer or a strong spatula to beat the cream cheese, sour cream, and mayonnaise until smooth. Then, fold in the chopped artichokes and other ingredients.
Where can I find lactose-free cream cheese? Lactose-free dairy products are becoming very common. You can usually find brands like Green Valley Organics or Lactaid in the main dairy or cream cheese section of most major grocery stores.

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