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–+ servings

Artichoke Dip

Artichoke dip is a wildly popular, crowd-pleasing appetizer celebrated for its rich, creamy texture and savory flavor. Typically served warm, it blends artichoke hearts with various cheeses, mayonnaise or cream cheese, and garlic. It pairs perfectly with tortilla chips, pita chips, or crusty bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 14 ounce can artichoke hearts (not marinated), drained and chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 ounces cream cheese softened
  • 1 1/2 cups parmesan cheese blend Asiago, Romano, provolone
  • 3 cloves garlic minced
  • 1/4-1 tsp dried or fresh dill weed to taste

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
  3. Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
  4. Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a pie pan).
  5. Sprinkle remaining parmesan cheese on top.
  6. Sprinkle with a little extra dill weed, if desired.
  7. Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

Notes

Make Ahead Instructions: This can be made up to 1 day ahead of time and stored in the refrigerator until ready to bake.  Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.
Make it Healthier: Sub plain Greek yogurt for sour cream.
Cheese: Cream Cheese is the foundation, but you can add in other types for variation: Mozzarella for gooey pulls, Pecorino for a sharp, savory bite or melty Gruyère or tangy Goat Chees for extra depth.
 

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