Artichoke Dip
Creamy baked artichoke dip with parmesan, mozzarella, and garlic, served hot and bubbly
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INGREDIENTS
Dip Base
- 1 can 14 oz artichoke hearts drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 2 tsp kosher salt
- 1 4 tsp black pepper.
Topping and Serving
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped fresh parsley for garnish
- tortilla chips
- toasted baguette slices
- crackers
- or vegetable sticks.
INSTRUCTIONS
Mix
- heat oven to 350 F
- lightly grease a 1 quart baking dish
- drain artichokes well and chop
- in a bowl mix mayonnaise
- sour cream
- parmesan
- mozzarella
- garlic
- lemon juice
- salt
- and pepper until evenly combined
- fold in chopped artichokes
- spread mixture into prepared dish and smooth the top.
Bake and Serve
- sprinkle top with parmesan
- bake until hot and bubbling and edges are lightly browned about 25 minutes
- rest 5 minutes to thicken slightly
- garnish with parsley and serve warm with chips bread or veggies.
Notes
1. Drain artichokes very well to prevent a watery dip. Swap half the mayonnaise for softened cream cheese for a thicker richer texture. Add 1 4 tsp crushed red pepper flakes or a pinch of cayenne for heat. Use marinated artichokes for extra flavor and reduce added salt to taste. Make ahead by assembling and refrigerating up to 24 hours then bake add 5 minutes if cold
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 8g | Fat: 23g