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Artichoke Dip

This delectable artichoke dip combines a trio of cheeses with artichoke hearts, garlic, and fragrant herbs, baked until perfectly golden and bubbling. An effortless appetizer that consistently garners high praise, it’s ideal for gatherings or casual indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces softened cream cheese
  • 1 cup sour cream
  • 1 1/4 cups marinated artichoke hearts drained and coarsely chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped parsley divided
  • Cooking spray
  • Sliced bread chips, crackers, or fresh vegetables for serving

Method
 

  1. Preheat the oven to 375°F. Prepare a small baking dish or an oven-safe skillet by coating it with cooking spray.
  2. In a mixing bowl, combine the cream cheese, sour cream, chopped artichoke hearts, parmesan cheese, 3/4 cup of mozzarella cheese, garlic, salt, pepper, green onions, and 1 tablespoon of parsley. Mix thoroughly until the ingredients are evenly incorporated.
  3. Transfer the prepared mixture into the greased dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese across the top.
  4. Bake the dip in the preheated oven for approximately 20 minutes or until it becomes hot and bubbly, with the cheese fully melted. Switch the oven to broil and cook for an additional 2-3 minutes, allowing the top to achieve a lightly browned finish.
  5. Garnish with the reserved parsley before serving. Present the dip immediately alongside bread slices, chips, crackers, or fresh vegetables.

Notes

To save time, you can assemble the dip up to 8 hours before baking. Cover and refrigerate until ready to bake. Allow for a slightly extended cooking time if the dish is cold when placed in the oven.
For the best texture and flavor, grate your own cheese rather than using pre-shredded varieties, which often contain additives that can hinder melting.