Introduction
Artichoke Dip is a classic party appetizer that never fails to please a crowd. This creamy and cheesy dip is loaded with flavorful artichoke hearts, making it a savory and indulgent treat for any gathering.
Why Make This Recipe
Making Artichoke Dip is a great way to impress your guests with a delicious and easy-to-prepare appetizer. The combination of creamy cheeses, tangy artichokes, and savory seasonings creates a flavorful dip that pairs well with a variety of dippables.
How to Make Artichoke Dip
Ingredients:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced
- 1 cup finely grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, combine artichoke hearts, cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, black pepper, and thyme.
- Spoon the mixture into a small casserole dish or ovenproof skillet.
- Bake for 18-20 minutes until bubbly and heated through.
- For a golden finish, broil on low for 1-2 minutes, watching closely.
- Serve warm with crackers, crostini, pita chips, or fresh veggies.
How to Serve Artichoke Dip
Serve Artichoke Dip warm straight from the oven alongside an assortment of dippables. Enjoy it with crispy crackers, toasted crostini, crunchy pita chips, or fresh-cut vegetables for a delightful appetizer experience.
How to Store Artichoke Dip
Store any leftover Artichoke Dip in an airtight container in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the oven or microwave until warmed through.
Tips to Make Artichoke Dip
- Ensure the cream cheese is softened to room temperature for easy mixing.
- Use freshly grated Parmesan cheese for maximum flavor.
- Customize the dip by adding chopped spinach or roasted red peppers.
- Adjust the seasonings to taste by adding extra garlic, herbs, or a pinch of cayenne pepper for heat.
Variation
For a spicy kick, add a diced jalapeño pepper or a sprinkle of red pepper flakes to the dip mixture before baking.
FAQs
- Can I use frozen artichoke hearts instead of canned? Yes, thaw and drain the frozen artichokes before chopping and using in the recipe.
- Is there a substitute for mayonnaise in this recipe? Greek yogurt can be used as a lighter alternative to mayonnaise.
- Can I make this dip ahead of time? Yes, assemble the dip in advance and bake it just before serving for fresh-out-of-the-oven goodness.
