Artichoke Dip

This artichoke dip recipe is a blend of three types of cheese, artichoke hearts, garlic and herbs, all baked together to golden brown perfection. A quick and easy appetizer idea that always gets rave reviews!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 186kcal

Author Sara Welch

Ingredients

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

Instructions

Preheat the oven to 375 degrees F. Coat a small baking dish or oven safe skillet with cooking spray.
Place the cream cheese, sour cream, artichoke hearts, garlic, salt, pepper, parmesan cheese, green onions, 1 tablespoon parsley and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Spread the artichoke mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
Sprinkle with the remaining chopped parsley, then serve immediately with bread, chips and vegetables.

Video

Notes

This can be assembled up to 8 hours before you plan to serve it. Keep it covered in the fridge, then uncover and bake as directed. You may need to add a few extra minutes to the cook time to compensate for starting with a cold dip.
Skip the bags of pre-shredded cheese at the grocery store and grate your own. The store bought shredded cheese often contains preservatives and anti caking agents and does not melt as smoothly.

Nutrition