Artichoke Dip
User Reviews
5
Artichoke Dip
Description
The dip combines softened cream cheese and sour cream with marinated artichoke hearts chopped coarsely for texture, garlic, kosher salt, black pepper, Parmesan, green onions, and chopped parsley. Part of the shredded mozzarella is mixed in, with the remainder sprinkled on top before baking. The dish is baked at 375°F until bubbly and cheese is melted, then broiled briefly to brown the surface.
The texture is creamy and rich, with the artichoke providing a subtle tang and chunky bits throughout. The garlic and cheeses meld to give savory depth. Sprinkled parsley finishes the presentation with color and fresh flavor. The dip serves well warm with sturdy sliceable bread, potato chips, crackers, or fresh vegetables.
It can be assembled up to 8 hours ahead and refrigerated until baking. Using freshly grated cheese improves melting texture compared to pre-shredded cheese which may contain anti-caking agents. Adjust bake time slightly if starting from chilled.
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 1/4 cups artichoke hearts drained and coarsely chopped, marinated
- 1 teaspoon garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan Cheese grated
- 2 tablespoons green onions sliced
- 2 tablespoons parsley divided use, chopped
- 1 1/2 cups mozzarella cheese divided use, shredded
- bread sliced, for serving
- potato chips
- Cracker
- vegetables
- 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.
Notes
- Assemble dip up to 8 hours in advance; keep refrigerated and covered until baking.
- Grate your own mozzarella and Parmesan for smoother melting instead of using pre-shredded cheeses.
- Bake from chilled may require a few extra minutes of cooking to become bubbly and hot.
- Serve warm immediately after baking with bread, chips, crackers, or vegetables for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 389mg | 16% |
| Potassium | 82mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 188mg | 19% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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