Parmesan Artichoke Dip
User Reviews
5
Parmesan Artichoke Dip
Description
Parmesan Artichoke Dip combines softened cream cheese, sour cream, and mayonnaise with marinated artichoke hearts and a blend of Parmesan and mozzarella cheeses. The dip is flavored with garlic and onion powders, yielding a creamy and tangy base. It's topped with a mixture of melted butter, panko breadcrumbs, and Parmesan cheese that crisps during baking, adding a crunchy texture. The dip bakes until bubbly and golden, resulting in a warm, cheesy appetizer that maintains the distinctive slight tang of artichokes. This recipe uses marinated artichokes packed in oil, which contribute additional seasoning compared to canned varieties.
The preparation can be completed up to two days ahead and baked before serving, allowing flavors to meld and saving time at the event. Baking time may need adjustment if pre-chilled. The leftovers keep well refrigerated for several days but are not suited for freezing due to texture changes.
Ingredients
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic minced, or ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 14 ounces artichoke hearts chopped, marinated
- 1 cup Parmesan Cheese divided, shredded
- 1 cup mozzarella cheese shredded
- 1 tablespoon butter melted
- 2 tablespoons panko bread crumbs
Instructions
- Preheat oven to 400°F.
- In a bowl combine cream cheese, sour cream, mayonnaise, garlic and onion powder with a hand mixer until fluffy.
- Stir in ⅔ cup parmesan cheese, mozzarella cheese, and chopped artichokes. Spread into a small casserole dish (or deep dish pie plate).
- Combine melted butter, bread crumbs and remaining parmesan cheese (add a sprinkle of parsley if desired). Sprinkle over the dip.
- Bake 18-22 minutes or until bubbly and cheese is browned.
Notes
- Marinated artichokes in oil are preferred for their seasoning; if using canned artichokes, add dried basil, oregano, salt, and pepper to enhance flavor.
- Adding 5 ounces of frozen spinach is an option for variation.
- Prepare the dip up to 48 hours before serving and bake when ready, adding a few minutes to baking time if chilled.
- Store leftovers in the refrigerator for up to 4 days; freezing is not recommended to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 3tablespoons | |
| Calories | 230 | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 430mg | 18% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 171mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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