Artichoke Dip Recipe
It's deliciously warm, rich, creamy, cheesy, and is always a crowd-pleaser.
Prep Time5 minutes mins
Cook Time25 minutes mins
Course: Appetizer
Cuisine: American
Keyword: artichoke, baked, dip
Servings: 10
Calories: 278kcal
Author: Leigh Harris
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 8 oz Cream cheese softened
- 1 1/2 tsp Garlic minced
- 1/2 cup Green onions diced
- 1 1/4 cup Pecorino Romano cheese shredded, divided
- 1 1/4 cup Mozzarella cheese shredded, divided
- 14 oz Artichoke hearts, water-packed (not marinated) drained and roughly chopped
Preheat the oven to 375 degrees F.
In a large bowl mix the mayonnaise, sour cream, softened cream cheese, and garlic together.
1/2 cup Mayonnaise, 1/2 cup Sour cream, 8 oz Cream cheese, 1 1/2 tsp Garlic
Stir in the green onions, 1 cup Pecorino Romano, 1 cup mozzarella, and artichoke hearts until combined.
1/2 cup Green onions, 1 1/4 cup Pecorino Romano cheese, 1 1/4 cup Mozzarella cheese, 14 oz Artichoke hearts, water-packed (not marinated)
Spread the mixture into an 8×8 baking dish. Sprinkle the remaining 1/4 cup of Pecorino Romano and 1/4 cup mozzarella over the top.
Bake for 25 – 30 minutes, until bubbly in the center and golden brown on top.
Serve hot.
Grate the cheese yourself. Store-bought shredded cheese often contains anti-caking agents and does not melt as smoothly.
To Make Ahead - Make the dip as instructed, and place it in the baking pan. Cover and refrigerate for up to 24 hours before baking.
Storing Leftovers - Let it cool completely, cover with plastic wrap, and refrigerate for up to 4 days. Reheat in the microwave or in a 350-degree F oven for about 20-25 minutes, until bubbly.
Calories: 278kcal | Carbohydrates: 4g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 538mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 1mg