*May substitute plain Greek yogurt in place of the sour cream. Full fat will yield a creamier dip but 2% will also work well.
Tip: For best texture (and because I love to scoop up big pieces), I don’t chop the artichokes too finely.
To make ahead: The artichoke dip may be prepared up to 1 day in advance. Store it, unbaked and covered, in the refrigerator until ready to bake. Then allow it to sit on the counter for 20-30 minutes prior to baking.
To freeze: The dip may be frozen for up to 3 months before or after baking. If baked, allow it to cool completely before wrapping in plastic wrap and then aluminum foil. Thaw completely before baking or reheating.
Helpful hint: If not using a kitchen scale to measure freshly grated cheese, for proper measurements, lightly pack it into the measuring cups. Pre-grated cheese tends to be more compact and freshly grated is far fluffier.