- 8 ounces block cream cheese, softened to room temperature
- ½ cup (120g) sour cream*
- ½ cup (104g) mayonnaise
- 2 garlic cloves, minced (~ 2 teaspoons) or ½ teaspoon garlic powder
- ⅔ cup (76g) finely shredded Pecorino Romano (could sub Parmesan cheese)
- ½ cup (56g) finely shredded mozzarella cheese
- ½ cup (56g) shredded Gruyere cheese
- Zest of one lemon
- ¼ teaspoon each kosher salt and fresh black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 (14-ounce) can quartered artichoke hearts, drained and roughly chopped
- 1 (6-ounce) jar marinated artichokes, drained and roughly chopped
- Optional: In place of the smaller jar of artichokes, may add 6 ounces frozen chopped spinach, thawed and squeezed to drain excess liquid. Or roughly chop fresh spinach, and then steam it, and squeeze to remove moisture.
- For serving: tortilla chips, crackers, crostini (separate printable recipe follows), bagel or pita chips, celery, carrots, or other dippers of choice
Baked Artichoke Dip
Yield: 8-12 servings
A make-ahead appetizer than always garners recipe requests, this cheesy dip is chockfull of artichokes and is perfect for holidays, game days, potlucks, and more. For an entrée option, spread the dip over boneless, skinless chicken breasts and bake until the chicken is cooked through and the topping is lightly golden.
Instructions
Preheat the oven to 350℉ and lightly grease or spray a small baking dish (like an 8-inch square, 9-inch round, or other 1½-quart dish) with non-stick spray.
In a mixing bowl, stir together the cream cheese, sour cream, and mayonnaise. Then add the garlic, Romano, mozzarella, Gruyere, lemon zest, salt, pepper, and optional red pepper flakes. Stir in the drained artichokes and optional spinach.
Transfer the mixture to the prepared baking dish and spread into an even layer. Bake for 25-30 minutes or until bubbly and lightly golden on top. If desired, for more browning, you may broil for 2-3 minutes at the end, watching very carefully so as not to burn.
Serve warm with dippers of choice.
Leftovers may be covered and refrigerated for up to one week and reheat well.
Notes
*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.