My Baked Artichoke Dip is all kinds of creamy deliciousness in a bowl. Ten minutes prep, 30 minutes in the oven, and it's snack time. Bring on Game Day! :)
Course Appetizer
Cuisine American
Keyword artichoke dip
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 442kcal
Author Sue Ringsdorf
Ingredients
14oz. canartichoke hearts- chopped
1/2cupmayo
1/2cupsour cream light
8oz.cream cheese light
1 1/2cupmozzarella cheese- freshly shredded
3/4cupshredded parmesan cheese- I prefer to freshly shred the parmesan cheese
1/2teaspoongarlic powder
1teaspoonred pepper flakes- optional
1teaspoonfreshly ground black pepper
crackers, bread, or chips- for dipping
Instructions
Preheat oven to 350 degrees.
Chop artichoke hearts. Chop up the artichokes into small pieces. I reserve a few large ones for the top of the dip - presentation purposes only.
Mix ingredients. Add all the ingredients to a mixing bowl - the chopped artichokes, mayonnaise, sour cream, cream cheese, mozzarella cheese, parmesan cheese, and seasonings. Use a hand mixer to combine the ingredients.14 oz. can artichoke hearts, 1/2 cup mayo, 1/2 cup sour cream light, 8 oz. cream cheese light , 1 1/2 cup mozzarella cheese, 3/4 cup shredded parmesan cheese, 1/2 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon freshly ground black pepper
Pour into a baking dish. Use a rubber spatula to pour ingredients into a baking dish. (You can use an 8x8 dish instead of a bowl as seen in photos.) Spread evenly to all sides of the dish.
Bake. Bake artichoke dip for about 30 minutes, or until hot and bubbly and slightly browned on top.
Serve. Serve creamy dip with crackers, chips, or chunks of bread.crackers, bread, or chips
Video
Notes
This is a small'ish recipe. Feel free to double it for a large group!
I've never tried this with marinated artichoke hearts, but I'm sure that would be fine too.
To lighten this up a bit, use some greek yogurt instead of some of the sour cream.
Feel free to add spinach to this recipe. Just thaw out some frozen spinach and squeeze out excess liquid before combining with the other ingredients.
Save a few larger pieces of artichoke hearts for the top, for presentation purposes.
Instead of baking this dip in a dish, you could stuff it inside a bread bowl and then bake.