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This creamy artichoke dip is always my go-to for gatherings when I need something that feels comforting, a little fancy and absolutely irresistible. Every time I bring it out bubbling and golden from the oven it disappears faster than you can imagine. With just ten minutes of prep and a handful of classic ingredients you get a hot cheesy appetizer that impresses every time.
I first made this artichoke dip for a last minute girls dinner and it has turned into a signature dish. I now get texts requesting it for every potluck or movie night
Ingredients
- Cream cheese: makes the dip extra creamy and helps it hold together Look for one that is nicely softened for best blending
- Sour cream: brings a tangy light touch that keeps the dip from feeling too heavy
- Marinated artichoke hearts: are the star Use a brand with big flavorful quarters and pat them dry for best texture
- Garlic: infuses the mix with rich flavor Use freshly minced for best results
- Kosher salt: just enough to balance all the flavors Diamond Crystal is my favorite for seasoning dips
- Black pepper: adds a gentle heat Use freshly cracked for a little extra zing
- Parmesan cheese: savory and nutty fresh grated will melt better and add a lovely aroma
- Green onions: give sharpness and color Go for fresh crisp stalks
- Parsley: bright green notes and freshness A finishing touch that makes everything pop
- Mozzarella cheese: is the king of melty stretch Avoid preshredded which can be dry
- Bread chips crackers or vegetables: give plenty of ways to scoop up every last bite Pick sturdy dippers that can hold up to the creamy texture
- Cooking spray: prevents sticking and makes clean up a breeze
Step-by-Step Instructions
- Prepare the Dish:
- Lightly coat a small baking dish or oven safe skillet with cooking spray so the dip will come out easily and no bits get left behind
- Mix the Dip:
- Add softened cream cheese sour cream chopped artichoke hearts garlic salt pepper parmesan green onions one tablespoon parsley and three quarter cup mozzarella to a large bowl Stir with a sturdy spoon or spatula until everything is perfectly blended and there are no streaks
- Fill and Top:
- Spread the artichoke mixture evenly into your prepared baking dish For the ultimate melt sprinkle the rest of the mozzarella cheese evenly over the top
- Bake and Broil:
- Place dish in a preheated oven at three hundred seventy five degrees F Bake for twenty minutes until it is bubbling and you see the cheese is fully melted Flip your oven to broil and watch closely broil two to three minutes For extra color and flavor you want a lightly golden top not burnt
- Finish and Serve:
- Sprinkle with the last of the chopped parsley Serve right away hot with your favorite bread chips or vegetables for dipping
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I have always had a weakness for artichoke hearts Their briny flavor makes them my favorite addition for any dip I remember making this with my mom before our big holiday dinners and we loved sneaking spoonfuls before serving
Storage Tips
If you have leftovers cool the dip fully and move it to an airtight container It keeps well in the fridge for two or three days Warm it gently in the oven or even the microwave and give it a stir to revive the texture If making ahead you can assemble the dip and store covered in the fridge up to eight hours before baking just add an extra five minutes to your bake time if starting from cold
Ingredient Substitutions
If you cannot find marinated artichoke hearts use canned then boost flavor with a splash of olive oil lemon and herbs You can swap Greek yogurt for sour cream for a slightly lighter tang and use a mild provolone or fontina if you are out of mozzarella Play with sharper cheeses like asiago or aged cheddar for a fun twist
Serving Suggestions
Serve this bubbly dip with sliced baguette sturdy pita chips or crunchy vegetables like carrot slices bell peppers or endive leaves A few times I have even made it the centerpiece of a snack board with olives nuts and grape tomatoes for a full appetizer spread
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Cultural and Historical Context
Classic artichoke dips were popularized in the US in the nineteen seventies alongside spinach dips at backyard gatherings and retro cocktail parties The flavors mimic Mediterranean favorites with marinated artichokes olive oil and aromatic cheese It is the sort of dish that has stood the test of time thanks to how adaptable it is no matter the occasion
Recipe FAQs
- → Can this be prepared ahead of time?
Yes, you can assemble the mixture up to 8 hours ahead, cover and refrigerate. Bake just before serving, adding a few extra minutes if starting cold.
- → What cheeses work best in this dish?
Use a blend of cream cheese, mozzarella, and parmesan for optimal creaminess, flavor, and browning. Freshly grated cheeses melt best.
- → Should I use marinated or plain artichoke hearts?
Marinated artichoke hearts add tang and depth. Make sure to drain and chop them coarsely before mixing in.
- → What are the best dippers for serving?
Serve warm with sliced baguette, sturdy crackers, tortilla chips, or fresh cut vegetables for variety and crunch.
- → How do I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.