Cheesy Baked Artichoke Dip (Print-Friendly Version)
Three cheeses, artichoke hearts, garlic, and herbs baked until bubbly—an easy crowd-pleasing appetizer.
# What You’ll Need to Make This:
→ Dairy
01 -
226 grams cream cheese, softened
02 -
240 millilitres sour cream
03 -
60 grams grated parmesan cheese
04 -
170 grams shredded mozzarella cheese, divided use
→ Vegetables and Herbs
05 -
220 grams marinated artichoke hearts, drained and coarsely chopped
06 -
2 tablespoons green onions, sliced
07 -
2 tablespoons fresh parsley, chopped, divided use
08 -
1 teaspoon garlic, minced
→ Pantry
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
→ For Serving
11 -
Sliced bread
12 -
Chips
13 -
Crackers
14 -
Fresh vegetables
→ Preparation
15 -
Cooking spray
# How to Prepare:
01 -
Preheat oven to 190°C. Lightly coat a small baking dish or oven-safe skillet with cooking spray to prevent sticking.
02 -
In a mixing bowl, blend cream cheese, sour cream, chopped artichoke hearts, minced garlic, kosher salt, black pepper, grated parmesan, green onions, 1 tablespoon chopped parsley, and 85 grams (3/4 cup) shredded mozzarella until the mixture is smooth and well combined.
03 -
Evenly spread the prepared artichoke mixture into the baking dish. Sprinkle remaining mozzarella cheese over the top.
04 -
Bake for 20 minutes or until the dip is bubbling and cheese is fully melted. Switch oven to broil and cook an additional 2–3 minutes, until the surface turns golden brown.
05 -
Remove from oven and immediately garnish with the remaining chopped parsley. Serve hot with sliced bread, chips, crackers, or fresh vegetables.
# Extra Tips:
01 -
The dish can be assembled up to 8 hours in advance; refrigerate covered and bake just before serving, allowing a few extra minutes if starting from chilled.
02 -
For optimal texture and melt, use freshly grated cheeses rather than pre-shredded varieties containing anti-caking agents.