Looking for something to elevate your at-home happy hours? This creamy, classic dip is what a party for one or two should be–effortlessly indulgent. It’s also warming and comforting. It’s fabulous fresh out of the oven, but it reheats well too. You can prepare it a day ahead if you like and refrigerate until time to bake. It’s yummy with crackers or crostini, or you can keep it low-carb with cut veggies like bell-pepper strips. Enjoy!
Baked Artichoke Dip
Ingredients
- 1 brick Philadelphia cream cheese 8 oz
- 1 c. mayonnaise
- 1 can sm. artichoke hearts, drained 14 oz
- 8 oz mozzarella pearls, drained
- 6 oz Parmesan, freshly shredded
- 1 sm. clove garlic, minced
- 1/8 tsp onion powder
- pinch salt
- dash Tabasco
Instructions
-
Preheat oven to 375 F.
-
In lg bowl, beat cream cheese until smooth. Beat in mayonnaise. Blend in artichokes. Blend in mozzarella pearls. Blend in Parmesan. Blend in remaining ingredients.
-
Transfer to 9" pie plate. Bake at 375 F until golden and bubbling, approx. 30-35 min.
-
Serve as desired.
My Favorite Kitchen Tools for Artichoke Dip
This post contains affiliate links. For more information, click here.
stand mixer
cheese grater
pie plate
Lifestyle Blogger | Travel Buff | Time‘s 2006 Person of the Year
[…] more like a light snack: an avocado, a small Caprese salad, bell-pepper strips with cheese dip, or a glass of milk with protein […]
Delicious. I added two 12 oz. jars of artichokes just for good measure. Came out great, bakes up beautifully. Thanks for the recipe.
[…] Artichoke Dip […]
[…] Artichoke Dip […]
[…] Artichoke Dip […]
OMGEEEE this looks sooo good – this is one of my fave things to order as an app at a restaurant! Since that’s not happening anytime soon, I’ll definitely be trying this!
Thanks, Kelly, bon appetit!