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
- 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
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
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