Artichoke Dip, with Philadelphia Cream Cheese
Philadelphia Cream Cheese was invented in New York, by accident.
In the early 1870s, a dairyman named William Lawrence was trying to replicate Neufchâtel, a cheese popular in Europe at the time. But he used too much cream, and the result was the rich smooth spread we know today.
It is still produced in upstate New York. But while New York’s dairy farming was strong in the 19th century, it wasn’t as highly regarded as Pennsylvania’s. So purely for the marketing benefits, Lawrence dubbed his product “Philadelphia Cream Cheese”.
But the proof is in the pudding. More than a century later, Philly cream cheese remains a beloved kitchen staple. It’s simply delicious fresh on a bagel, and it’s also marvelous for baking.
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!
Artichoke Dip with Philadelphia Cream Cheese
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
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Preheat oven to 375 F.
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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.
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Transfer to 9" pie plate. Bake at 375 F until golden and bubbling, approx. 30-35 min.
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Serve as desired.
Interested in food with a past? You might enjoy:
After my misspent youth as a wage worker, I’m having so much more fun as a blogger, helping other discerning travellers plan fun and fascinating journeys. Read more …
I love this appetizer, and everyone else did too
Coincidentally, My name is Christine Carbone
Family originally from Portofino
I want to double this recipe. What size pan do you recommend and will i still bake this for 30-35 mins?
This dip is FANTASTIC!!!
Delicious. I added two 12 oz. jars of artichokes just for good measure. Came out great, bakes up beautifully. Thanks for the recipe.
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!