Artichoke Dip, with Philadelphia Cream Cheese

Leslie Carbone

3 years ago

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!

5 from 1 vote

Artichoke Dip with Philadelphia Cream Cheese

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8

Author Leslie Carbone

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.