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Homemade Artichoke Dip recipe photo

Artichoke Dip

This Artichoke Dip is a crowd-pleaser! Creamy, cheesy, and bursting with flavor, it's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can artichoke hearts 14 oz, drained and diced
  • 1 1/4 cups freshly grated mozzarella cheese
  • 8 oz full-fat cream cheese softened
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup plain Greek yogurt or sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper to taste
  • 1 tablespoon freshly grated mozzarella cheese for topping
  • 1 tablespoon freshly grated Parmesan cheese for topping
  • Finely chopped parsley and crushed red pepper flakes for garnish

Equipment

  • Mixing Bowl
  • Spatula
  • Baking dish
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the softened cream cheese, Greek yogurt (or sour cream), and mayonnaise. Mix until smooth and creamy.
  3. Add in the freshly grated mozzarella and Parmesan cheeses. Stir until well incorporated.
  4. Gently fold in the diced artichoke hearts, minced garlic, Dijon mustard, maple syrup, and crushed red pepper flakes. Season with kosher salt and black pepper to taste.
  5. Spoon the mixture into a greased baking dish or an 8x8 inch casserole dish, spreading it evenly.
  6. Sprinkle the additional mozzarella and Parmesan cheese on top for an extra cheesy finish.
  7. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is golden brown.
  8. Remove from the oven and let it cool slightly. Garnish with finely chopped parsley and a sprinkle of crushed red pepper flakes. Serve warm with your favorite dippers and enjoy!

Notes

  • For a spicier dip, increase the crushed red pepper flakes.
  • Use freshly grated cheese for the best melting texture.
  • Leftovers can be stored in an airtight container for up to 3 days.