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Easy Baked Artichoke Dip

Easy Baked Artichoke Dip

A velvety, savory crowd-pleaser that takes only 10 minutes of effort. Perfect for weekend gatherings, this warm dip features a creamy base of parmesan, garlic, and dill.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces canned artichoke hearts water-packed, drained and chopped well
  • 1/2 cup sour cream full fat recommended
  • 1/2 cup mayonnaise
  • 8 ounces cream cheese fully softened to room temperature
  • 1 1/4 cups parmesan cheese freshly grated, divided
  • 1 clove garlic finely minced
  • dried dill weed to taste

Method
 

  1. Preheat your oven to 350°F. Lightly grease an 8x8 inch square pan or round pie dish with cooking spray.
  2. In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, minced garlic, and 1 cup of the grated parmesan. Mix with a spatula until completely smooth.
  3. Gently fold in the chopped artichoke hearts and the dried dill weed (start with 1/2 teaspoon and adjust to taste).
  4. Transfer the mixture into the prepared baking dish and spread into an even layer.
  5. Sprinkle the remaining 1/4 cup of parmesan cheese evenly over the top.
  6. Bake for 15 minutes until the edges are bubbly and the top is a golden brown. Let cool for 2 minutes before serving.

Notes

Pro Tip: Avoid marinated artichokes in oil as they can cause the dip to separate. For a gooey texture, try adding 1/2 cup of shredded mozzarella to the mix!