Artichoke Dip

5 from 2 votes

Recipe from Two Peas and Their Pod

This baked Artichoke Dip is creamy, cheesy, and easy to make! It's the perfect party appetizer and always a crowd pleaser! Serve with bread, crackers, or vegetables!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: artichoke, cream cheese, parmesan cheese

Servings:

Calories: 230kcal

Ingredients

For the Dip:

1 (14 oz) can artichoke hearts, drained and diced
1 1/4 cups freshly grated mozzarella cheese
8 oz brick 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

For The Topping:

1 tablespoon freshly grated mozzarella cheese
1 tablespoon freshly grated Parmesan cheese
Finely chopped parsley and crushed red pepper flakes, for garnish

Instructions

Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
In a large bowl, combine artichoke hearts, cream cheese, mozzarella, Parmesan, Greek yogurt, mayonnaise, artichoke hearts, maple syrup, Dijon mustard, garlic, crushed pepper flakes, salt, and pepper. Stir until well combined.
Use a spatula to spread the mixture into the prepared pan. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Bake for 25 to 30 minutes or until golden brown and bubbly. For extra golden color, turn the broiler on for the last 2 minutes of baking, but make sure to watch it closely so it doesn’t burn. Garnish with parsley and crushed red pepper flakes, if desired.
Serve warm with crackers, chips, cut up vegetables, crostini, etc.

Notes

Store leftover dip in the refrigerator for up to 4 days. Reheat in the oven until heated through.

Nutrition