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Homemade Artichoke Dip photo

Artichoke Dip

This Artichoke Dip is a crowd-pleaser! Creamy, cheesy, and flavorful, it’s perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing Bowl
  • Spatula
  • Baking Dish
  • Oven

Method
 

Cooking Instructions:
  1. Step 1: Preheat the oven to 350°F (175°C) to ensure even baking.
  2. Step 2: In a large mixing bowl, combine softened cream cheese, Greek yogurt (or sour cream), and mayonnaise until smooth and creamy.
  3. Step 3: Fold in freshly grated mozzarella and Parmesan cheese for a rich texture.
  4. Step 4: Stir in diced artichoke hearts, minced garlic, Dijon mustard, maple syrup, and crushed red pepper flakes. Season with kosher salt and black pepper.
  5. Step 5: Spoon the mixture into a greased baking dish, spreading it evenly. Top with additional mozzarella and Parmesan cheese.
  6. Step 6: Bake for 25-30 minutes until bubbling and the top is golden brown.
  7. Step 7: Let cool for a few minutes, garnish with parsley and crushed red pepper flakes, and serve warm.

Notes

  • For a vegan option, use plant-based cream cheese and yogurt.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.