Hot and Cheesy Artichoke Dip
Hot and Cheesy Artichoke Dip is packed with cream cheese, mozzarella and Parmiggiano Reggiano, and lots of artichokes! Add this flavorful and bubbly dip to some toasted baguette slices or pita, and it's the dip of your dreams. Hot, rich, irresistibly creamy and super simple to make!
Servings: 8 servings
- 8 oz cream cheese softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 1 garlic clove minced
- 1 1/2 cups mozzarella cheese divided use
- 1/2 cup fresh shredded Parmigiano Reggiano cheese
- 14 oz marinated artichoke hearts chopped
- 1 to 2 tablespoons flat leaf parsley finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- juice of one lemon
Preheat oven to 375 degrees F.
In a medium sized bowl add the softened cream cheese, sour cream, mayonnaise and garlic; mix these ingredients well with a hand mixer (you could also mix in bowl of a stand mixer or also mix by hand with a wooden spoon), until they are blended, smooth and fluffy.
Stir in 1 cup mozzarella cheese and the Parmigiano Reggiano cheese; next, fold in the chopped artichoke hearts.
Add in the parsley, paprika, crushed pepper and lemon juice; stir it all together.
To bake, spoon mixture into a 9x9 casserole dish (or deep dish pie plate) dish, and smooth the top with a spoon; sprinkle over the remaining 1/2 cup of shredded four cheese blend, and place into the oven to bake for 20-22 minutes, or until the dip is hot, bubbly and golden on top; serve with baguette slices or chips.
To prep baguette slices: slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.