Creamy, Three-Cheese Artichoke Dip

Artichoke dip is popular for good reason: it's a bubbly, cheesy crowd-pleaser. [Photograph: Jennifer Olvera]

Note: Leftovers are tasty tucked into skin-on, bone-in chicken breasts. Just slice chicken horizontally down the center until you can open it like a book. Fill with about 1 ½ tablespoons of artichoke dip, and roast in a preheated, 375°F oven until an instant-read thermometer reads 165°F, 30-35 minutes.

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Creamy, Three-Cheese Artichoke Dip

About This Recipe

Yield:Serves 8
Active time:20 minutes
Total time:50 minutes
Special equipment:Hand-mixer
This recipe appears in: Bar Snacks: Creamy Three-Cheese Artichoke Dip

Ingredients

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon white wine vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ scant teaspoon kosher salt
  • ½ cup Parmesan cheese, grated
  • ¼ cup Romano cheese, grated
  • 2 (14-ounce) cans artichoke hearts packed in water, drained and chopped
  • 2 cloves garlic, minced
  • ½ cup mozzarella cheese
  • Pita, warmed and cut into wedges

Procedures

  1. 1

    Adjust the oven rack to the middle position and preheat oven to 375°F. Beat cream cheese, sour cream, mayonnaise, Worcestershire sauce, vinegar, onion powder, paprika and salt in a large bowl using a hand-mixer set to medium speed until fluffy and thoroughly combined, about 2 minutes.

  2. 2

    Using a wooden spoon, fold in Parmesan, Romano, artichokes and garlic. Spray a 9” x 13” baking pan with cooking spray and spread mixture evenly in pan. Sprinkle with mozzarella.

  3. 3

    Place in oven and bake until heated through, bubbly and lightly browned, 30-35 minutes. Serve immediately with pita for dipping.

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