Description
Paula Deen’s Artichoke Dip is a creamy, cheesy appetizer that is easy to prepare and a crowd-pleaser at any gathering. This dish combines the rich flavors of artichoke hearts, cheeses, and spices, creating a warm and comforting treat.
Ingredients
Scale
1 (14-ounce) can artichoke hearts, packed in water, drained and chopped
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese, plus extra for topping
1/2 cup shredded mozzarella cheese, plus extra for topping
2 cloves garlic, minced
1/4 teaspoon hot sauce (optional)
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Pinch of salt (to taste)
Instructions
- Preheat your oven to 375°F (190°C)
- Drain the canned artichoke hearts thoroughly and chop them coarsely
- In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth
- Incorporate half of the Parmesan and mozzarella cheeses, minced garlic, onion powder, black pepper, and a pinch of salt into the creamy mixture
- Gently fold the chopped artichoke hearts into the cheese mixture
- Transfer the mixture into a prepared 8×8 inch baking dish and evenly spread it out
- Top with the remaining Parmesan and mozzarella cheese
- Bake in the preheated oven for 20 to 25 minutes until bubbly and golden brow
- Allow to rest for a few minutes before serving warm
Notes
You can make this dip ahead of time and refrigerate it. Just add the cheese on top before baking.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg