This dip is cheesy, creamy, and most importantly, chockablock full of artichokes (almost twice as many as most recipes!). Not only is it simple to prepare, you can also make it up to 3 days ahead of time and just keep it covered in the fridge, to take out and bake when you’re ready. It’s great for taking to parties or serving on game day.

Artichoke Dip

If you can manage to save some leftovers, they have limitless potential—a couple of my favorites are spreading it on sandwiches and stirring it into pasta. You can even stir in chicken for a crazy amazing take on chicken salad.  I’m planning on trying to fill some raviolis with it, and I can already tell you that’s going to be delicious. Let your imagination run wild and let this multi-tasking workhorse of a dip make all your dreams come true.

You’ll need:

Artichoke Dip

  • 1 8-oz brick cream cheese
  • ½ C mayo
  • 1 C plain Greek yogurt
  • 8 oz. shredded “Italian blend” cheese (make sure it has mozzarella and parmesan in it)
  • 4 scallions
  • 2 14-oz. jars artichoke hearts
  • 3 dashes Worchestershire sauce
  • 2 dashes hot sauce
  • ½ t garlic salt
  • Juice of half a lemon
  • ½ t paprika
  • ¼ bunch of parsley
  • Bread or crackers for serving

If you’re making this right away, turn the oven on to 425F.

Drain the artichoke hearts, then give them a good squeeze to get rid of most of the water. Chop the scallions and quarter your artichoke hearts. Chop the parsley finely.

To a large bowl, add the cream cheese, mayo, Greek yogurt, scallions, Worchestershire sauce, hot sauce, garlic salt, lemon juice, and paprika. Set aside about ¼ C of the cheese and a tablespoon or so of the parsley, then add the balance of those to the bowl, as well.

Artichoke Dip

Stir to combine. You’re ALMOST DONE! I told you this was really easy.

Artichoke Dip

Add the artichoke hearts and stir again. It’s okay if the artichokes start to break apart; you’re aiming for some chunks and some leaves throughout.

Turn the bowl into an oven-proof dish. Top with the remaining cheese and parsley, and cover with foil. At this point, you can keep it in the fridge for up to 3 days or you can go ahead and continue.

Artichoke Dip

Pop the dish into the oven and set a timer for 30 minutes. After 30 minutes, take the foil off and continue baking for 5-10 minutes more, until the edges are bubbly and the cheese is melted. If you’ve taken it straight from the fridge, you may need to re-cover it and bake up to 10 minutes more to make sure it’s warmed throughout.

Artichoke Dip
Let cool for 5 minutes (if you can resist!) and serve with bread or crackers for dipping. Try not to eat it all in one sitting by yourself. But if you do, no judgment. You can always make more for that party…


Facebook Comments