Hot and Creamy Artichoke Dip
A rich and creamy dip combining artichoke hearts, cream cheese, Parmesan, and jalapeño heat. Perfect for gatherings and low-carb diets.
Ingredients
Main ingredients
- 1 can Artichoke Hearts, drained and chopped Adds creamy richness and earthy flavor.
- 1 cup Parmesan Cheese, grated Brings a sharp, nutty flavor.
- 1/2 cup Sour Cream Contributes creaminess with a slight tang.
- 1/2 cup Mayonnaise Adds moistness and velvety texture.
- 8 oz Cream Cheese, softened Forms the base, ensuring the dip is smooth.
- 2 cloves Garlic, minced Infuses aromatic flavor.
- 1 small Jalapeño, chopped Provides a mild kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Drain one can of artichoke hearts and finely chop them into bite-sized pieces.
- In a mixing bowl, combine the chopped artichokes, minced garlic, and roughly chopped jalapeño.
- In a separate bowl, stir together cream cheese, sour cream, mayonnaise, and grated Parmesan until smooth.
- Fold the artichoke mixture into the creamy blend until fully combined.
Cooking
- Transfer the combined mixture into a baking dish.
- Spread it evenly, ensuring all corners are covered.
- Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbling.
- Remove the dip when the edges start to brown and it is heated through.
Serving
- Allow the dip to cool for a few minutes before serving.
- Serve warm alongside pita chips, whole-grain tortilla chips, or cut veggies.
- Consider topping with additional Parmesan or fresh herbs for added flavor.
Notes
For extra creaminess, bring cream cheese to room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for a month. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.