How to Make Artichoke Dip

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl, add 8 oz of softened cream cheese, 2/3 cup of sour cream, and 1/3 cup of mayonnaise.

Stir the cream cheese, sour cream, and mayonnaise together until smooth, even if there are a few lumps.

Rinse two 14 oz cans of quartered artichokes in water and pour them into a strainer.

Pat the artichokes dry and chop them into smaller pieces, about thirds or fourths.

Add the chopped artichokes to the bowl with the cream cheese mixture.

Add 3/4 cup of mozzarella cheese, 1/2 cup of shredded parmesan, 4 oz of drained fire roasted diced chilis, 1 pressed clove of garlic, freshly cracked ground pepper, and finely ground sea salt to taste.

Mix all ingredients together until well combined.

Spread the dip evenly into a lightly buttered 9 inch round pan or pie plate.

Top the dip with an additional 1/2 cup of shredded parmesan cheese.

Bake in the preheated oven for 20-25 minutes until the cheese is melted and the dip is hot and bubbly.

Allow the dip to cool for a couple of minutes before serving.

Equipment Needed

Spice Level: