Ingredients
8 oz cream cheese, softened
1 cup mayonnaise
1 cup sour cream
2 1/4 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2-3 garlic cloves, minced
14 oz can artichoke hearts, drained and chopped into bite-sized pieces
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together the softened cream cheese, mayonnaise, sour cream, minced garlic, salt, and pepper until smooth.
- Stir in shredded mozzarella and grated Parmesan until evenly combined.
- Fold in the drained and chopped artichoke hearts. Make sure the pieces are bite-sized for easy serving.
- Pour the mixture into an 8×10 or 9×13 baking dish and spread evenly.
- Bake for 30–35 minutes, or until the dip is hot, bubbly, and lightly golden on top.
- Serve immediately with tortilla chips, baguette slices, or fresh vegetables.
Notes
- Make Ahead: Prepare the dip up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake before serving.
- Cheese Variations: Feel free to add a bit of gouda or cheddar for a different flavor profile.
- Serving Suggestions: Pairs well with crisp vegetables like carrots, celery, or bell peppers for a lighter option.
- Prep Time: 10 min
- Cook Time: 35 min