Creamy Artichoke Dip

This creamy and cheesy artichoke dip is a warm, crowd-pleasing appetizer that’s rich, flavorful, and incredibly easy to make. With a blend of cream cheese, sour cream, and parmesan, every bite is irresistibly smooth and savory perfect for parties, holidays, or cozy nights in.

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Ingredients

• 1 (8-ounce) can artichoke hearts (not marinated), drained and chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 8 ounces cream cheese, softened
• 1¼ cups freshly grated parmesan cheese, divided
• 1 clove garlic, minced
• Dried dill weed, to taste (fresh dill works too)

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Instructions

1. Preheat the oven:
   Set your oven to 350°F (175°C) and lightly grease a small baking dish (around 8×8 inches or a pie dish).
2. Prepare the creamy base:
   In a medium mixing bowl, combine the sour cream, mayonnaise, cream cheese, minced garlic, and 1 cup of parmesan cheese. Mix until smooth and well blended.
3. Add the artichokes and seasoning:
   Stir in the chopped artichoke hearts and a pinch of dill weed to taste. Mix until evenly distributed.
4. Assemble and top:
   Transfer the mixture to the prepared baking dish. Sprinkle the remaining ¼ cup parmesan cheese on top, along with an extra pinch of dill if desired.
5. Bake and serve:
   Bake for 20 minutes, or until the dip is hot, bubbly, and lightly golden on top. Serve warm with crackers, crusty bread, or fresh vegetables.

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Why You’ll Love This Recipe

• Quick and easy: Simple ingredients, minimal prep, and ready in 30 minutes.
• Crowd favorite: Perfect for gatherings, game nights, or holidays.
• Creamy and rich: A smooth blend of cheese and artichokes that melts beautifully.
• Versatile: Pairs with almost any dipper, from veggies to baguette slices.

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Tips

• Soften the cream cheese: Let it sit at room temperature for easier mixing.
• Use fresh parmesan: It melts better and adds superior flavor compared to pre-grated.
• Avoid overbaking: The dip should be hot and creamy, not dry or crusty.
• Make ahead: Assemble the dip up to a day in advance and bake just before serving.

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Variations and Substitutions

• Add spinach: Turn it into a spinach artichoke dip by stirring in 1 cup of thawed, drained spinach.
• Cheese options: Substitute mozzarella, asiago, or fontina for a different cheesy flavor.
• Light version: Use light cream cheese, Greek yogurt instead of sour cream, and reduced-fat mayo.
• Add spice: Mix in red pepper flakes or a dash of hot sauce for a mild kick.
• Garlic lovers: Double the garlic for a bolder taste.

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FAQs

Can I use marinated artichoke hearts?
Yes, but rinse and drain them well to remove excess oil and strong vinegar flavor.

How long does artichoke dip last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.

Can I freeze artichoke dip?
It’s best enjoyed fresh, but you can freeze it (unbaked) for up to 2 months. Thaw overnight in the fridge before baking.

Can I make it without mayonnaise?
Yes — replace the mayo with more sour cream or Greek yogurt for a tangier flavor.

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Serving and Suggestions

Serve this dip warm and creamy with toasted baguette slices, crackers, pita chips, or fresh vegetables like celery, carrots, or bell peppers. It also makes a delicious spread for sandwiches or wraps, or as a side dish for roasted chicken or grilled meats.