This creamy, garlicky three cheese artichoke dip is a delicious alternative to the usual appetizers and sure to be a hit at your next party.
Ingredients for Three Cheese Artichoke Dip
1 - 14 oz can artichoke hearts
8 oz cream cheese, softened
½ cup sour cream
1 ½ cups mozzarella cheese, shredded (divided)
¼ cup Parmesan cheese, shredded
1 tsp lemon juice
2 cloves garlic, minced
1 tsp onion powder
½ tsp paprika
1 tsp garlic powder
½ tsp black pepper
1 tsp salt
Heat oven to 350 degrees.
Rinse, drain, and finely chop the artichoke hearts.
Place the softened cream cheese in a medium bowl. Stir in the sour cream and chopped artichoke hearts.
Add 1 cup mozzarella cheese along with the Parmesan cheese, garlic, lemon juice, onion powder, garlic powder, paprika, salt, and pepper to the cream cheese mixture.
Mix well to combine.
Spoon mixture into a greased pie plate.
Sprinkle with remaining ½ cup mozzarella cheese.
Bake for 30-35 minutes or until the cheese on top is golden brown and edges of dip are bubbling.
Serve warm with crackers, crostini, or raw veggies.
Tips for Three Cheese Artichoke Dip
- Low fat cream cheese and low fat sour cream work well in this recipe.
- This dip is best served hot or warm.
- Serve with crackers, crostini, or raw veggies. I love carrot sticks, red bell pepper strips, celery, and cucumber slices.
This salty, creamy artichoke dip goes well with a tart, crisp Blackberry Vanilla Martini.