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
Yes! I've tested it with regular, low fat and fat free sour cream, and regular and low fat cream cheese. The dip turned out great each time.
Serve with crackers, crostini, or raw veggies. I love carrot sticks, red bell pepper strips, celery, and cucumber slices.
Serve three cheese artichoke dip warm enough that the top layer of cheese is still melted. If you need to make this in advance or it cools before you get a chance to dig in, just heat it up in the oven or microwave until the cheese is melted.
This salty, creamy artichoke dip goes well with a tart, crisp Blackberry Vanilla Martini.