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    Home » Recent Posts » Appetizers & Snacks

    Three Cheese Artichoke Dip

    Published: Aug 4, 2020 · Updated: May 6, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Three Cheese Artichoke Dip

    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.

    Three Cheese Artichoke Dip

    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 teaspoon lemon juice
    2 cloves garlic, minced
    1 teaspoon onion powder
    ½ teaspoon paprika
    1 teaspoon garlic powder
    ½ teaspoon black pepper
    1 teaspoon 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. 

    Enjoy!

    Tips for Three Cheese Artichoke Dip

    Can I use low fat cream cheese or sour cream in this 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.

    What should I serve with this recipe?

    Serve with crackers, crostini, or raw veggies. I love carrot sticks, red bell pepper strips, celery, and cucumber slices.

    Can I serve this dip cold?

    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.

    Three Cheese Artichoke Dip

    Cocktail Pairing

    Blackberry Vanilla Martini

    This salty, creamy artichoke dip goes well with a tart, crisp Blackberry Vanilla Martini.

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    Three Cheese Artichoke Dip

    Three Cheese Artichoke Dip
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    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.

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 30 min
    • Total Time: 40 min
    • Yield: 4 cups 1x
    • Category: Appetizers
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 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

    Instructions

    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. 

    Enjoy!

    Keywords: cheese, cheesy, artichoke, dip, spread, appetizer, snack, cream cheese, three cheese, artichoke dip

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy. I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for daaaaays. Follow me on Instagram to check out what I’m working on next!

    More about me →

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