Easy Artichoke Dip Recipe with Cream Cheese
Serve easy artichoke dip with cream cheese warm at your next party and watch it disappear. With three cheeses in total, it's a crowd favorite.
Servings 8 servings
Calories 202kcal
Ingredients
- 14 ounces artichoke hearts, quartered (in water) thoroughly drained and roughly chopped; not marinated
- 6 ounces cream cheese softened
- ¼ cup mayonnaise or sour cream or Greek yogurt
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, finely grated
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350°F.
- Add all of the ingredients to a bowl and mix thoroughly.
- Scrape the mixture into a shallow oven-proof dish. Sprinkle additional Parmesan cheese over the top, if desired.
- Bake uncovered for 20 minutes or until warm and bubbly.
- Serve with crackers, chips, and sliced vegetables.
Notes
See step-by-step pictures and more tips above.
Yield: Makes about 3 cups.
Make Ahead:
Assemble the dip up to 2 days in advance, cover it tightly, and refrigerate until you’re ready to bake. When it’s time to serve, cook it as directed. You can also prepare and freeze the unbaked dip if you want to make it even further ahead. Freezer Instructions:
Assemble the dip as directed and place it in the dish you plan to use for serving. Don't bake. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months for the best texture and flavor. When you’re ready to serve it, thaw the dip in the refrigerator overnight, then bake as usual. Low-carb serving ideas:
Crisp cucumber slices, celery sticks, pepper chips, low-carb tortilla chips, or this keto chaffle recipe cut into wedges.
Assemble the dip up to 2 days in advance, cover it tightly, and refrigerate until you’re ready to bake. When it’s time to serve, cook it as directed. You can also prepare and freeze the unbaked dip if you want to make it even further ahead. Freezer Instructions:
Assemble the dip as directed and place it in the dish you plan to use for serving. Don't bake. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months for the best texture and flavor. When you’re ready to serve it, thaw the dip in the refrigerator overnight, then bake as usual. Low-carb serving ideas:
Crisp cucumber slices, celery sticks, pepper chips, low-carb tortilla chips, or this keto chaffle recipe cut into wedges.
Nutrition
Calories: 202kcal | Carbohydrates: 4g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 492mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 0.001mg | Calcium: 147mg | Iron: 0.1mg
