Ingredients
Scale
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a medium bowl, combine artichoke hearts, mayonnaise, Parmesan cheese, sour cream, green onions, garlic, and pepper. Mix well.
- Step 3: Transfer mixture to a lightly greased 9-inch baking dish.
- Step 4: Sprinkle mozzarella cheese over the top.
- Step 5: Bake for 20-25 minutes, or until golden brown and bubbly.
- Step 6: Serve hot with tortilla chips, crackers, or baguette slices.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For easy reheating, microwave individual portions or bake the whole dip at 300°F until warmed through.
- Serve this creamy dip with toasted baguette slices for a more sophisticated appetizer option.
- Don't skimp on the garlic; its sharpness beautifully balances the richness of the cheese and mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American