Servings 8 servings
Ingredients
- 1 (8 oz.) can artichoke hearts, drained
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (8 oz.) package cream cheese
- 3 garlic cloves, minced
- 1 jalapeño, seeded and roughly chopped
Instructions
- Pre-heat the oven to 350ºF.
- Place half (4 oz.) of the artichoke hearts in a food processor along with the Parmesan cheese, sour cream, mayonnaise, cream cheese, garlic and jalapeño and blend until well combined.
- Chop the remaining 4 ounces of artichoke hearts and fold them into the mixture.
- Pour the mixture into ramekins or a shallow baking dish.
- Bake for 45 minutes or until the top of the dip is golden brown.
- Serve with French bread, veggies or chips.
Notes
- Make-ahead: This creamy dip is the ultimate make-ahead appetizer for any gathering. Just blend all the ingredients, transfer the mixture to a covered container and let it chill in the refrigerator until you're ready to bake.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Simply reheat the dip in the oven at 350ºF until warmed through. To refresh the flavors of reheated dip, consider adding a touch of fresh garlic or a squeeze of lemon juice just before serving. This small step can make a big difference in maintaining that vibrant taste.
- I used a 9-inch baking dish but you could also use individual ramekins.
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