ARTICHOKE DIP

Enjoy this warm artichoke dip recipe to serve at a small or large gathering. Made with canned artichokes and lots of cheese, you'll have everyone asking you to make it again - and share the recipe

Course Appetizer, Appetizers, Snacks and Starters, Starters and Sides, Starters/ Snacks

Cuisine American

Keyword appetizers, cheese, entertaining, potluck, vegetarian

Prep Time 15

Cook Time 40

Servings

Calories 322kcal

Author Luci Petlack

Ingredients

2 13.75oz cans artichoke hearts drained and chopped
4 ounces cream cheese softened
1 ¼ cups shredded queso quesadilla cheese
¾ cup heavy cream
½ cup grated Parmesan cheese
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
Tortilla chips or crackers for serving

Instructions

Preheat the oven to 350℉. Spray a baking dish, about 11x7-inches, with non-stick cooking spray.
Add the artichoke hearts and cream cheese to a large bowl. Reserve the ¼ cup of queso quesadilla and 1 tablespoon of the grated Parmesan for the topping.
Add the remaining queso quesadilla cheese, heavy cream, remaining Parmesan, sour cream, garlic powder, salt, and black pepper to the bowl. Stir well to combine all ingredients. Alternatively, you can use a hand mixer.
Transfer the contents of the bowl to the prepared baking dish. Sprinkle the reserved cheeses over the top.
Bake for 35 to 40 minutes, until browned and bubbling. Serve warm with tortilla chips or crackers.

Nutrition