Ingredients
- Artichoke hearts, quartered: 1 (14-ounce) can, drained
- Mayonnaise: 1 cup
- Sour cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Mozzarella cheese, shredded: 1/2 cup
- Garlic, minced: 2 cloves
- Lemon juice: 1 tablespoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a medium bowl, combine artichoke hearts, mayonnaise, sour cream, Parmesan cheese, Mozzarella cheese, garlic, lemon juice, and black pepper.
- Step 3: Stir until all ingredients are well combined.
- Step 4: Transfer the mixture to a greased 9-inch baking dish or oven-safe skillet.
- Step 5: Bake for 20-25 minutes, or until golden brown and bubbly.
- Step 6: Let cool slightly before serving with crackers, toasted bread, or vegetables.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a 350°F oven until warmed through, or microwave in short bursts, stirring frequently, to prevent burning.
- Serve this crowd-pleaser warm with a variety of dippers, such as baguette slices, tortilla chips, or even crunchy vegetables like carrot sticks and bell pepper strips.
- Don't skimp on draining the artichoke hearts – excess moisture will make your dip watery instead of creamy and decadent.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American