Ingredients
Scale
- 14 oz can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 8 oz cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or a 9-inch pie plate with cooking spray or a little bit of butter to prevent sticking.
- In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Use a spatula or an electric mixer to blend them until the mixture is smooth and free of large lumps.
- Stir in the minced garlic, black pepper, and red pepper flakes. Add the grated Parmesan cheese and half of the shredded mozzarella cheese. Mix well until everything is evenly distributed.
- Gently fold in the chopped artichoke hearts. Be careful not to over-mix, as you want to keep some nice chunks of artichoke throughout the dip for texture.
- Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining mozzarella cheese over the top. Place in the oven and bake for 20 to 25 minutes, or until the dip is bubbling and the cheese on top has turned a light golden brown.
- Remove the dish from the oven and let it sit for about 5 minutes. This allows the dip to set slightly so it doesn’t run. Garnish with fresh parsley and serve warm.
- Cook Time: 35 minutes
- Diet: Vegetarian