Artichoke Dip Recipe
A creamy, cheesy, savory artichoke dip recipe that’s easy to whip up—no oven needed and perfect for parties, game days, or cozy nights in.
Ingredients
- 1 (14-ounce) can artichoke hearts drained and roughly chopped
- 8 ounces full-fat cream cheese room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese freshly grated
- 2 cloves garlic minced
- 2 tablespoons mayonnaise
- 1 teaspoon lemon zest
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Salt and pepper to taste
Instructions
- In a large mixing bowl, beat the cream cheese and Greek yogurt until smooth and lump-free.
- Stir in the mayonnaise, garlic, lemon zest, smoked paprika, and half of the parsley. Mix until well combined.
- Gently fold in the chopped artichoke hearts, mozzarella, and Parmesan cheese until well coated.
- Taste and season with salt and pepper. Transfer the mixture to a serving dish, smooth the top, garnish with parsley, and chill for at least 30 minutes.
- Serve cold with your choice of dippers. For a warm option, broil for 2-3 minutes until lightly golden.
Notes
If you can’t find artichoke hearts in water, use frozen hearts (thawed and patted dry). For a lighter version, substitute half the cream cheese with cottage cheese. Test the recipe for different variations like spicy jalapeño or vegan style.
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