Oh my, did this dip (or spread) come out delicious! We had it last night with some Roasted Garlic Bread. We also tested it by adding a slice of ham… that went very well together, too! I basically compiled various other artichoke dip recipes and put them together into this one. A lot of recipes used mayo, which I generally don’t use, so the base of my recipe consisted of cream cheese and sour cream, and it turned out just fine. I originally thought that I put too much garlic in it, before baking, but I think the oven time does sort of bake-out some of the bite of raw garlic. And I am a fan of garlic, very much so! I think the baking makes the garlic ‘roast’ a bit… that’s my theory, anyways. 😉 It’s quick, easy, tasty, and quite aromatic too!
- One package Cream Cheese, softened to room temperature
- 1/2 cup + Sour Cream
- 1/2 cup + Parmesan Cheese, shredded
- 3 cloves Garlic
- 2-3 cups Mozzarella Cheese, shredded
- One jar Artichoke Hearts, rinsed well
- One small Red Onion, chopped
- Two dashes Worcestershire Sauce
- Extra shredded Parmesan Cheese, to sprinkle over top
My order of cooking events differed from the order of the ingredients above. Into the handy-dandy food processor, I started with the Artichoke Hearts and Garlic Cloves… Mixed those together first. Next, I added the chopped Red Onion and processed. Thirdly, I added the Cream Cheese, Sour Cream and Parmesan cheese. Pulse. Finally, I added the Mozzarella and Worcestershire Sauce. More pulsing and processing, until smooth and creamy. I’m not sure that that made any difference, but that’s the way it went. 😉
Spoon mixture into a baking dish. Bake at 350 degrees for approximately 30 minutes… Take a peek after 23 minutes or so, looking for a bubbly dip and browning on the top. It’s a lovely aroma too, so that’ll also be a clue. 🙂 Enjoy!