Artichoke Dip Recipe
The artichoke dip as we know it today gained popularity in the United States during the mid-20th century. The dish's roots can be traced back to Mediterranean cuisine, where artichokes have been a staple ingredient for centuries.
Equipment
- Mixing bowl
- Baking dish (8x8 inch or similar size)
- Spatula or spoon for mixing
- Oven
Ingredients
- 1 can (14 oz) of artichoke hearts, drained and chopped
- 1 cup of mayonnaise
- 1 cup of sour cream
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 2 cloves of garlic, minced
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of red pepper flakes (optional, for a bit of heat)
- 1/4 cup of chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Artichokes: Drain the can of artichoke hearts and chop them into small pieces. Set aside.
- Mix the Ingredients: In a large mixing bowl, combine the chopped artichokes, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, black pepper, and salt. If you like a bit of spice, add the red pepper flakes. Stir everything together until well combined.
- Transfer to Baking Dish: Spoon the mixture into an 8x8 inch baking dish, spreading it out evenly.
- Bake the Dip: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
- Garnish and Serve: Once baked, remove the dish from the oven. If desired, sprinkle chopped parsley on top for a fresh touch. Serve the dip warm with crackers, toasted bread, or vegetable sticks.