Baked Artichoke Hearts
A rich, cheesy dip combining tender artichoke hearts with melted cheeses, perfect for gatherings and versatile for any occasion.
Ingrédients
For the dip
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup cream cheese, softened at room temperature
- 1/2 cup mayonnaise Consider Greek yogurt for a lighter version.
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp lemon juice
Instructions
Preparation
- Start by gathering all your ingredients. Drain and chop the artichoke hearts and ensure the cream cheese is softened for easy mixing. Mince the garlic, and preheat your oven to 350°F (175°C).
Mixing
- In a large mixing bowl, combine the drained and chopped artichoke hearts with the softened cream cheese and mayonnaise. Add the minced garlic, black pepper, salt, and lemon juice, mixing until creamy with visible chunks of artichoke.
- Fold in the grated Parmesan cheese until well combined, ensuring even distribution.
Baking
- Lightly grease a baking dish and transfer the mixture into it, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven and let cool for 5-10 minutes before serving.
Serving
- Serve warm, ideally with crispy bread, crackers, or fresh vegetables for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For extended storage, freeze in portions for up to 2 months.