Paula Deen's Artichoke Dip
A warm, creamy artichoke dip that combines rich flavors of cheese, mayonnaise, and tangy artichokes, perfect for any gathering.
Ingrédients
Main Ingredients
- 1 can (14 oz / 400 g) artichoke hearts, drained and finely chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preparation
- Start by gathering all your ingredients. Make sure the artichoke hearts are well-drained to prevent the dip from becoming too watery. Finely chop them and set aside along with the cheeses and seasonings.
- In a mixing bowl, combine the mayonnaise and sour cream until smooth.
- Fold in the grated Parmesan and shredded mozzarella until fully combined.
- Add the minced garlic, onion powder, black pepper, salt, and fresh lemon juice, mixing until everything is well incorporated.
- Gently fold the chopped artichokes into the creamy base.
- Take a small baking dish and lightly grease it. Pour the artichoke dip mixture into the baking dish.
- Smooth the top with a spatula for even baking.
- Place the baking dish in a preheated oven at 375°F (190°C) and bake uncovered for about 25 minutes, or until the top is golden and bubbly.
- Remove from the oven and allow it to rest for about 5 minutes before serving.
- Sprinkle with chopped parsley for garnish. Serve warm with your choice of dippers.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. Reheat in the oven at 350°F (175°C) for about 15 minutes until heated through.