Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup full-fat mayonnaise
  • 0.25 cup sour cream
  • 3 cloves garlic, minced
  • 28 oz water-packed artichoke hearts (2 cans), drained and roughly chopped
  • 1 tbsp fresh squeezed lemon juice
  • 0.5 tsp freshly cracked black pepper
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Drain the artichokes thoroughly in a mesh strainer and press them firmly with paper towels. Wait until they feel tacky to the touch.
  3. Roughly chop the artichoke hearts into bite-sized pieces, roughly the size of a chickpea.
  4. Cream the base by mixing the 8 oz cream cheese, 0.5 cup mayonnaise, and 0.25 cup sour cream in a large bowl. Work until the mixture is velvety and smooth.
  5. Fold in the aromatics, adding the 3 cloves of minced garlic, 1 tbsp lemon juice, and 0.5 tsp black pepper.
  6. Incorporate the texture by stirring in the chopped artichokes, 0.5 cup of the Parmesan, and all of the shredded mozzarella.
  7. Transfer the mixture to your baking dish, smoothing the top with your spatula.
  8. Top with cheese, sprinkling the remaining 0.5 cup of Parmesan evenly over the entire surface.
  9. Bake for 25 minutes until the edges are bubbling and the top is golden brown.
  10. Rest the dip for 5 minutes before serving. Watch as the steam settles and the texture thickens.