Is cheesy artichoke dip still cool or does it feel too early 2000’s? Maybe its day has passed.
I don’t really care, because I think it’s delicious. Creamy, salty, and cheesy, this dip needs to be served hot (read: melty) with a side of chips or crackers. Prep time is quick, since you’re simply mixing ingredients together and popping it into the oven. I recommend having this as an appetizer or afternoon snack.
Cheesy Artichoke Dip
1 8-ounce package cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
1/2 cup grated parmesan cheese
1 clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
salt & pepper to taste
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly grease a small baking dish.
In a medium bowl, mix cream cheese, yogurt, parmesan, garlic, basil, garlic salt, salt & pepper. Stir in artichokes.
Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in oven until melted and lightly browned on top, about 25 minutes. Serve hot with chips or crackers. Makes 8-12 servings.