Three Cheese Artichoke Dip – easy and delicious appetizer! Parmesan cheese, cream cheese, mozzarella cheese, mayonnaise, artichoke hearts, garlic and cayenne. Serve with crackers, tortilla chips, crostini or veggies. This dip is ALWAYS a hit at parties!!!
I saw this recipe over on Paula Deen’s website and I knew I had to try it right away. This is like my usual artichoke dip but with cream cheese and mozzarella cheese. We loved this dip. It was so creamy and yummy. I served it with tortilla chips and Wheat Thins. I plan on making this when my in-laws visit for Christmas. This will be our new standard artichoke dip!
Yield: serves 8
Three Cheese Artichoke Dip
prep time: 5 MINScook time: 30 MINStotal time: 35 mins
Three Cheese Artichoke Dip – easy and delicious appetizer! Parmesan cheese, cream cheese, mozzarella cheese, mayonnaise, artichoke hearts, garlic and cayenne. Serve with crackers, tortilla chips, crostini or veggies. This dip is ALWAYS a hit at parties!!!
ingredients:
- 1/2 cup grated Parmesan
- 1 (14-oz) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 (8-oz) block cream cheese, softened
- 1 cup shredded mozzarella
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- dash Worcestershire sauce
instructions:
- Preheat oven to 350º F.
- In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish.
- Bake for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.
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Made this recipe this weekend. I added spinach and it was great. Definitely a keeper.
Chris – I agree. This is the perfect party hosting food!
Happy Thanksgiving!
Great party hosting food! Pass me some crackers would you?
Happy Thanksgiving, Steph!
What a coincidence. I had just opened up this recipe as I watched Paula Deen get hit in the face with a ham. Bless her heart – that had to hurt. This sounds delicious and I'll be making it. Thanks for the post.