Ingredients
Method
- Preheat the oven to 350°F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined.
- Add the remaining ingredients (artichoke hearts, parmesan cheese, and garlic powder) to the creamed mixture and mix until everything is thoroughly combined.
- Spoon the mixture into a 9x9 or 9x13 baking dish.
- Bake at 350°F for 25-30 minutes, or until the dip is slightly browned on top, hot, and bubbly around the edges. The internal temperature should reach 165°F (74°C).
- Serve immediately with tortilla chips or gluten-free bread. Enjoy!
Notes
- For the creamiest texture, ensure your cream cheese is truly at room temperature. This helps it blend smoothly with the mayonnaise and sour cream without lumps. If the cream cheese is too cold, the dip might have a grainy texture.
- I always add a pinch of red pepper flakes with the garlic powder for a subtle kick, which I find really enhances the artichoke dip's flavor profile without overpowering it.
- Store any leftover hot artichoke dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts, stirring frequently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- I always add a pinch of red pepper flakes with the garlic powder for a subtle kick, which I find really enhances the artichoke dip's flavor profile without overpowering it.
- Store any leftover hot artichoke dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts, stirring frequently. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.