Well, if you can’t take a dip in a pool or the lake, you can always take a dip into this delish artichoke dip!
Forget store bought dip. This tastes fresh!
Artichoke Dip Ingredients
Cream cheese, 227 grams + 2 tablespoons
Mayonnaise, 1/2 cup
Plain Yogurt, 1 tablespoon
Artichoke hearts, drained and chopped
2 garlic cloves pressed or finely chopped
1/2 lemon, juiced
jalapeños, 1-2 finely chopped –
Black pepper, freshly cracked as desired
Sriracha Sea Salt, as desired
Parmesan cheese, grated, as desired
Mix cream cheese, mayonnaise and yogurt with hand blender until smooth.
Add garlic, artichokes, lemon juice and seasonings until blended.
Transfer dip it to a small oven proof casserole dish.
Top with grated parmesan cheese.
Warm at 350 in the oven for about 20 minutes or until bubbly.
Place casserole dish on a baking pan to save you from cleaning the oven should your sauce spill over. 😂
For a thicker dip. I make this recipe using non-dairy ingredients. You can use dairy and real egg mayo and the dip will be thicker. In this case, you can adjust the thickness with some milk. You’ll have to judge how much milk to add. I’d start with a 1/4 cup.
I find when I use vegan ingredients this results in a thinner dip but still it disappears super fast!! 😋
Want to add more flavor?
Try adding dry vegetable soup mix, a sprinkling of Italian herbs blend or a tablespoon of Italian salad dressing to your dip. Remember- season to taste!
Yes, I made my own bread but, you don’t have too!!
Serve hot with tortilla chips, crusty bread or crackers and your favorite freshly sliced vegetables.