Easy Baked Artichoke Dip

Need a yummy appetizer? This is it...six ingredients and your oven is all you need! Can even be prepared ahead of time and then baked before serving. One of our family favorites for sure!!!

Easy Baked Artichoke Dip

Yield: 10 – 12 servings

Ingredients:

2 cans artichoke hearts, drained
2 cups mayonnaise, light or regular
1 cup grated parmesan cheese, plus a little extra for topping
1 cup shredded mozzarella, divided
3 – 4 cloves garlic, minced
1/8 teaspoon black pepper
Garnish: 2 tablespoons fresh chopped parsley
Optional: 2 cups finely chopped fresh spinach
or 1 – 10 ounce package frozen spinach, drained well

Equipment needed:

Cutting Board
Chef knife
Medium mixing bowl
Dry measuring cups
Measuring spoons
Rubber spatula
Medium-sized baking casserole, ~ 7 x 11
Olive or Canola oil spray

My family loves artichoke dip! Whenever there is a gathering of the family tribe there is usually artichoke dip in some form. Someone asks... Who’s making the dip? This recipe is super easy and the final product is so flavorful! No complicated preparation either... double win. I often make a half recipe, in an 8X8 pan for small parties too. Add spinach for a yummy alternative too… Grab up your stuff and let’s make dip!

** If baking now, Preheat oven to 375 F.

First Step…

1) The initial prep of course is chopping and mincing... basic! Drain the artichoke hearts first and then chop them. Basically, quartering each heart is adequate. For me... the more garlic the better. Mince the 3 – 4 cloves of garlic and you’re done chopping!

Next…

2) Place the chopped artichokes into a medium mixing bowl and add the garlic and black pepper. Add the mayo, parmesan cheese, half of the mozzarella and mix well.

** If adding spinach, add it to creamy mixture and blend well.

Last step….

3) Liberally spray the baking dish with olive or canola oil spray. Place the blended dip into the casserole and using the rubber spatula, lightly pack down into the dish and smooth the top. Sprinkle the remaining mozzarella and a little extra parmesan on top. Garnish with chopped parsley. (If serving later, cover with plastic wrap and refrigerate until party time.)

4) Bake in a preheated 375 F oven for 25 – 30 minutes or until golden and bubbly.

Doesn’t it smell terrific? Be careful when you taste it, as it will be molten hot! All that rich,cheesy goodness... irresistible!! I also scoop it into an electric fondue pot to keep it warm and garnish with fresh herbs. Serve with toasted baguette slices, crackers or corn chips. Won’t last long... I promise... Enjoy!!