Description
This classic Paula Deen Artichoke Dip is a creamy, cheesy appetizer perfect for parties and gatherings. Made with artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, and Parmesan cheese, it is baked until golden and bubbly to create a rich and flavorful dip.
Ingredients
Scale
Dip Ingredients
- 1 (8-ounce) can artichoke hearts (not marinated), drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, softened
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 1 clove garlic, minced
- Dried dill weed, to taste (fresh or dried)
Instructions
- Prep the oven and mix the base: Preheat your oven to 350°F. In a mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, minced garlic, and 1 cup of the Parmesan cheese. Mix thoroughly until the mixture is smooth and creamy.
- Add the artichokes: Stir in the chopped artichoke hearts and add dried dill weed to your preferred taste, mixing everything evenly throughout the dip base.
- Assemble the dip: Transfer the mixture to a greased baking dish such as an 8×8-inch pan or a pie pan. Evenly sprinkle the remaining ¼ cup of Parmesan cheese over the top of the dip.
- Bake until bubbly: Place the dish in the preheated oven and bake for about 20 minutes, or until the dip is hot and bubbly around the edges. Remove from oven and serve warm for the best flavor and texture.
Notes
- Use fresh garlic for best flavor, but garlic powder can be substituted if necessary.
- For a lower-fat version, substitute light sour cream and cream cheese.
- Serve with crackers, sliced baguette, or fresh vegetables for dipping.
- Make ahead and refrigerate the assembled dip before baking to save time.
- Adjust dill weed quantity according to taste, or substitute with fresh parsley if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Paula Deen Artichoke Dip, cheesy artichoke dip, baked artichoke dip, creamy appetizer, party dip
