Source: tastesbetterfromscratch.com

Prep time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Servings: 6

INGREDIENTS:

• 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
• 1 clove garlic, , minced
• dried dill weed, , to taste (fresh or dried)

DIRECTIONS:

• Preheat oven to 350 degrees F.
• In a mixing bowl, add 1/2c sour cream, 1/2c mayo, 8 oz cream cheese, 1 clove minced garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

NOTES:

• Notes
• Make Ahead Instructions: This baked artichoke dip can be made up to 1 day ahead of time. Just don’t bake it after putting it all together.  Allow it to sit on the counter for about 30 minutes to come to room temperature before baking..
• Spinach Artichoke Dip: Mix spinach in with the artichokes before combining with the mayo mixture.  Then stir everything together and follow the same cooking directions listed below.
• Healthier: Substitute Greek yogurt in place of sour cream and use low fat cream cheese.
• Cheese:  Add or substitute shredded mozzarella cheese.