Artichoke Dip III

Baked artichoke dip earns its party food reputation, and this version keeps it simple. Frozen artichoke hearts, sour cream, mayonnaise, and Parmesan combine into a creamy, bubbly appetizer that takes about 10 minutes to put together.

The real flavor work is done by the Parmesan. A half cup grated into the mixture seasons from within and forms that golden crust on top during baking. Sour cream lightens the texture compared to all-mayonnaise versions, with a subtle tang that keeps the richness in check.

The moisture from the artichoke hearts is the one thing that can let the dip down. Thaw, then drain thoroughly before mixing. A damp artichoke turns a firm dip into a watery one.

Bake until the top is golden and the edges are bubbling, then serve immediately. Makes 3 cups.

Pro Tips

• Thaw artichoke hearts in the refrigerator overnight for the easiest, cleanest drain
• Mix everything well so the Parmesan distributes evenly through the dip, not just sits on top
• Leftovers reheat well in a low oven covered with foil for about 10 minutes
• Serve with sturdy dippers like pita chips, baguette slices, or thick crackers

Variations

• Spinach-artichoke: Stir in 4 oz of thawed, squeezed-dry frozen spinach for a spinach-artichoke version with more body
• Lemon: A squeeze of fresh lemon juice stirred in before baking adds brightness and cuts through the richness