Artichoke Dip #2

This is the classic, no-frills baked artichoke dip. Frozen artichoke hearts, sour cream, mayonnaise, and Parmesan mixed together and baked until bubbly. The sour cream sets this version apart from mayo-only dips, adding a slight tang that balances the richness and keeps the texture from going too heavy.

Frozen artichoke hearts work particularly well here. They hold their shape after mixing better than canned, and draining them thoroughly after thawing is the key step - any residual water thins out the finished dip.

Serve hot straight from the baking dish. Makes a generous 3 cups.

Kitchen Tips

• Squeeze or press the defrosted artichoke hearts to remove as much water as possible before mixing; this step directly affects the dip’s consistency
• Don’t reduce the Parmesan - it’s what forms the golden, savory crust on top
• Run under the broiler for 2 minutes at the end for a more deeply browned surface
• Works well with pita chips, sliced baguette, or crackers in addition to tortilla chips

Variations

• Garlic: Stir in 1-2 cloves of minced roasted garlic for added savory depth
• Spicy version: Add chopped jalapeño or a pinch of cayenne for heat, similar to the artichoke chili dip variation