- 8 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup grated parmesan cheese
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- 28 ounces canned artichoke hearts drained
- Optional garnish: chopped fresh parsley
Preheat the oven to 350 degrees.
In a large food processor, mix the cream cheese, mayonnaise, sour cream, parmesan cheese, seasoned salt, garlic powder and black pepper until smooth.
Add the artichoke hearts and continue processing until desired texture is reached. Use a light pulse if you want pieces of artichoke or grind completely if you prefer your dip smooth.
Place in a 8x8 baking dish or small casserole dish and sprinkle with parmesan cheese.
Bake for 25 minutes or until bubbly and golden brown.
Calories: 297kcalCarbohydrates: 6gProtein: 8gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 894mgPotassium: 79mgFiber: 2gSugar: 2gVitamin A: 588IUVitamin C: 1mgCalcium: 184mgIron: 1mg
Keyword artichoke dip, hot artichoke dip