Classic Artichoke Dip Is a No-Fail Appetizer
Classic Artichoke Dip Is a No-Fail Appetizer

For entertaining, I'm a huge fan of dips. They can be assembled before the event, easily feed a crowd, and are always popular. Take artichoke dip, for example; even though I've had it a million times, I never get sick of it!

While there are many variations, this simple recipe is what I use when I want a comforting and traditional dip. Marinated artichoke hearts, cream cheese, mozzarella cheese, and jalapenos are a few of the ingredients that go into this scrumptious dip.

To make it, all you have to do is dump the components into a bowl, stir to combine, and bake. The recipe calls for pita chips, but I've served it with crostini, carrot sticks, tortilla chips, and crackers — it basically goes with everything! For the recipe,


Artichoke Dip

Artichoke Dip


  1. 2 8-ounce packages cream cheese, room temperature
  2. 1/3 cup sour cream
  3. 1/4 cup mayonnaise
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon Dijon mustard
  6. 1 garlic clove, minced
  7. 1 teaspoon Worcestershire sauce
  8. 1/2 teaspoon hot pepper sauce
  9. 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
  10. 1 cup grated mozzarella cheese (about 2 1/2 ounces)
  11. 3 green onions, finely chopped
  12. 2 teaspoons minced seeded jalapeño chili
  13. 6 6-inch pita rounds, each cut into 6 triangles
  14. Olive oil


  1. Using electric mixer, beat first 8 ingredients in large bowl to blend.
  2. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. Can be made 1 day ahead. Cover and refrigerate.
  3. Preheat oven to 400°F. Place pita triangles in single layer on baking sheet.
  4. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
  5. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

Serves 8.

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