Creamy Artichoke Dip

Ingredients

• 10 oz frozen artichoke hearts, thawed and patted dry
• 8 oz full-fat cream cheese, softened
• ½ cup whole milk Greek yogurt
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• ½ cup shredded low-moisture mozzarella cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 cloves fresh garlic cloves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely sliced
• ⅛ teaspoon red pepper flakes

Instructions

1. 1

   Thaw the 10 oz frozen artichoke hearts completely — place them in a colander and let them sit at room temperature for 15 minutes, or run under cool water until thawed. Once thawed, pat them completely dry with clean paper towels, pressing gently to remove excess moisture. This prevents the dip from becoming watery. Roughly chop the dried artichoke hearts into 1/2-inch pieces and set aside.

2. 2

   Peel and mince the 3 garlic cloves very finely — you want pieces about the size of match heads. Set aside.

3. 3

   Chop the fresh dill finely and slice the fresh chives into thin rounds. Set both aside separately.

4. 4

   Preheat your oven to 375°F. While it heats, set a large mixing bowl on the counter and add the softened 8 oz cream cheese. You can soften cream cheese by letting it sit at room temperature for 15 minutes, or by microwaving it in 10-second increments until it yields slightly when pressed with your finger.

5. 5

   Add 0.5 cup of Greek yogurt to the cream cheese bowl, then add the chopped artichoke hearts. Stir with a wooden spoon or rubber spatula, breaking apart the cream cheese and mixing until no large lumps remain. The mixture should be chunky-creamy at this point — not completely smooth.

6. 6

   Sprinkle in the 0.75 cup freshly grated Parmigiano-Reggiano and 0.5 cup shredded mozzarella cheese. Add the minced garlic, 2 tablespoons fresh lemon juice, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly cracked black pepper. Fold everything together with your spatula until the cheeses are fully incorporated and the mixture is cohesive. Taste a tiny spoonful — it should taste tangy and savory with a hint of garlic. Adjust salt or lemon juice if needed.

7. 7

   Transfer the dip mixture to a 1-quart baking dish or small oval gratin dish. Smooth the top with the back of a spoon. Drizzle the 2 tablespoons extra-virgin olive oil evenly across the surface, then sprinkle with the 0.125 teaspoon red pepper flakes for a hint of heat and color.

8. 8

   Bake in the preheated 375°F oven until the top is golden brown and the dip is bubbling gently around the edges, about 12-15 minutes. Watch for the edges to bubble — this is your visual cue that the cheeses have melted and the dip is hot throughout. If the top isn't golden yet, turn on the broiler for the last 2 minutes, watching closely to prevent burning.

9. 9

   Remove the dip from the oven using oven mitts — the dish will be hot. Let it rest on the counter for 2 minutes before serving. This allows the dip to firm up slightly while staying creamy inside.

10. 10

    Scatter the chopped fresh dill and sliced fresh chives over the warm dip just before serving. The fresh herbs add brightness and a pop of color against the golden, cheesy surface. Serve immediately with crostini, crackers, vegetable crudités (cucumber slices, celery sticks, bell pepper strips, cherry tomatoes), or warm bread.

Tools you’ll need

• colander
• paper towels
• chef's knife
• cutting board
• large mixing bowl
• wooden spoon or rubber spatula
• 1-quart baking dish
• oven mitts
• oven

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