Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread. Use leftover dip (if there is any) for a smear on a bagel, or in a ham roll up. This easy to make dip also freezes extremely well, so you can enjoy one now, and have one back for that impromptu gathering with friends.
- 1 can 14 oz artichoke hearts drained and rinsed
- 8 ounces Neufchâtel or cream cheese room temperature
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 cup grated parmesan cheese plus more to top
- 3 cloves of garlic minced
- 3 dashes Worcestershire sauce
- salt and pepper to taste
- ¼ cup flat leaf parsley rough chopped
- 1 jalapeno seeded and diced (optional)
- ½ teaspoon paprika
- drizzle of olive oil omit if cooking in microwave
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Heat oven to 350 degrees.
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Combine all ingredients except for the parsley jalapeno, and paprika in the bowl of a food processor. Pulse 7 to 8 times or until mixture is combined. Do not over process.
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Taste to check seasonings and adjust if desired.
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Add parsley and jalapeno and pulse 2 times to incorporate.
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Transfer into a small casserole dish or several ramekins.
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Top with a bit more Parmesan cheese and a sprinkle of paprika.
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Drizzle lightly with olive oil.
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Place ramekins on a parchment lined sheet pan and bake for 20 to 25 minutes, until hot and bubbly and a golden crust has formed.
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Serve hot with crackers or bread.
Dip can be heated in the microwave instead of the oven, however it will not get a golden crust. This dip also freezes very well. I use two large ramekins for this recipe, baking one for now, and wrapping the other to freeze for later Defrost in the microwave or allow frozen dip to come up to room temperature before placing in the oven. Add the paprika and drizzle of oil after thawing before baking.
