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Paula Deen Artichoke Dip

Paula Deen’s Artichoke Dip

A decadent and creamy baked appetizer featuring a blend of artichoke hearts, mayonnaise, sour cream, and a duo of savory cheeses.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Appetizer, DIP
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 14 oz artichoke hearts
  • 1 cup mayonnaise 1 cup sour cream
  • 1 cup grated Parmesan 1 cup shredded mozzarella
  • 1 clove garlic 1 tbsp lemon juice
  • Spices: 1/2 tsp onion powder 1/4 tsp salt, 1/4 tsp pepper
  • Garnish: Fresh parsley

Equipment

  • Baking Dish
  • Mixing bowl
  • spatula
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F and grease a baking dish.
  2. Combine mayo, sour cream, both cheeses, garlic, spices, and lemon juice.
  3. Fold in chopped artichokes.
  4. Spread into the dish and bake for 25 minutes until golden and bubbling.
  5. Rest for 5 minutes, garnish with parsley, and serve warm.

Notes

1. Dry your Artichokes: Pat the chopped artichokes dry with a paper towel before mixing to prevent a watery consistency. 2. The 5-Minute Rest: Allowing the dip to rest after baking helps the cheeses set and ensures a better "scoop." 3. Fresh is Best: Use freshly minced garlic and fresh lemon juice to achieve the most vibrant flavor profile.