artichoke dip

Holly Nilsson’s Parmesan artichoke dip is a creamy baked preparation with a pronounced artichoke flavour. This account selects marinated artichoke hearts and the full bread-crumb topping.

Softened cream cheese, sour cream and mayonnaise are beaten with minced garlic and onion powder until fluffy. The marinated hearts are chopped and mixed into the base with mozzarella and part of the Parmesan.

The mixture spreads into a small casserole dish. Melted butter, panko and the remaining portion of the same Parmesan make the topping, with a sprinkle of parsley optional.

The topping is sprinkled over the dip before it bakes until bubbly and browned. The author does not specify a final serving temperature or the complete marinated-artichoke and condiment product formulas.

The source suggests chips, bread, crackers or vegetables for dipping. These remain serving possibilities; spinach, water chestnuts, jalapeño and the topping-free variation are separate choices.