Prior to working at The Chancery, I had never eaten an artichoke much less artichoke dip. The first time I tried artichoke dip, I was hooked. Of course I would probably like any recipe comprised mainly of three different cheeses!
This recipe, found on JSOnline, tastes exactly like The Chancery’s artichoke dip. It was a huge hit at our Portlandia party tonight. I served the dip with pastry puff, but The Chancery serves theirs with Herb Boule bread (which is quite fantastic). Incidentally, the dip also tastes great spread on a cheeseburger topped with bacon. Yum!
- 1 14-oz can artichoke hearts, drained
- 1 8-oz package cream cheese room temperature
- 1 c. shredded Parmesan cheese
- ½ c. sour cream
- ½ c. mayonnaise
- 1 tsp. garlic powder
- 1 T. chopped jalapeño pepper, seeded (approximately 1 large or 2 medium)
- ½ c. plus 2 T. plain unsweetened yogurt
- 7 oz shredded mozzarella cheese
- 1 T. seasoned salt
- tomato relish, for garnish
- Preheat oven to 325 degrees.
- Quarter three whole artichoke hearts; set aside.
- Chop remaining artichoke hearts and mix with remaining ingredients, using electric mixer.
- Divide mixture among 4 oven-proof dishes that are at least 1 inch deep and 5 inches wide. Using a spatula or rounded knife, smooth top of mixture, being careful not to get any on the sides as it will burn.
- Set three reserved artichoke sections in the center of each dish for garnish.
- Bake in preheated oven 35 to 40 minutes or until lightly browned on top. If desired, top with tomato relish. Serve with a small round loaf of warm herb bread.
As an alternative to using garlic powder you can substitute one-half cup of Roasted Garlic Mayo in lieu of the mayo and garlic powder in the recipe.
This dish is super easy to make and everyone loves it. If you’re serving a crowd, I would recommend using a 9×13″ glass baking dish.