Ingredients:

  • 8 oz (1 block) full-fat Cream Cheese, softened
  • 1/2 cup good quality Mayonnaise
  • 1/4 cup Sour Cream or Crème Fraîche
  • 2 cloves Garlic, minced finely
  • 1 teaspoon Lemon Zest
  • 14 oz jar Canned/Jarred Artichoke Hearts, drained very well and chopped
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt (Kosher or Sea Salt)
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 3/4 cup Freshly Grated Parmesan Cheese, divided
  • 1 cup Shredded Monterey Jack or Mozzarella

Instructions:

  1. Preheat Oven: Set the oven temperature to 375°F (190°C).
  2. Prep Artichokes: Drain the artichoke hearts thoroughly in a colander. Pat them dry using paper towels or a clean cloth. Roughly chop them into quarter-inch pieces.
  3. Grate Cheese: Grate the Parmesan and Mozzarella/Monterey Jack if not already shredded.
  4. Cream the Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix until completely smooth.
  5. Add Flavourings: Stir in the minced garlic, lemon zest, salt, pepper, and red pepper flakes (if using). Mix well.
  6. Incorporate Artichokes and Cheese: Add the chopped artichoke hearts, the shredded Monterey Jack/Mozzarella, and 1/2 cup of the grated Parmesan cheese to the creamy base.
  7. Fold Gently: Using a spatula, fold the ingredients together until just combined. Do not overmix.
  8. Transfer to Dish: Scrape the mixture into a standard 9-inch pie dish or 8x8-inch baking dish, ensuring the top is relatively level.
  9. Top: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the dip.
  10. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes.
  11. Check Doneness: The dip is ready when the edges are visibly bubbling, the top is golden brown, and the center is piping hot.
  12. Rest and Serve: Allow the dip to rest for 5 minutes after removing it from the oven to let it set slightly. Serve immediately with toasted baguette or crudités.