Every time I’ve had artichoke dip in a restaurant, I’ve gone home and tried to reproduce it. Unfortunately, most of the recipes out there are LOADED with mayonnaise. A little mayo is fine, but too much and it just takes over. Plus, when it’s cooked, it leaves a layer of oil over everything. Blech.
So I finally found a recipe online that didn’t predominantly feature mayo and I altered it (greatly) to my liking. Here’s what I ended up with. We think it’s a winner!
8 oz cream cheese (lowfat works here)
3/4 c sour cream
1/4 c mayonnaise
1/4 c grated Parmesan cheese
2 cloves garlic, coarsely chopped
2 c shredded mozzarella (I used gouda – mozz is hard to find)
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
12 oz jar of artichoke hearts, drained
2 T dried minced onion
Preheat oven to 350° F (176° C). In a food processor, combine first 5 ingredients and pulse on low until blended. Add in mozzarella, cayenne and black pepper until just distributed. Add artichokes and onion and pulse 5-6 times, until artichokes are coarsely chopped and distributed. Pour mixture into 9×9 (we used a ceramic loaf pan) and bake for 40-45 minutes or until bubbly and brown. Serve warm and spread on crackers or rye toast.