Creamy Artichoke & Garlic Cheese Dip

Looking for a crowd-pleasing appetizer that’s as delicious as it is easy to prepare? This Artichoke Dip recipe is the perfect blend of creamy, cheesy goodness with a hint of tangy freshness from Greek yogurt and avocado mayonnaise. The star of the show, tender artichoke hearts, pairs beautifully with garlic and two types of cheese, creating a dip that’s sure to be a hit at any gathering. Whether you’re serving it with crackers, a sliced baguette, or fresh veggies, this warm, savory dip is a versatile treat that’s impossible to resist.
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Artichoke Dip Recipe

14 oz jar of artichoke hearts in water, drained and chopped, reserve 5 pieces for top of dip
½ cup greek yogurt
½ cup avocado mayonnaise
8 oz cream cheese, softened
¾ cup parmesan cheese
1 ¼ cup monterey jack cheese, grated
2 – 3 cloves of garlic, minced
2 tsp.Olive oil

Directions:
Preheat oven to 375 degrees F.

Place the olive oil in a small frying pan over low heat and add the minced garlic. Saute for 3-5 minutes stirring frequently. Remove garlic from the pan and cool.

In a large mixing bowl add the mayonnaise, yogurt, and cream cheese. Mix with an electric mixer until smooth and creamy. Add the garlic, 1 cup of grated monterey jack, parmesan cheese, and chopped artichoke hearts and stir until well combined.

Pour into a 1 ½ quart baking dish and top with the reserved pieces of artichoke hearts and ¼ cup of the monterey jack cheese. Place in the oven and bake for 20 minutes. To brown the top, turn the oven to broil and cook for 2 to 3 minutes. Be sure to keep a close eye on it so it doesn’t burn.

Serve this dip with crackers, sliced baguette, celery, carrot sticks, sliced cucumber etc. Enjoy!

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Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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