This Artichoke Three Cheese Dip is a long-standing family favorite in my house. It might be the one real food that we actually fight over. It is like a battle royale when it is around, everyone clamors for the crispy top. Watch those fingers!
It is a fairly simple recipe, but be warned. If you are a spinach and artichoke dip fan, or if you thought you were before you tried this, it will ruin spinach dip for you for the rest of your life. AND, do NOT try adding spinach to it, you’ll ruin it!
Ok, I know this is day 2 of me yelling at you about not messing with a recipe just a few days before Christmas, but if your reading this, just know it is better off left as it is. This Artichoke Three Cheese Dip and a loaf of crusty bread and you’ll be in heaven! I have even seen people shovel it in – sans bread, it’s that good.
Building the perfect Artichoke Three Cheese Dip
It is actually a pretty easy and straight forward dip to make. You can make it even easier if you whip it up in your stand mixer. I like this method because I can more evenly disperse the cream cheese and the paddle breaks up the artichokes nicely.
That said, you can make it in a bowl, just be sure to mix it very well.
The dip is a lot like straight method bread dough. Throw everything in a bowl and beat until well combined. Toss it in a prepared baking dish and it is ready to hit the oven.
The only major additions I make to the original recipe is seasoning. It doesn’t call for any salt or pepper. As a professional Chef, I know that the addition of these things can only heighten the dish.
So I add a couple of crack of black pepper and a couple of light pinches of salt. I go lighter on the salt because the parmesan cheese will lend a decent amount of saltiness to the dip, but not enough to leave the salt out completely.
Bake the dip just until the cheese on top browns and it is ready to eat! I usually let it go just until slightly blackened on top. There isn’t much better in the world than that little bit of burnt cheese, this is where the fights start.
Just be careful not to cook it too long or get it too hot or the dip separates a little bit. It isn’t a totally bad thing, you can soak up the goodness with some bread, just not completely desireable.
If you want to avoid fights, I have been known to make each member of the family their own little bowl of dip. Send everyone off into their own separate corners and there will be peace on earth!
Artichoke Three Cheese Dip
- 2 cans Quartered Artichokes drained
- 1 1/2 C Mayonnaise
- 1 1/2 C Parmesan Cheese grated
- 8 oz Cream Cheese softened
- 2 C Mozzarella Cheese grated + extra for topping
- 1/2 t Black Pepper
- 1/2 t Kosher Salt
- Italian Bread sliced and toasted for serving
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment combine all the ingredients except the bread and beat on low speed for 30 seconds. Turn the speed up to medium and beat 30 more seconds until well combined.
- Place the mixture in a 9×9 inch baking dish and top with a light layer of mozzarella cheese.
- Bake at 350 for 30-35 minutes just until warmed through and browned on top. If the top isn’t browned after 35 minutes turn on the broiler and just cook until the top is browned. Serve with Italian bread or a baguette. You’ll probably want two loaves!
This can be made up to 5 days in advance and frozen or refrigerate until ready to use.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
Christmas Advent Calendar
A new recipe every day from December 1-24 from me or one of my friends!
We have been working hard to bring you some great recipes that will bring the family together each night leading to Christmas Day. I hope you enjoy them and be sure to let us know if you make them by tagging any of us on Instagram through the month.
Christmas Advent Calendar Recipes
- Day 1 – Kendell’s Candy Cane Coffee Creamer
- Day 2 – Kendell’s Hazelnut Honeycomb
- Day 3 – Lori’s Chocolate Dipped Coconut Macaroons
- Day 4 – Kendell’s Sugar-Free Hot Cocoa Mix
- Day 5 – Sarah’s Cranberry Orange Baked Oatmeal
- Day 6 – Kendell shares Joanna Gaines Peanut Butter Balls
- Day 7 – Kendell’s Chocolate Hazelnut Biscotti with Peppermints
- Day 8 – Kathryn’s Chocolate Espresso Silk Pie
- Day 9 – Ruchi’s Holiday Rose Cocktail
- Day 10 – Kendell shares Olivia’s Famous Peppermint Cookies
- Day 11 – Niki’s Puff Pastry Breakfast Braid
- Day 12 – Lori’s Danish Puff Pastry
- Day 13 – Kendell shares Grandpas Favorite Chocolate Chip Cookies
- Day 14 – Sarah’s Nutella Hot Chocolate
- Day 15 – Kendell shares Great Aunt Sally’s Pecan Butter Balls
- Day 16 – Kendell’s Homemade “Oreo” Cookie
- Day 17 – Kathryn’s Christmas Tree Pull-Apart Bread
- Day 18 – Kendell’s Nordic Gingerbread Village
- Day 19 – Niki’s Short Rib Ragu
- Day 20 – Kendell’s Velveeta-Free Pimento Cheese
- Day 21 – Christmas Morning Breakfast Foccacia
- Day 22 – Kristi shares Stacy’s Hot Buttered Rum
- Day 23 – Kendell’s Chorizo, Shrimp, & Chicken Paella
- Day 24 – Kendell’s Artichoke 3 Cheese Dip
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!