Cheesy Artichoke Dip
This Cheesy Artichoke Dip makes the perfect appetizer and makes enough to feed a crowd. It's hot, cheesy, bubbly, full of artichokes and a crunchy cracker crumb topping.
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Ingredients
- 8 oz. cream cheese room temperature
- 1 C mayonaise room temperature
- 1 14 oz. can artichoke hearts drained and chopped
- 1 C shredded mozzarella cheese
- 1/2 C freshly grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne pepper or more to taste
- 5 dashes Worcestershire sauce
- 1/4 C seasoned gluten free bread crumbs or gluten free cracker crumbs
- 2 tsp extra virgin olive oil
Instructions
- Preheat oven to 350 degrees.
- Add the cream cheese to a large bowl and use a hand held mixer to beat it until smooth. Beat in the mayonnaise.
- Add the artichokes, mozzarella, parmesan, Worcestershire sauce, garlic powder, onion powder and cayenne pepper. Mix well and pour into an 8x8 inch baking dish or a pie plate.
- In a small bowl, mix together the cracker crumbs and the olive oil. Sprinkle evenly over the dip mixture. Bake at 350 degrees for 30 minutes or until the top is golden brown and the dip is bubbling. Serve with gluten free crackers.
Notes
Recipe adapted from Food Network. To make the cracker crumbs, pulse them in a food processor or place them in a bag and crush with a rolling pin. You could also use gluten-free bread crumbs.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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