Are you craving a creamy, cheesy, and absolutely irresistible appetizer that's both gluten-free and packed with flavor? Look no further! This Gluten-Free Artichoke Dip is about to become your new party favorite, guaranteed to have guests begging for the recipe. Imagine a warm, bubbling dish of cheesy goodness that's super easy to make and impossible to resist - this is that dish! Whether you're hosting a game night, planning a casual get-together, or simply treating yourself to a delicious snack, this artichoke dip will be the star of the show.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven for even heating.
- Drain the canned artichoke hearts thoroughly and chop them into small, bite-sized pieces. Pat the artichoke hearts dry with paper towels to remove excess moisture.
- In a large mixing bowl, soften the cream cheese at room temperature for easier mixing. Ensure it is smooth and free of lumps.
- Add the sour cream to the cream cheese and mix until well combined and creamy.
- Incorporate the minced garlic, salt, and black pepper into the cream cheese mixture, stirring until evenly distributed.
- Fold in the chopped artichoke hearts, ensuring they are evenly coated with the creamy mixture.
- Add the shredded mozzarella and grated Parmesan cheese, gently mixing to distribute throughout the dip.
- Transfer the mixture to a 9-inch baking dish, spreading it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 18-20 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from the oven and let the dip cool for 5 minutes before serving to allow it to set and prevent burning.
- Serve warm with gluten-free crackers, vegetable sticks, or toasted gluten-free bread for dipping.
Tips
- Moisture Matters: Make sure to thoroughly drain and pat dry the artichoke hearts to prevent a watery dip. Use paper towels to remove excess moisture.
- Room Temperature is Key: Let your cream cheese soften at room temperature for at least 30 minutes before mixing. This ensures a smooth, lump-free base.
- Cheese Selection: For the best flavor, use freshly grated Parmesan and mozzarella cheese rather than pre-shredded varieties.
- Serving Suggestions: Pair with gluten-free crackers, fresh vegetable sticks, or toasted gluten-free bread for the perfect dipping experience.
- Make-Ahead Tip: You can prepare the dip in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Customize Your Dip: Feel free to add a pinch of red pepper flakes or chopped fresh herbs like parsley or chives for extra flavor.
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 5g
Protein: 12g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
