Looking for something different to please your guests? This irresistibly creamy dip can be a perfect appetizer, a great snack, or a wonderful gift, depending what you decide to do with it.
1 cup (180 g) marinated artichokes, drained and chopped
1 cup (200-225 g) Philadelphia cream cheese
¼ cup (60 ml) sour cream
¼ cup mayonnaise
¼ cup parmesan or gruyere cheese, grated
2 tablespoons parmesan or gruyere, grated – Reserve to sprinkle at the end!
½ teaspoon tabasco (hot sauce)
¼ teaspoon salt
1 tablespoon fresh chili/ají, finely chopped
One 3-cup (0.75 L) oven-safe baking dish
Mix in a bowl until well combined: cream cheese, sour cream, mayonnaise, ¼ cup grated cheese, tabasco, salt, and chili.
Stir artichokes into cream-cheese mixture.
Mix until thoroughly combined, and transfer to an oven-safe dish, pressing down lightly.
Top with 2 tablespoons grated cheese.
Bake in a preheated 200°C (400°F) oven for 20-25 min or until bubbly and light brown.
Serve it warm with crackers, tortilla/pita chips, bread, focaccia, little toasts, veggies, or even as a topping on baked/boiled potatoes.
TIP: You can make this dip ahead. Just cover and refrigerate it (unbaked) until needed. Put it in the freezer to keep it even longer. I usually have one frozen as reserve for unexpected guests.
It is also a great gift for that foodie friend and a good dish to take to a party.