Hot Artichoke Dip

One of my favorite dips to order as an appetizer is Artichoke Dip. Absolutely love the creamy, hot, and cheesy dip with chunks of artichoke. I found this recipe online a few weeks ago and decided to give this recipe a try. I read that this is the recipe served at Chancery restaurants in Wisconsin. It literally took all of 15 minutes for me to whip everything together before the dip went in the oven to bake. The end result? The best Artichoke Dip that I've made at home so far. This is by far my favorite that I've eaten at home AND and restaurants.

Artichoke Dip

(Source: Journal Sentinel - Chancery Restaurant)

1 can (14 ounces) artichoke hearts, drained

1 package (8 ounces) cream cheese room temperature

1 cup shredded Parmesan cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon garlic powder

1 tablespoon chopped jalapeño pepper, seeded

1/2 cup plus 2 tablespoons plain unsweetened yogurt

7 ounces shredded mozzarella cheese

1 tablespoon seasoned salt

Chopped tomatoes (optional)

Preheat oven to 325 degrees. Chop artichoke hearts and mix with remaining ingredients, using electric mixer. Divide mixture among 4 ovenproof dishes that are at least 1 inch deep and 5 inches wide. Using a spatula or rounded knife, smooth top of mixture, being careful not to get any on the sides as it will burn. Bake in preheated oven 35 to 40 minutes or until lightly browned on top. If desired, top with tomatoes. Serve with a small round loaf of whole-grain or herb bread.

*Since I used a wider and deeper dish, I baked mine for 1 hour.