Truffled Artichoke Dip Recipe

Prepare artichokes

Drain the canned artichoke hearts well, then transfer to a cutting board and roughly chop into 1/2-inch pieces. Pat dry with paper towels to remove excess moisture.

Soften cheeses

If cream cheese is cold, microwave briefly (10–15 seconds) or leave at room temperature until soft enough to mix easily.

Combine base

In a medium mixing bowl, add softened cream cheese, mayonnaise, and sour cream. Whisk or beat with a spatula until smooth and well combined.

Add flavorings and cheeses

Stir in grated Parmesan, shredded mozzarella (reserve a small handful for topping), minced garlic, lemon juice, truffle oil, optional truffle zest/preserved truffle, chives, salt, and black pepper until evenly distributed.

Fold in artichokes

Gently fold the chopped, drained artichokes into the cheese mixture, ensuring pieces are evenly coated but not mashed. Taste and adjust seasoning — add more salt, pepper, or a few drops of truffle oil to intensify truffle aroma if needed.

Transfer to baking dish

Spoon the dip into a shallow 1 to 1.5-quart ovenproof dish. Smooth the top and sprinkle the reserved mozzarella and additional Parmesan evenly over the surface.

Bake

Preheat oven to 375°F (190°C). Bake the dip in the center of the oven for 18–22 minutes, until the edges are bubbling and the top is golden and lightly browned.

Finish and rest

Remove from oven and let rest 5 minutes. Right before serving, stir in about half of the chives into the warm dip (leaving some for garnish) and drizzle with the optional 1/2 tsp truffle oil for an aromatic finish.

Slice loaf

Cut the Acme sourdough into 1/2-inch to 3/4-inch thick diagonal slices. You should have about 12–16 slices depending on loaf size.

Oil and butter

In a small bowl, combine the extra-virgin olive oil and softened butter (if using). Brush both sides of each slice lightly with the mixture. Sprinkle both sides very lightly with sea salt.

Grill or toast

Heat a grill pan or cast-iron skillet over medium-high heat until hot. Working in batches, grill the slices 1.5–2 minutes per side, pressing gently, until well-marked and crisp at the edges. Alternatively, toast under a broiler for 1–2 minutes per side until golden. Transfer toasted slices to a rack so they stay crisp.

Serve warm

Keep slices warm in a low oven (200°F / 95°C) for up to 10 minutes if needed. Arrange on a platter next to the baked dip.

Top the baked dip with the remaining chives and extra grated Parmesan. Finish with a very light drizzle of truffle oil if desired and scatter microgreens for color.

Serve the truffled artichoke dip hot with grilled Acme sourdough slices for scooping. Recommend portioning: provide small plates and spoons; guests can spread or scoop as they like.