Artichoke Dip Recipe

Prepare artichokes

Drain artichoke hearts well and pat dry with paper towels. Roughly chop into 1/2-inch pieces.

Combine cheeses and base

In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and homogenous using a rubber spatula or fork.

Add brie and Parmesan

Fold in the cut brie pieces and 3 tablespoons grated Parmesan. The brie will soften and melt when baked, creating a creamy texture.

Add vegetables and seasonings

Add the chopped artichokes, chopped green chiles, diced tomatoes, minced garlic, chopped basil, 1 tsp salt, and 1 tsp black pepper. Gently fold to combine so the tomatoes retain some texture.

Adjust seasoning and olive oil

Taste a small amount and adjust salt/pepper if needed. Stir in 1 teaspoon olive oil for shine and slightly richer mouthfeel.

Transfer to baking dish

Spoon the mixture into a 9-inch (or similar) oven-safe baking dish or cast-iron skillet, smoothing the top so the surface is even.

Top with extra Parmesan

Sprinkle an additional 2 tablespoons grated Parmesan over the top to encourage a golden, slightly crisp finish.

Bake

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

Finish

If you want a more browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning. Remove from oven and let rest 5 minutes before serving.

Preheat and prepare

While the oven preheats to 375°F (190°C), arrange sourdough slices on a baking sheet in a single layer.

Brush with butter and oil

Brush each slice lightly with melted butter and a small amount of olive oil. Sprinkle 1/8 teaspoon salt over the slices if desired.

Apply Parmesan crust

Press the top side of each slice into the grated Parmesan (or sprinkle the cheese generously on top), ensuring an even crust layer.

Bake until crisp

Place the baking sheet in the oven (can share oven with dip; put bread on a rack above the dip if space allows) and bake for 8–12 minutes, until the edges are golden and the cheese is melted and slightly crisp. For extra browning, broil for 1 minute—watch closely.

Cool slightly

Remove the bread and let cool on a rack for 2–3 minutes so the cheese sets and slices become crisp.

Spoon the baked artichoke dip onto a shallow serving dish or serve directly in the oven dish. Scatter the reserved fresh basil leaves on top and sprinkle optional extra grated Parmesan.

Arrange the Parmesan-crusted sourdough slices around the dip. Serve warm so guests can spread the dip on the bread. Leftover dip can be refrigerated up to 3 days; reheat covered at 325°F (160°C) until warm.