Artichoke Parmesan Dip Recipe

Prepare artichokes

Thaw the frozen chopped artichoke hearts completely and squeeze out excess moisture using a fine-mesh sieve or clean kitchen towel. Aim to remove as much liquid as possible to prevent a watery dip.

Preheat oven

Preheat the oven to 375°F (190°C). Grease a shallow 1.5 to 2-quart baking dish with a light coating of olive oil or cooking spray.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth with a hand mixer or whisk. Add the mayonnaise and sour cream and mix until fully combined and smooth.

Add cheeses, aromatics and seasonings

Fold in the drained artichoke hearts, 1 cup grated Parmesan, 1 cup shredded mozzarella, 1/4 cup Pecorino (if using), minced garlic, lemon zest, lemon juice, 1 tablespoon olive oil, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir until all components are evenly distributed.

Adjust seasoning

Taste a small spoonful and adjust salt, pepper or lemon juice as needed. The dip should be tangy, savory and slightly creamy.

Transfer and top

Spoon the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved 1/4 cup grated Parmesan over the top and an extra pinch of black pepper.

Bake

Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is lightly golden. For a more browned, bubbly top, switch to broil on high and broil 1–2 minutes while watching closely.

Finish and garnish

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top and drizzle a little extra-virgin olive oil if desired. Serve warm.

Prepare bread

Preheat a grill pan or skillet over medium-high heat. Slice the baguette on the diagonal into 1/2-inch thick slices and arrange on a tray.

Brush and season

In a small bowl combine melted butter and 1 tablespoon olive oil. Brush both sides of each bread slice lightly with the mixture. Season lightly with the 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper.

Grill

Place the slices on the hot grill pan or skillet in a single layer. Cook 1.5–2 minutes per side until golden brown grill marks appear and the bread is crisp. Avoid overcrowding; work in batches if necessary.

Rub with garlic and keep warm

As soon as slices are off the heat, gently rub the cut side of the halved garlic clove across the warm toasts for a subtle garlic flavor. Keep the toast points warm in a low oven (200°F/95°C) or on a plate covered with foil until ready to serve.

Serve

Spoon or scoop warm Artichoke Parmesan Dip into a serving bowl and place grilled toast points around it. Offer extra grated Parmesan and chopped parsley for guests to add.