The Best Artichoke Dip

I absolutely adore artichokes in all forms. I'm pretty sure I've never met an artichoke that I didn't immediately stuff into my mouth. Usually I steam my artichokes, but I saw this pretty picture of an artichoke dip on Pinterest and thought that the corresponding recipe for sounded pretty darn tasty. Plus I had all the ingredients (except for the canned artichokes) already in my kitchen. Sweet!

When I made this dip (and I've made it twice in the last two weeks), I use canned artichoke bottoms rather than artichoke hearts. I've found that the artichoke leaves that are attached to the hearts don't have nearly as good of flavor or texture as the bottom does - so why bring along excess baggage when you can just eat the good stuff?

Two quick notes: the recipe as written doesn't serve more than 8, so if you're serving a crowd, you'll want to double or triple the recipe. Also, you can prepare the dip ahead of time, refrigerate it and then bake it just before serving.

The Best Artichoke Dip

adapted from Picky Cook

1/2 cup freshly grated parmesan

1/4 cup mayonnaise (you can use low fat)

1/4 cup sour cream (you can use low fat)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika, divided

kosher salt and pepper, to taste

1 14-oz can artichoke bottoms, drained and finely chopped

3/4 cup shredded Italian cheese blend

crackers or baguette slices, for serving

In a small mixing bowl, whisk together parmesan cheese, mayo, sour cream, garlic powder, onion powder, 1/4 teaspoon paprika, salt and pepper. Add artichoke and gently stir to combine. Transfer to a 3-cup ramekin or other small baking dish. Sprinkle shredded Italian cheese over the artichoke mixture. Sprinkle on the remaining 1/4 teaspoon paprika.

Bake at 350 for 25 minutes (35 minutes if it has been refrigerated). Turn on broiler and broil for 1-2 minutes or until cheese is browned and bubbly. Let cool for 5 minutes before serving with crackers and/or toasted baguette slices.