2-3TBSPhomemade or store-bought gluten-free Italian-seasoned breadcrumbstoasted
extra green onion or parsley to garnish
Instructions
Pre-heat oven to 350 degrees F.
Drain and chop artichokes.
In a large bowl, beat cream cheese with an electric hand mixer or simply employ some serious elbow grease to mix well until smooth.
Stir in yogurt or mayo, then add remaining ingredients and mix well.
Transfer dip to a shallow baking dish or small casserole pan and bake on center rack for 20-25 minutes until hot and bubbly.
If adding optional GF Italian breadcrumbs, toast them on a skillet while your dip bakes. Once golden, set aside for sprinkling on the piping hot dip. Green onion or parsley may be added as a colorful garnish if desired.
Dive in with a pile of your favorite GF Crunchmaster crackers!
Notes
Hot artichoke dip is typically made with mayonnaise. You can use half mayo + half yogurt or opt for all yogurt in place of the traditional mayo. Half sour cream + half mayo or half sour cream + half yogurt also works great here and we've had it every which way. Skip reduced fat or fat-free dairy here keep the dip creamy and luscious since it melts evenly and stays together like a dream. I used marinated artichoke hearts but regular shall work too!See post below for more cheese options for this dip. 1 cup Gruyere or 1 cup Fontina may be used in place of half of each if desired for a 3 cheese artichoke dip.
MAKE AHEAD TIP
Follow steps 1-4, then cover bowl and place in fridge until ready to bake/serve. Bring to room temperature (will take longer if baked straight from fridge) and bake for 25 minutes at 350 F or until hot and bubbly. Extra cheese may be sprinkled on top before baking if desired. Dip is best served freshly baked.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed with choice of dippers and enjoy!