Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz goat cheese, softened
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly with oil or cooking spray.
- Step 2: In a medium bowl, combine the chopped artichoke hearts, softened goat cheese, cream cheese, grated Parmesan cheese, sour cream, minced garlic, and black pepper. Mix until all ingredients are well blended and creamy.
- Step 3: Transfer the mixture into the prepared baking dish and spread it evenly.
- Step 4: Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and bubbly.
- Step 5: Remove from the oven and let it cool slightly before garnishing with fresh chopped parsley. Serve warm with crackers or toasted bread. Enjoy!
Notes
- For optimal freshness, store any leftover baked artichoke hearts in an airtight container in the fridge for up to three days.
- When reheating, warm the dish in the oven at 350°F (175°C) for about 10-15 minutes to maintain its creamy texture and avoid drying it out.
- Serve this delicious dip alongside an assortment of crackers, toasted bread, or vegetable sticks for a delightful appetizer that everyone will love.
- To enhance the flavor, consider adding a pinch of crushed red pepper flakes to the mixture before baking for a subtle kick that complements the creamy cheeses beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed artichoke heart
- Calories: 180
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 1g