Hot Artichoke & Parmesan Dip

By christoph

Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and rinsed
• 8 ounces Neufchâtel or cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 cup grated parmesan cheese, plus more to top
• 3 cloves of garlic, minced
• 3 dashes Worcestershire sauce
• salt and pepper to taste
• 1/4 cup flat leaf parsley, rough chopped
• 1 jalapeno, seeded and diced (optional)
• 1/2 teaspoon paprika
• drizzle of olive oil (omit if cooking in microwave)

Preparation

Step 1

Combine all ingredients except for the parsley jalapeno, and paprika in the bowl of a food processor. Pulse 7 to 8 times or until mixture is combined. Do not over process. Taste to check seasonings and adjust if desired. Add parsley and jalapeno and pulse 2 times to incorporate. Transfer into a small casserole dish or several ramekins. Top with a bit more Parmesan cheese and a sprinkle of paprika. Drizzle lightly with olive oil. Bake at 350 degrees for 20 to 25 minutes, until hot and bubbly and a golden crust has formed. Serve hot with crackers or bread.