Creamy, Three-Cheese Artichoke Dip
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white wine vinegar
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ scant teaspoon kosher salt
- ½ cup Parmesan cheese, grated
- ¼ cup Romano cheese, grated
- 2 (14-ounce) cans artichoke hearts packed in water, drained and chopped
- 2 cloves garlic, minced
- ½ cup mozzarella cheese
- Pita, warmed and cut into wedges
- Produce
- Artichoke hearts (2 (14-ounce) cans)
- Garlic (2 cloves)
- Onion powder (1/2 teaspoon)
- Condiments
- Mayonnaise (2 tablespoons)
- White wine vinegar (1 teaspoon)
- Worcestershire sauce (1 teaspoon)
- Cooking & Baking
- Kosher salt (1/2 scant teaspoon)
- Paprika, smoked (1/2 teaspoon)
- Bread & Baked Goods
- Pita, wedges (1)
- Dairy
- Cream cheese (2 (8-ounce) packages)
- Mozzarella cheese (1/2 cup)
- Parmesan cheese, grated (1/2 cup)
- Romano cheese, grated (1/4 cup)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
51.7Rating
1-100
1-100
16Tweets
1Facebook
Shares
Shares
451StumbleUpon
Views
Views
163PinterestPins
Recipe Stats
Published February 17, 2012 (1 year ago).
98 people saved this recipe.
