Savannah-Style Artichoke Dip

Name: Savannah-Style Artichoke Dip
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 tsp. butter; 2 cups grated mozzarella; 1 cup grated parmesan cheese; 1 cup mayonnaise; 4 cloves garlic, peeled and minced; 2 (14-oz.) cans water-packed artichoke hearts, drained and chopped

Serves
serves 8-10

BEN FINK

A favorite way to serve this creamy dip is with toast points.

Ingredients

1 tsp. butter
2 cups grated mozzarella
1 cup grated parmesan cheese
1 cup mayonnaise
4 cloves garlic, peeled and minced
2 (14-oz.) cans water-packed artichoke hearts, drained and chopped

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Instructions

Step 1

Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled and flavors have a chance to meld, at least 8 hours or overnight.

Step 2

Preheat oven to 325°. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30–40 minutes more. Set aside to let cool briefly. Serve warm.

Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled and flavors have a chance to meld, at least 8 hours or overnight.
Preheat oven to 325°. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30–40 minutes more. Set aside to let cool briefly. Serve warm.