Okay, so I saw this recipe floating around for artichoke dip with only 3 ingredients, and I was like, “No way, that can’t be good.” But I was also super curious, and, you know, I had to try it. I mean, who doesn’t love a good, easy dip?
First, I gathered my stuff. I needed:
- One can of artichoke hearts (the kind in water, not oil).
- A block of cream cheese. I used the regular, full-fat kind, because, why not?
- Some shredded Parmesan cheese. I just grabbed a bag of the pre-shredded stuff.
Making the Dip
I drained the artichokes really well. Like, I pressed them with paper towels to get all the extra water out. You don’t want a watery dip!
Then, I threw the artichokes, the entire block of cream cheese (I softened it a little in the microwave first), and a good handful of Parmesan cheese into my food processor. I’m not gonna lie. I eye-balled the Parmesan. More cheese, more better, right?
Next, I blitzed everything together until it was all smooth and creamy. It took a couple of minutes, and I had to scrape down the sides of the food processor a few times.
I poured the dip into a small baking dish. I think mine was about 8×8 inches, but honestly, any oven-safe dish will do. I sprinkled some more Parmesan cheese on top, because, again, cheese.
I baked it in the oven at 350 degrees Fahrenheit for, I think, about 20-25 minutes? I just kept an eye on it until it was all bubbly and golden brown on top.
The Verdict
I pulled it out of the oven, and it smelled amazing. I let it cool for a few minutes, because I didn’t want to burn my mouth, and then I dug in with some tortilla chips.
And you know what? It was actually pretty good! Super creamy, cheesy, and with that nice artichoke flavor. It’s definitely not the fanciest artichoke dip I’ve ever had, but for 3 ingredients and how easy it was? I’d totally make it again. Perfect for a lazy snack or when people are coming over and you need something quick.
